How to make Paneer Parantha -

Paranthas stuffed with a spicy paneer filling.

Sanjeev Kapoor

This recipe is contributed by Member SUSHMA RAI.

Main Ingredients : Cottage Cheese, Whole Wheat Flour

Cuisine : Punjabi

Course : Breads

Paneer Parantha

Paneer Parantha 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 : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Paneer Parantha Recipe

  • Cottage Cheese 1 1/2 cup

  • Whole Wheat Flour 1/2 cup

  • Salt to taste

  • Sesame seeds (black) 1 teaspoon

  • Ghee to shallow fry

  • Stuffing

  • Paneer (cottage cheese) grated 300 grams

  • Green chilli chopped 3

  • Fresh coriander leaves chopped 1 tablespoon

  • Onion chopped 1 small

  • Chaat masala 1 1/2 teaspoons

  • Salt to taste


Step 1

Sift the wholewheat flour and refined flour with salt and knead with enough water into a soft dough. Cover the dough with a damp cloth and rest the dough for half an hour.

Step 2

For the stuffing, mix together the cottage cheese, green chillies, chopped coriander, onion, chaat masala and salt in a large bowl. Divide into eight equal portions.

Step 3

Knead the dough again and divide into eight equal portions. Shape into balls and press between your palms. Roll out each ball into a four-inch round and thin down the edges.

Step 4

Place one portion of the stuffing in the centre and gather the edges together and shape into a ball again. Roll out into a seven-inch round parantha.

Step 5

Heat a non-stick tawa. Place each parantha on it, turn over once and drizzle a little melted ghee around it. Turn it over again and spread a little more ghee on the other side. Cook till both sides are cooked.

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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.