How to make Paneer Aur Chawal Parantha -

Great combination of parantha with rice and paneer stuffing.

Sanjeev Kapoor

This recipe is from the book Paneer book.

Main Ingredients : Whole Wheat Flour, Paneer (पनीर)

Cuisine : Indian

Course : Breads

For more recipes related to Paneer Aur Chawal Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Tandoori Makki ki Roti Gozleme Bread Matar Paneer Kulcha Tasty chapati

Paneer Aur Chawal Parantha

Paneer Aur Chawal Parantha Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Aur Chawal Parantha Recipe

  • Whole Wheat Flour 1 1/2 cup

  • Paneer 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 3

  • 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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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.