Sanjeev Kapoor

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Paneer Aur Chawal Parantha  Recipe

Great combination of parantha with rice and paneer stuffing.

This recipe is from the book Paneer book.

Preparation Time : 41-50 minutes

Cooking time : 26-30 minutes

Servings : 4

Paneer Aur Chawal Parantha

Main Ingredients

Whole wheat flour (atta) , Refined flour (maida)





Level Of Cooking



  • Whole wheat flour (atta)
    1 1/2 cup
  • Refined flour (maida)
    1/2 cup
  • Salt
    to taste
  • Ghee
    2 tablespoons
  • Yogurt whisked
    1/4 cup
  • Stuffing
  • Cooked rice mashed
    3/4 cup
  • Paneer (cottage cheese) grated
    3/4 cup
  • Onion,chopped
    1 medium
  • Salt
    to taste
  • Green chillies chopped
  • Red chilli powder
    1/2 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Carom seeds (ajwain)
    1/2 teaspoon
  • Fresh coriander leaves chopped
    1 tablespoon


Step 1

Sift together wholewheat flour, refined flour and salt. Add two tablespoons of warm ghee and yogurt and knead with enough water to make a soft dough. Cover with a damp cloth and set aside for half an hour.

Step 2

For the stuffing, mix together rice, paneer, onion, salt, green chillies, red chilli powder, turmeric powder, carom seeds and coriander leaves in a large bowl. Divide into eight equal portions. Knead the dough again and divide into eight equal portions.

Step 3

Shape into balls and press between the palms of your hand. Roll out each ball into four-inch round and thin down the edges. Place a portion of the stuffing in the centre, gather the edges together and shape into a ball again.

Step 4

Roll out into a seven-inch round with a rolling pin. Heat a tawa. Place each parantha on it, turn it over once and drizzle a little melted ghee around it. Turn it over again and spread a little more ghee on the other side.

Step 5

Cook till both sides are well cooked. Serve hot with fresh yogurt and pickle.

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