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Paneer Parantha

419.66 Cal, P – 18.76g, Fats – 25.36g, Carbs – 28.9g, Fibre – 4.46g

Serves 3 | Macros above are for 1 serving

Paneer Parantha


• 1 dash salt
• 5 sprigs coriander leaves
• ½ tsp mango powder
• ¼ tsp garam masala
• 55 ml water
• 2 cups shredded paneer
• ½ tsp red chilli powder
• 6 tsp cooing oil (groundnut, gingelly, palm olein, mustard, coconut etc)
• 1 slice (1” dia.) fresh ginger
• 1 cup whole wheat flour


1. Add flour and salt in a bowl with some oil and adding a little water at a time, knead in to a smooth dough.
2. Cover the dough and keep aside to rest for 20 minutes.
3. Add shredded paneer in a bowl with salt, red chilli powder and chopped ginger and coriander leaves; mix well.
4. Divide the dough in to balls and the paneer stuffing in to that many portions.
5. Roll each ball of dough in to a small hick circle and then place a portion of the paneer stuffing in the centre.
6. Pinch the edges of the circles together back in to a ball and then roll each of these in to a circle.
7. Heat a tawa and place one of the rolled circles on it; drizzle a little oil and cook until the parantha starts browning.
8. Flip the parantha, drizzle a little oil and cook until golden brown.
9. Repeat with the remaining rolled parantha and serve hot with accompaniments.

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