Thursday, 19 January 2012

Paneer parantha(stuffed cottage cheese bread)

"Paneer paranthas " are very nutritious and tasty Indian flat bread which one can have for breakfast of for main meal. Stuffed with the filling of  grated or crumbled Cottage cheese  these paranthas are great tiffin meal too. My family loves to have these paranthas with Tamatar ki launji and any variety of raita( flavored beaten yogurt) for meals. One can spice up the stuffing or simply crumble the paneer and add chaat masala to flavor it. Enjoy this Paneer delight ....!!! 
Picture presentation taken from (This recipe has been explained nicely along with pictures in this site) 

For stuffing:

200 grams cottage cheese(Paneer)
1/2 teaspoon garam masala
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon red chili powder
1/4 teaspoon dry mango powder(aamchoor)
1/4 teaspoon roasted cumin powder(jeera powder)
1/4 teaspoon black salt(kaala namak)
1/4 teaspoon fennel powder(saunf powder)
a pinch of sugar
salt according to taste
Ghee/butter for crisping
For the dough:
2 cups wheat flour
water enough for kneading
For stuffing:
Grate/crumble the cottage cheese. Add all the spices and mix well.
Grated paneer stuffing
Add salt when ready to roll the dough.
for the dough :
Take flour in a mixing bowl and knead it into soft fine dough using little portions of water. Apply a little ghee/butter to this dough and knead once more. Keep aside.
Make medium size balls out of the dough.
Make a hollow space in a ball and shape it into a bowl  using your thumbs.
shaping into a bowl out of the ball
Fill each bowl with the stuffing(about 1-2 tablespoon) and seal it properly from the open side.
stuffing filled
sealed the openings
Roll the ball into a flat circle of 15-16 cm using the rolling pin and board. Use little flour while rolling to avoid it from sticking to the board.
rolled into a circle
Heat the griddle(tawa) apply few drops of ghee/butter to the surface .
Place the rolled bread on the griddle and let it bake from both sides on medium-low flame.
parantha  baking
When brown texture appears on both sides apply a teaspoon of ghee on each side and crisp the parantha .
Use a spatula for flipping the parantha and crisping it.
crisping parantha
Delicious Paneer Parantha is ready.!!

Serve it with curd or chutney of your choice.
parantha  served with curd and launji

Optional notes:
The stuffing of paneer paranthas can be mixed with mashed potatoes or spinach to make varieties of these paranthas.


  1. These culinary websites offer videos of world-class Michelin rated chefs exhibiting their techniques. Also features documentaries on fine dining restaurant locations and cities, recipes, forum, and more.

  2. Thank u Natalie456 for sharing this valuable information... will definetly visit them:)