Wednesday, 3 July 2013

Paneer Onion paratha |Stuffed pyaz paneer ke parathe |stuffed paratha recipes

I wanted to make this paratha since long time but somehow kept on postponing & ended  in other paneer dishes.

Last weekend both milk packets got spoilt &  I made paneer from them.

Obviously taste of home made paneer is definitely different  & nowadays I refrain from buying paneer from market as I make it at home only.

Pls chk out here for recipe of how to make paneer at home ?

Coming back to recipe Paneer Onion Paratha recipe  is simply Indian flat bread stuffed with cottage cheese - paneer along with few spices.Sounds yummy, right?

We can enjoy this Paneer Onion Paratha just with pickle or Raitha  or pain curd (dahi) .it is a easy lunch box menu & kids favorite too

Paneer is known as  indian cottage cheese, very much common in Indian Cusine. I love to eat paneer in any form.onion is known as pyaz.

After tasting this parathe all i can say is "Step out of the stereotype, set aside the aloo and mooli and make paneer parathas instead! use fresh, homemade paneer to transport yourself to seventh heaven. "

For The Dough

1 1/2 cups of whole wheat flour (gehun ka atta)
1/4 tsp oil for kneading
 whole wheat flour (gehun ka atta) for rolling
4 tbsp ghee for cooking

To Be Mixed Into A Stuffing

1 tbsp chopped coriander (dhania)
1/2 tsp roasted and ground cumin seeds (jeera)
2-3 finely chopped green chillies
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp ajwain owa
1 medium onion finely choppped
1 cup grated paneer
1 tsp chilli powder
1 tsp dried mango powder (amchur) /chat masala
1 tsp pepper powder (optional)
1 tsp finely grated ginger (ala)
1 tsp coriander (dhania) powder
pinch sugar
1 onion chopped finely (optional)
 salt to taste


For Stuffing:

In the meantime mix all the ingredients for stuffing in a bowl .taste seasoning & adjust accordingly

For dough (ata):

 1.Combine all the ingredients and knead into a soft, smooth dough using enough water.
2.Divide the dough into 5 equal portions. Keep aside.

For paratha:

1.Divide the stuffing into 5 equal portions. Keep aside.

2.Roll out one portion of the dough into a circle of  4 inch  diameter using whole wheat flour for rolling.

3.Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.

4.Roll out again into a circle of 5-6 inch using whole wheat flour.


5.Cook on a hot tava (griddle), using a little ghee until both sides are golden brown.

6.Repeat with the remaining dough and stuffing to make  more parathas.

7.Serve hot with pickle,dahi & raita.



1.You can make the paratha in another way too. take two balls and roll them to palm size. Then keep the stuffing on one and cover with the other chapati.

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