1) 1 Cup Atta / Wheat Flour – Makes 3 – 4 parathans
2) Salt to taste
3) Water as required
4) Paneer / Cottage Cheese Grated
5) Red Chilly Powder
6) Pinch of Ajwain / Carom Seeds
7) Ghee/Clarified Butter as required
8) Dried Fenugreek Leaves / Dried Methi Leaves
9) Green chillies chopped
10) 1 Onion Chopped


* Add a pinch of salt and 1 teaspoon ghee to Atta
* Knead the flour with water, divide it into 3 parts and keep aside
* Take one part of atta and roll it round with a rolling pin till 5″ in diameter
* Put Paneer, Onions and green chillies in the center of the rolled atta
* Sprinkle carom seeds, salt, Methi Leaves, red chilly powder and little dry flour
* Dry flour is sprinkled as it absorbs any moisture from the stuffing while rolling
* Bring the edges and join them in centre and press down
* Dust the working place with flour and roll the dough into a 7 – 8″ diameter
* Place the parathas on tava or griddle and cook both sides for 2 – 3 mins till small brown spots appear
* Then add ghee as required on both sides and cook again for 1 – 2 mins
* Take it off from tava and serve hot
* Paneer parathans can be served with mango pickle, plain yogurt, raita or simply with hot tea/ Chai

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Sunidhi Rawal

I am a software professional, following my passion as Food Blogger and Consultant. Big time foodie, love to experiment, innovate and travel and try out and collect new recipes.

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