How to make Italian Paneer Paranthas -

Paranthas stuffed with oregano flavoured paneer.

Sanjeev Kapoor

This recipe is contributed by Member Priya Chavan.

Main Ingredients : Wheat flour (गेहूँ का आटा), Milk (दूध)

Cuisine : Indo-Italian

Course : Breads

For more recipes related to Italian Paneer Paranthas checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Oriental Style Stir Fried Vegetable Paratha Garlic And Parsley Bread Bedmi Puri Rajgire Aur Kele Ki Puri

Italian Paneer Paranthas

Italian Paneer Paranthas Recipe Card


The main difference between Italian and Indo Italian dishes is that the dishes which require stuffing, Indian vegetables and masalas replace the authentic Italian ones. 
Authentic Italian foods use the typical Italian herbs to flavour but very little chillies. And since we Indians like our food to be spicier, plenty of chilli flakes do the needful.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Italian Paneer Paranthas Recipe

  • Wheat flour 3 cup

  • Milk 1/2 litre

  • Salt to taste

  • Oil 2 tablespoons

  • Citric acid a pinch

  • Red chilli flakes 2 teaspoon

  • Oregano 2 teaspoon

  • Black pepper powder 1 teaspoon


Step 1

In a bowl, combine atta with two tablespoons oil and a pinch of salt. Mix well and knead into a dough using sufficient water. Cover with a damp cloth and set aside.

Step 2

Boil the milk with citric acid till paneer is formed. Strain the mixture and press to remove excess water from the paneer.

Step 3

Saute paneer in a non-stick pan until dry. Add, red chilli flakes, oregano and black pepper powder. Mix well and saute for another minute. Remove from heat and set aside to cool. Add salt and mix well.

Step 4

Divide the dough into equal portions shaped into small balls. Make a dent in the centre of each ball and put a spoonful of the paneer mixture. Make into a ball again and roll out into a parantha.

Step 5

Heat sufficient oil on a non-stick tawa. Shallow fry paranthas until evenly done from both sides. Serve hot with tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.