Masala Paneer Parathas are Indian flatbread that is famous Punjabi food. We are making a jain version and using dry spices specially for paryushan. This recipe is easy and can be perfect idea to vie your kids for tiffin or lunch box. I like to send these along with yogurt and sambharo masalo. You can modify this recipe when not following paryushan and add veggies.
Masala paneer parathas are high in protein and makes a filling breakfast or lunch idea. The ghee adds more flavor and good fats to these paratha. Paneer is high in calories but low in carbs and has good fats. You can add veggies if you are not following paryushan.
Paneer parathas are originated from Punjab. Stuffed Parathas are extremely popular in Punjab. There are variety of parathas that are made such as Gobi Parathas, Mix Vegetable Parathas and many more. These are usually eaten for breakfast but we like to make these for dinner or lunches. They are super delicious and are filling.
How to make Masala Paneer Parathas?
Form a soft dough using 1/2 tablespoon oil, salt and warm water. Knead the dough using additional 1/2 tablespoon oil for few minutes and let it rest on side for 15-20 minutes.
Shred paneer and add turmeric powder, amchoor powder, hing powder, cumin seeds, red chili powder and salt to the paneer and mix it well
Add whole wheat flour to paneer if it is too wet
Split the dough into equal portions
Roll a paratha in circle and place the stuffing in the middle
Seal the paratha and make it any desired shape, I made them into square piece
Use more dry flour to roll them into square shape
Cook the paratha on cast iron pan using oil
Serve with yogurt or pack for school lunch
Masala Paneer Paratha
- 1 cup shredded paneer
- Salt as needed
- 1 and 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 tsp amchoor powder
- 1/2 tsp cumin seeds
- 1/4 tsp hing powder
- 1 tablespoon whole wheat flour optional
- 2 cups of whole wheat flour
- 1/3 to 1/2 cup warm water
- Salt as needed
- 1 tablespoon oil for dough
- 8 teaspoons oil or ghee for cooking the paratha
- Form a soft dough using 1/2 tablespoon oil, salt and warm water. Knead the dough using additional 1/2 tablespoon oil for few minutes and let it rest on side for 15-20 minutes
- Shred paneer and add spices and salt to the paneer and mix it well
- Add whole wheat flour to paneer if it is too wet
- Roll a paratha in circle and place the stuffing in the middle
- Seal the paratha and make it any desired shape, I made them into square piece
- Use more dry flour to roll them into square shape
- Cook the parathas on cast iron pan using oil
- Serve with yogurt (heated for paryushan) or pack for school lunch
Flat pan, Mixing bowl for dough, grater to shred paneer
Parathas can be stored at room temperature for 4-5 hours in an air tight container. You can choose to make these ahead of time and freeze them for later use
Serve it along with yogurt of dahi that needs to be heated for paryushan and achaar masala or achaar.
If you are vegan you can use shredded tofu and use oil to cook the parathas. You can also stuff the parathas with veggies when not following paryushan making it a wholesome meal.
When kneading the dough let it sit for 10 minutes before making rolling them. Add whole wheat flour to grated paneer if it is too wet. Seal the parathas thoroughly and you can use oil to seal it. Cook the parathas on medium heat till brown on both sides.