Stuffed Paneer Paratha Recipe (Soft & Delicious)

An easy, whole wheat paneer paratha recipe stuffed with ghee-sautéed crumbled paneer, finely chopped onions, minimal spices, and fresh cilantro. You will love the contrast of textures- they are khasta (crispy) on the outside and irresistibly soft inside. They are perfect for a hearty breakfast paired with green chutney & raita.

If there was one breakfast staple in our house, it was parathas (flatbreads). Every other day, we had them—sometimes plain ones with sukhi sabzi, and on weekends, stuffed parathas took center stage. We even carried them in our school tiffins!

Paneer Paratha

Being from Delhi, I love my paneer and my parathas. When you combine the two, these parathas become one of my personal favorite. My kids eat them happily and I make them a few times a month.

Paneer is a fresh, milky, unaged Indian cheese. If you are inclined, it’s surprisingly easy to make at home. It has a soft yet firm texture, making it perfect for a variety of dishes, including parathas.

To make paneer parathas, a flavorful, spiced paneer filling is stuffed into whole wheat dough, carefully rolled out, and cooked until golden and crisp. The result is a delicious, satisfying flatbread with a soft, savory filling and the slightly crispy exterior.

Atta (Dough)

The whole wheat paratha dough is made with just three basic ingredients—atta, salt, and water. I add bit of ghee too but its optional. Getting the right texture is key. You want a dough that is smooth, soft (but not sticky), and elastic.

When the dough is just right, rolling becomes effortless, and the parathas turn out perfectly soft. There’s no need to wrestle with the dough or force it into shape. A well-kneaded dough ensures that every bite of your paratha is tender and delicious. Period.

Another important thing is to rest the dough. Resting the dough rests the gluten that are formed during kneading. Gluten development is important to achieve the right texture of the parathas but resting makes the dough supple and easier to roll.

Paneer Filling

In an ideal world, I would tell you that freshly made paneer is the best for parathas. And it is, for it’s milky & creamy. But let's be real—it’s not always practical to make paneer from scratch every single time. I don’t do it, and I won’t tell you to either.

Good-quality store-bought paneer works beautifully in this recipe. I use Gopi Paneer or Verka Paneer since they’re easily available where I live. The key is to choose paneer that’s soft and moist—meaning you should be able to crumble/grate it effortlessly with your hands without steps like soaking in hot water or bringing it to room temperature etc.

Over the years, I’ve tweaked this recipe a bit from how my mom makes it, and here’s why. The paneer we get in India is incredibly fresh and soft, but the store-bought versions here in US can sometimes lack that quality. I found that using fresh crumbled paneer as-is made the parathas taste a bit chalky & dry.

So, in my version, I sauté the crumbled paneer in ghee with cumin and ajwain seeds along with turmeric powder (for color only! ) to infuse it with flavor. Then, I mix it with chopped onions, chilies, cilantro, a touch of garam masala, and amchur for a hint of tang. The result? A richly flavored paneer filling that takes these parathas to the next level.

You can skip the onions if you prefer. Reduce the green chilies if making it for kids. If you’d rather not crumble the paneer, grate it using a box grater—but avoid grating too finely, as slightly larger granules enhance the texture of the filling!

How To Make Paneer Paratha

Make the Dough

• In a large bowl, combine the flour, melted ghee, and salt. Mix with hands to combine everything together. 
• Gradually add water while bringing the flour together by continuously mixing (and gently squeezing) with your fingers to bring the dough together. I used a little over ½ cup of water, but adjust the quantity based on the quality of your atta.
• Once the flour has come together, stop adding water and keep kneading for good 5-7 minutes or more to smoothen out into a soft dough ball. If at any point you feel that the flour is drying out or is too tight, add a splash of water. 
• Cover the kneaded dough with a damp cloth and let it rest for 20 minutes.

Make the Paneer Filling

• While the dough is resting, make the filling. Melt ghee or oil in a pan on low heat and crackle the cumin and ajwain seeds. Also sprinkle and turmeric powder & red chili powder. Stir for 8-10 seconds taking care not to burn the spices. If needed take the pan off the stove. 
• Add crumbled paneer and salt. Mix well and on low heat, fry the paneer for about 3-4 minutes. Don't let brown or dry out. Tip :- If you don't prefer raw onions in the filling, you can saute the onions along with paneer.
• Transfer the paneer to a bowl, let cool down a bit and add the chopped onions, green chillies and cilantro along with garam masala powder & amchur powder. Mix very well preferably using your hands. If using crumbled paneer, make sure that the crumbles are small. The paneer filling is ready.

Make the Paneer Paratha

• Place a tawa or cast iron griddle on the stove on medium high heat. Let heat up.
• Divide the rested dough into equal portions—you should get about 6 to 7.
• Lightly dust each portion with dry flour and roll it into a 4-inch circle using a rolling pin. Place about 2 tablespoons of filling in the center, then gather the edges to seal it into a round pocket.
• Generously dust the rolling surface with flour and carefully roll out the stuffed dough into a 6 to 7-inch circle. Avoid applying too much pressure while rolling—position your rolling pin so that half is on the surface and half on the dough for even thickness. Roll to your preferred thickness.

• Place the rolled paratha on the hot tawa. After about 15 seconds, or when bubbles appear on the surface, flip it over using a flat spatula.
• Brush about 1 tablespoon of ghee or oil on the top side, then flip again to cook the oiled side. Brush oil on the second side, flip once more, and cook until both sides have golden spots. Avoid pressing down too much while cooking.

• Repeat the process for the remaining dough & paneer filling.
• Serve warm with raita, pickle, or chutney for extra tang and balance. A generous dollop melts beautifully over the hot paratha. Try it.

Recipe Tips

• If using homemade paneer, squeeze out any extra moisture to prevent sogginess. Also saute the paneer longer if needed.
• Onions release moisture, making the stuffing watery. Don’t add a lot. Also, if you are making the filling a night before, don’t add salt. Add it when you are ready to make parathas.
• Don’t skimp on ghee or oil while toasting the parathas.