Paneer Parantha


Paneer parantha = cheesy yuminess. Breakfast, lunch, or dinner, cheesy yumminess should be on the docket.

Chewy, crispy, cheesy, buttery goodness. Serve it as is, with butter, or with yogurt, nimbu da achar, and fresh veggies. A paneer parantha was always a fabulous treat with a piping hot cup of masala chai.

There’s no such thing as too much cheese. So inevitably, I like to make a huge batch of paneer and then make paneer tikka, paneer salad, paneer bhurji, and paneer paranthas. That said, you can always use store bought paneer – that drives your prep time down to nearly nothing. It tends to be a lot harder than homemade paneer but you can make it work. On the flip side. Don’t get caught up in the tradition of paneer, try a different cheese. I’ve used pepper jack, mozzarella, and Velveeta. Just keep in mind that paneer doesn’t melt and the others do. so you want to consider that while cooking, so it doesn’t ooze out. I’ve par frozen them before to reduce melting.

Paranthas are surprisingly easy to make but hard to perfect. What I mean by that is, learning how to make them is super easy, but getting to the point where the flatbread never breaks, is flaky, crispy, and perfectly stuffed, is the hard part. So don’t be disheartened if you have any issues the first couple times, just keep practicing your technique. Plus, even if they aren’t perfect, they’re still going to taste amazing!!

Don’t forget to try these:

Paneer Parantha

Course: Breakfast, Main CoursesCuisine: PunjabiDifficulty: Easy


Prep time


Cooking time


Total time


Cook Mode

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  • Paranthas:
  • Atta (dough)

  • 1/4 cup melted ghee or vegetable oil

  • Melted butter for brushing

  • Filling:
  • 3 cups paneer, crumbled

  • 1/2 bunch cilantro, minced

  • 2 chili peppers, minced

  • 1 large onion, minced

  • 3 tbsp ginger, minced

  • Chili powder, to taste

  • 2 tbsp cumin seeds, ground

  • 2 tbsp coriander seeds, ground

  • Salt, to taste

  • Black pepper, to taste

Equipment/Specialty Items


  • Prep:
  • Make atta ahead of time and let set for at least 30 minutes.
  • In a large bowl, crumble paneer.
  • Add in cilantro, chili peppers, onion, and ginger. Mix together well.
  • Mix in chili powder, cumin, coriander seeds, salt, and pepper.
  • Fill a small bowl with loose atta.
  • Lightly dust the rolling pin and countertop (rolling surface) with loose atta.
  • Place 1 tbsp of ghee/oil in a nonstick skillet over low heat.
  • Rub a bit of vegetable oil on your hands and divide dough in 4 equal pieces.
  • Roll each piece into a log about 2 inches thick.
  • Pinch off a slight smaller than a racquet ball sized piece and roll it into a ball. Dough
  • Apply oil to each ball to help with rolling.
  • Rolling:
  • Flatten the ball into a thick disk – with the palm of your hand.
  • Dredge the disk in the loose atta.Dough flattened
  • Using the rolling pin roll the disk into a flat 5-6 inch diameter circle-ish.
  • Place a ball of the paneer mixture onto the rolled dough.
  • Fold the dough over to completely cover the paneer mixture. Sealing the dough completely.
  • Dredge the folded disk in the loose atta.
  • Flatten the circle with the palm of your hand.
  • Re-roll to into a 6-7 inch circle-ish. Stuffed Parantha
  • Turn up the heat on the skillet to medium-high, until it’s lightly smoking.
  • Cooking:
  • Place the parantha into the skillet.
  • Cook until it begins to bubble on the bottom, approximately 2 minutes, then flip.
  • Continue cooking until lightly browned, approximately 2 minutes.
  • Brush with butter/ghee on both sides and cook each side for approximately 2 minutes.
  • Remove from heat, brush with butter/ghee and serve warm.
  • Serve:
  • Serve hot with butter and raita.

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