PANEER CHEESE-STUFFED PARATHA – an Indian whole wheat flat bread stuffed with a spicy, tangy mixture of paneer, cheese, carrots and spice. Paired with some plain yogurt or even a chutney or curry, it is a complete meal!
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This paratha is a slight variation from the cheese paratha I used to pack for my kids’ lunch box decades ago! Their favorite was just some grated cheese (maybe some Amul cheese or grated paneer) with some finely chopped onions, cilantro and their favorite spice powders like MDH Kitchen King or Pav bhaji masala powder! Rolled up and dipped in tomato ketchup and their lunch break in school was sorted out! Now, that they are adults, I can afford to stir in some more spices too along with chopped green chilies for that kick of heat!
THE STUFFING:
As the name suggests, paneer or Indian cottage cheese is the main ingredient in the stuffing. Try and use the quality that is devoid of most moisture (store bought or homemade) to make for crispier parathas! If you are vegan, you can use tofu instead. But as tofu is blander than paneer, you will need to spice up the mixture more along with some salt. Once grated, stir in some grated carrots, finely chopped cilantro (coriander leaves) and if you want chopped green onions! You could add red onions too, but they may release moisture which is not want you want in any stuffing!
My kids love cheese in any form, so sometimes, I do stir in some mozzarella or cheddar too; gives it an ooey-gooey texture to the filling when hot! Spice up the filling with some normal pantry ingredients like garam masala powder and chaat masala powder. You could use amchur powder/dried mango powder too. If you have any favorite spice mix powder you like, use that instead of garam masala powder. Mix all in and your stuffing for parathas is ready!
THE PARATHA DOUGH:
This is the basic traditional whole wheat paratha dough: whole wheat flour, salt, oil/melted ghee or butter and as an optional ingredient, ajwain or caraway seeds. This gives an amazing flavor to any flat bread and highly nutritious; high in fiber, minerals, vitamins and antioxidants! Ajwain is a super food as far as digestion is considered. I remember, my mother-in-law used to roast ajwain with black pepper and make a broth of it with garlic tempering for upset stomachs!
SERVING SUGGESTIONS:
Paneer parathas are so filling; all you need is just a bowl of curd/yogurt on the side. I had some green coriander-coconut chutney leftover from the chutney stuffed appes/paniyarams/ebilskivers I had made recently, to enjoy with these hot parathas! If you have any curry or dal leftover, go for it! Dunk these in them with maybe a side of achaar or Indian pickle! I am sure your mouth is salivating by now! What are you waiting for? Try this today!
STEP-WISE INSTRUCTIONS TO MAKE PANEER CHEESE PARATHA:
TO MAKE THE OTHER COVERING/PARATHA DOUGH:
In a large mixing bowl, stir whole wheat flour, ajwain, oil and salt with fingers to form crumb like mixture.
Add enough water (a little at a time) and mix to form a soft, smooth and pliable dough. Knead for about 5 minutes and keep aside covered for 30 minutes to rest.
You can make the dough in a food processor or any electric mixer if you have; makes life easier!
TO MAKE THE CHEESE FILLING:
In another medium sized bowl, add the filling ingredients: carrots, cilantro, green onions, chilies, paneer, cheese and spice powders. Mix well and keep aside.
TO MAKE THE CHEESE PARATHAS:
Once the dough has rested, knead again for a couple of minutes and then divide into large golf sized balls. Heat a large tava/griddle pan/cast iron pan on medium high. Roll each dough ball using a rolling pin, dusting with flour as needed, into a 3-4 inch medium thick disc. Place a tablespoon or two of the filling in the center and bring the sides around and over it.
Close, pinch the outer edges together and form a small ball again. Flatten slightly and roll again into a large disc or paratha, taking care not to spill the filling. Press gently while rolling. Once the tava is hot, grease it with some oil/ghee and place the paratha on the hot tava.
Roast on medium heat for a few minutes, drizzling oil/ghee around and over it as needed, pressing the paratha with a flat spatula in between to ensure it fries/roasts evenly. Flip and roast/fry on the other side; remove stuffed cheese parathas when light golden brown and slightly crisp on both sides.
Serve hot with any curry, yogurt, raita, pickles etc.! Enjoy Foodies!
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I am sharing this with our gourmet Facebook group “Healthy Wellthy Cuisines” where the theme this time is “stuffed breads”! Do check out other innovative stuffed breads shared by my foodie friends:
Whole Wheat Vegetable Stuffed Buns by Poonam Bhaji Stuffed Pav by Swati Baked Stuffed Kulcha by Sasmita Potato Stuffed Bajra Paratha by Veena Stuffed Curry Buns by Seema
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