How to make Paneer Stuffed Nachni Parantha -

Nachni is a powerhouse of proteins and when paranthas made with nachni dough are stuffed with paneer, its nutritional value doubles

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese (paneer) (पनीर), Finger millet (ragi) flour

Cuisine : Indian

Course : Breads

Paneer Stuffed Nachni Parantha

Paneer Stuffed Nachni 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 : 31-40 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Stuffed Nachni Parantha Recipe

  • Cottage cheese (paneer) grated 200 grams

  • Finger millet (ragi) flour 2 cups

  • Salt to taste

  • White unsalted butter as required

  • Medium onion chopped 1

  • Tata Sampann Paneer Masala 1 tablespoon

  • Ginger finely chopped 1 inch

  • Green chillies finely chopped 1-2

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh coriander sprig for garnish

  • Pickle to serve

  • Raita to serve


Step 1

Heat 2 cups water in a deep non-stick pan, add salt and let the water come to a boil. Add the flour and mix well and switch the heat off.

Step 2

Transfer the mixture onto a plate, knead the dough with the back of a stainless steel bowl till mixture cools enough to knead with hand. Dip hand in water and knead the mixture till it stops sticking to your hand. Cover with a muslin cloth and set aside for 15-20 minutes.

Step 3

To make the stuffing, heat butter in a non-stick pan and let it melt. Add onion, mix and saute for 1 minute. Add Tata Sampann Paneer Masala, mix well and saute for 1-2 minutes.

Step 4

Add ginger and green chillies, mix and saute till the onion becomes soft.

Step 5

Take cottage cheese in a large bowl, add coriander leaves and the onion mixture and mix well. Add salt, mix well and set aside to cool.

Step 6

Divide the dough into small equal portions and shape them into balls. Roll them in dry flour and tap with your fingers to small discs. You will require 2 discs for each parantha.

Step 7

Place some cottage cheese mixture on one disc and spread it evenly leaving a little space empty from the edge. Place the other disc on top and pinch the edges together seal them. Further lightly roll the parantha. Make more parantha similarly.

Step 8

Heat a non-stick tawa, gently lift each parantha, dust off excess flour and place it on the hot tawa. Cook for 1-2 minutes on medium heat, flip and cook the other side for 1-2 minutes.

Step 9

Apply butter on both sides and cook, turning sides, till evenly cooked and crisp on both sides. Take it off the heat, cut into half and transfer onto a serving plate.

Step 10

Garnish with butter and coriander sprig and serve hot with pickle and raita.

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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.