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Paneer (Cottage Cheese) Stuffed Paratha

Paneer_Cottage_Cheese_Paratha_1 Paneer Paratha is a traditional north Indian dish and is getting popular in south India also. Paneer is known as ‘cottage cheese or farmer’s cheese’. It is obtained by curdling hot milk with lemon or citric acid. Due to its non-melting quality, it is used in variety of dishes. It is rich in protein and calcium. So many dishes can be prepared with paneer like Palak paneer, Mutter paneer, Paneer Tikka and also in Salad.

Here I have prepared Paneer Paratha using unsalted, crumbled paneer.

Serves: 4 to 6

Cooking time: 30 to 40 minutes


  • Whole-wheat atta – 3 cups
  • Water – needed for kneading wheat flour
  • Salt – pinch
  • Oil – ½ tea spoon for each paratha approximately
  • For stuffing
    • Paneer – 400 gm
    • Onion small chopped nicely – 1 no
    • Green chilli chopped – 2 no
    • Red chilli powder – 1 tea spoon
    • Garam masala powder – 1 tea spoon
    • Roasted cumin powder – 1 tea spoon
    • Coriander leaves chopped – few
    • Salt – as per taste

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Step 1

  • Add salt in wheat flour; mix well by adding water and knead the flour to soft dough; put one tea spoon of oil, knead again, make small balls and keep it closed.

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Step 2

  • Crumble paneer with your fingers gently; add chopped onion, coriander, green chilli, red chilli powder, roasted cumin powder, garam masala powder, salt and mix well; stuffing the paratha can be done in many ways; I have shown two simple ways here.

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  • Full Moon method: Take a small amount of dough, roll well in your palms; spread it to a small round with the help of rolling board and rolling pin; put 1½ tea spoon paneer mix in the middle; bring the periphery together as shown in photograph; press the paneer part gently in your palm to form a ball like thing and remove the extra dough from the top; the ball is sealed now; dust it in dry flour; roll it to a big disc; put it in a hot tava, fry both sides, by adding few drops of oil.

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Half Moon method: Take small amount of dough, spread it as a disc; fill, spread paneer mix in half part of disc; close with other half part; press the edges to seal; roll it to a big disc; fry both sides in a hot tava by adding little oil.

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  • Now serve hot Paneer Paratha with Aloo Raitha. For children you can serve it more attractive.

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Peeled Paneer Paratha is also shown to view paneer stuffing inside.

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Stuffing can also be done like stuffing a mothagam (kozhukattai).

{ 2 comments… add one }

  • Priya September 30, 2009, 11:35 pm

    Loved ur half moon method, will try out next time while making parathas..paneer parathas looks fabulous..

  • shreya January 28, 2010, 3:18 pm

    hi, u have got a wonderful blog. step by step pictures are really helpful. thanks a ton.

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