How to make Paneer Lifafa Parantha - SK Khazana -

Square parantha stuffed with a flavourful cottage cheese mixture

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese (paneer) (पनीर), Whole wheat flour

Cuisine : Punjabi

Course : Breads

For more recipes related to Paneer Lifafa Parantha - SK Khazana checkout Paneer Bhature-SK Khazana, Paneer Kulcha-SK Khazana, Paneer Stuffed Nachni Parantha. You can also find more Breads recipes like Tandoori Roti - SK Khazana Palak Parantha Fresh Herbs and Spicy Bread Loaf Appam

Paneer Lifafa Parantha - SK Khazana

Paneer Lifafa Parantha - SK Khazana Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Lifafa Parantha - SK Khazana Recipe

  • Cottage cheese (paneer) grated 250 grams

  • Whole wheat flour 3/4 cup

  • Refined flour 1/2 cup

  • Medium onion finely chopped 1

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Curry leaves finely chopped 8-10

  • Green chilli finely chopped 1

  • Fresh coriander leaves chopped 1 tablespoon

  • Oil 2 1/2 teaspoons

  • Ghee 2 teaspoon to shallow fry

  • Green chutney to serve


Step 1

Take cottage cheese in a mixing bowl, add onion, salt, red chilli powder, curry leaves, green chillies and coriander leaves and mix well.

Step 2

Take whole wheat flour in another mixing bowl, add refined flour, salt, 1½ tsps oil and sufficient water and knead to semi soft dough. Add remaining oil and knead again. Set aside for 10-15 minutes.

Step 3

Divide the dough into 4 equal portions and roll into balls. Flatten each ball and roll out into thin square.

Step 4

Apply ½ tsp ghee and spread evenly. Place a portion of cottage cheese mixture in the centre. Fold the sides to form an envelope. Roll it out lightly.

Step 5

Heat a non-stick pan. Place the rolled parantha and roast, turning sides, till evenly golden on both sides.

Step 6

Drizzle some ghee on both sides and cook till crisp.

Step 7

Take it off the pan, cut into squares, arrange on a serving plate and serve hot with green chutney.

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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.