This paneer paratha is packed with the freshness of spring onion. Stuffed, flavoured, layered, may it come in any shape or size, we love to devour these paneer parathas for a hearty Indian breakfast.
Stuffed Paratha adds great variety to the everyday Indian breakfast menu.
Serve them with chilled curd, raita of your choice, or for an indulgent experience with a dollop of white butter and homemade pickle .
There are hundreds of stuffed paratha recipes widely popular across India. Paneer Paratha is one such stuffed paratha recipe.
Making Paneer Paratha at home is a two-step process – one, make the dough for the outer covering, and second, the stuffing for the paratha.
Making The Paratha Dough
The outer layer of a paneer paratha is made with whole wheat flour (gehun atta).
The dough is similar to the one used for making chapati or roti – soft, pliable, and non-sticky .
You can use a stand mixer or a food processor to bind the dough or do it manually .
- To a large, wide bowl or stand mixer bowl, add atta (whole wheat flour). Start adding ¼ cup of water at a time to bring the flour together.
- Once the dough comes together and starts binding, knead it for 5 – 6 minutes to make it soft and pliable . You might need ¼ cup – ½ cup water, depending upon the quantity of flour.
- Transfer the dough to a container, and apply a teaspoon of ghee or flavourless oil. Cover with a clean muslin cloth and let it rest while you prepare the filling.
You can make the dough a day in advance or the night before . Store it in the refrigerator in an airtight container. Bring it out and rest it at room temperature for 5 – 10 minutes before making the paratha.
Spring Onion Paneer Stuffing
The second key element in making a stuffed paratha is the filling. For making the stuffing for the paneer paratha, you need:
- Paneer (Cottage Cheese): Use the freshest available cottage cheese or make it from scratch at home
- Spring Onion : Use only the green leaves of the spring onion
- Onion : Finely chopped red or white onion
- Carom Seeds : The ajwain (omam) add a strong spicy, earthy flavour to the stuffing and helps in digestion too
- Salt & Spices : I add red chilli powder, cumin powder, and Chaat Masala. Use dry mango powder if Chaat Masala is not available.
To make the filling, crumble or grate the paneer (cottage cheese) in a mixing bowl. Add the remaining ingredients.
Mix all the ingredients—taste and, if required, more salt or seasoning according to your preference. The filling is now ready.
Shaping Of Paneer Paratha
To shape paratha, divide it into equal-sized balls.
- Roll each ball between your hands to make it smooth. Keep the dough balls covered, or else the dough will dry out.
- Now, press one of the dough balls with the pressure of your palm and fingers. Dust the ball with wheat flour so that it’s not sticky.
- Using a rolling pin, roll it into a circle of 5 to 6-inch diameter.
- Add a tablespoon or two of stuffing in the centre of the rolled-out dough. Do not overstuff the paratha.
- Seal the filling by bringing together the edges of the paratha. Then press the dough down with your hands and make it a little smooth.
- Dust the dough with wheat flour and roll once again into a circle of 7 to 8-inch diameter. Apply even pressure while rolling the paratha so it has an even thickness.
Similarly, prepare all the paneer paratha and arrange it on a baking sheet or a large platter. Keep them covered with a muslin cloth until you are ready to cook.
Cooking Paneer Paratha
Preheat a cast iron pan or an Indian roti tawa over medium flame.
Once preheated, gently place the rolled paratha onto the heated tawa . Cook the paratha on each side until charred brown marks appear on the surface.
Apply a teaspoon of flavourless refined oil or ghee on each side to make the outer dough layer crisp and fully cooked.
Press with a spatula and cook the paratha until it becomes crisp and golden. Cook all the paratha similarly.
Usually, the paneer filling oozes out from the outer layer of the paratha if you stuff too much of it. 1 – 2 tablespoons is enough. Make sure the paneer stuffing is not moist or wet. It should be completely dry. Lastly, do not apply too much pressure while rolling out the paratha.
Yes, you can freeze paneer paratha. After shaping the paratha, brush each piece with a teaspoon of oil on both sides. Pack each paratha neatly in a parchment paper. Stack them and then pack paratha in a ziplock bag. Seal and freeze for a month. Thaw at room temperature before cooking in a pan.
Fry paratha till crisp and fully cooked. Take a square piece of aluminium foil. Cut the paratha into two halves. Stack both pieces of paratha in the centre of the aluminium foil. Seal neatly. Carry around in a lunchbox. Reheat in a microwave before eating.
More Indian Paratha Recipes
- Leftover Dal Paratha
- Cheese Egg Paratha
- Matar Ka Paratha
- Gobi Paratha
- Methi Paratha
Ingredients
Ingredients For Dough:
- ▢ 2 Cup whole wheat flour (gehun atta)
- ▢ ½ Cup water
- ▢ 1 teaspoon ghee or flavorless refined oil
Ingredients For Paneer Stuffing:
- ▢ 1 Cup crumbled or grated paneer (cottage cheese)
- ▢ ½ cup finely chopped spring onion greens
- ▢ ½ Cup finely chopped onion
- ▢ Salt to taste
- ▢ 1 teaspoon carom seeds (ajwain/omam)
- ▢ 1 teaspoon roasted cumin powder (jeera powder)
- ▢ ½ teaspoon red chili powder
- ▢ ½ teaspoon Chaat Masala
- ▢ ¼ Cup cooking oil or ghee
Instructions
Make Dough:
- To a large, wide bowl or stand mixer bowl, add atta (whole wheat flour). Start adding ¼ cup water at a time to bring the flour together.
- Once the dough comes together and starts binding, knead it for 5 – 6 minutes to make it soft and pliable . You might need ¼ cup – ½ cup water depending upon the quantity of flour.
- Transfer the dough to a container, apply a teaspoon of ghee or flavorless oil. Cover with a clean muslin cloth and let it rest while you prepare the filling.
Prepare Spring Onion & Paneer Stuffing:
- To make the filling, crumble or grate the paneer (cottage cheese) in a mixing bowl. Add the remaining ingredients. Mix all the ingredients. Taste and if required more salt or seasoning according to your taste preference. The filling is now ready.
Prepare Paratha:
- To prepare the paratha, heat a Indian roti tawa or cast iron pan over medium flame.
- To shape paratha, divide the dough into 6 equal-sized balls. Roll each ball between your hands to make it smooth. Keep the balls covered else dough will dry out.
- Take one of the dough balls and press it with the pressure of your palm and fingers. Dust the ball with wheat flour so that it’s not sticky. Using a rolling pin, roll it into a circle of 5 to 6-inch diameter.
- Add a tablespoon or two of stuffing in the center of the rolled out dough. Do not overstuff the paratha. Seal the filling by bringing together the edges of the paratha. Then press the dough down with your hands and make it a little smooth.
- Dust the dough with wheat flour and roll once again into a circle of 7 to 8-inch diameter. Apply even pressure while rolling the paratha so that it has even thickness. Similarly, prepare all the paneer paratha.
- Gently place the rolled paratha onto the heated tawa. Cook the paratha on each side till brown charred marks start appearing on the surface.
- Apply a teaspoon of flavorless refined oil or ghee on each side to make the outer dough layer crisp and fully cooked.
- Press with a spatula and cook the paratha until it becomes crisp and golden. Cook all the paratha similarly.
- Serve Spring Onion Paneer Paratha with curd, butter, and pickle.
Recipe Notes:
- The dough is the same as the one used for making chapati or roti – soft, pliable, and non-sticky .
- You can use a stand mixer with paddle or hook attachment, or a food processor to bind the dough .
- You can make the dough a day in advance or the night before . Store it in the refrigerator in an airtight container. Bring out and rest it at room temperature for 5 – 10 minutes before making the paratha.
- Use the freshest available cottage cheese (paneer) or make from scratch at home. make sure cottage cheese it not wet or full of water while making the stuffing.
- Usually, the paneer filling oozes out from the outer layer of the paratha if you stuff too much of it. 1 – 2 tablespoons is enough. Make sure the paneer stuffing is not moist or wet. It should be completely dry.
- Do not apply too much pressure while rolling out the paratha.
- Cooked paneer paratha remains fresh at room temperature for 3 – 4 hours. You can easily reheat them in a microwave or pan.
Nutrition
We follow a strict NO SPAM Policy
Spring Onion Paneer Paratha Recipe
Equipment
- Mixing Bowl
- Tawa/Griddle
Ingredients
Ingredients For Dough:
- 2 Cup whole wheat flour (gehun atta)
- ½ Cup water
- 1 teaspoon ghee or flavorless refined oil
Ingredients For Paneer Stuffing:
- 1 Cup crumbled or grated paneer (cottage cheese)
- ½ cup finely chopped spring onion greens
- ½ Cup finely chopped onion
- Salt to taste
- 1 teaspoon carom seeds (ajwain/omam)
- 1 teaspoon roasted cumin powder (jeera powder)
- ½ teaspoon red chili powder
- ½ teaspoon Chaat Masala
- ¼ Cup cooking oil or ghee
Instructions
Make Dough:
- To a large, wide bowl or stand mixer bowl, add atta (whole wheat flour). Start adding ¼ cup water at a time to bring the flour together.
- Once the dough comes together and starts binding, knead it for 5 – 6 minutes to make it soft and pliable . You might need ¼ cup – ½ cup water depending upon the quantity of flour.
- Transfer the dough to a container, apply a teaspoon of ghee or flavorless oil. Cover with a clean muslin cloth and let it rest while you prepare the filling.
Prepare Spring Onion & Paneer Stuffing:
- To make the filling, crumble or grate the paneer (cottage cheese) in a mixing bowl. Add the remaining ingredients. Mix all the ingredients. Taste and if required more salt or seasoning according to your taste preference. The filling is now ready.
Prepare Paratha:
- To prepare the paratha, heat a Indian roti tawa or cast iron pan over medium flame.
- To shape paratha, divide the dough into 6 equal-sized balls. Roll each ball between your hands to make it smooth. Keep the balls covered else dough will dry out.
- Take one of the dough balls and press it with the pressure of your palm and fingers. Dust the ball with wheat flour so that it’s not sticky. Using a rolling pin, roll it into a circle of 5 to 6-inch diameter.
- Add a tablespoon or two of stuffing in the center of the rolled out dough. Do not overstuff the paratha. Seal the filling by bringing together the edges of the paratha. Then press the dough down with your hands and make it a little smooth.
- Dust the dough with wheat flour and roll once again into a circle of 7 to 8-inch diameter. Apply even pressure while rolling the paratha so that it has even thickness. Similarly, prepare all the paneer paratha.
- Gently place the rolled paratha onto the heated tawa. Cook the paratha on each side till brown charred marks start appearing on the surface.
- Apply a teaspoon of flavorless refined oil or ghee on each side to make the outer dough layer crisp and fully cooked.
- Press with a spatula and cook the paratha until it becomes crisp and golden. Cook all the paratha similarly.
- Serve Spring Onion Paneer Paratha with curd, butter, and pickle.
Notes
- The dough is the same as the one used for making chapati or roti – soft, pliable, and non-sticky .
- You can use a stand mixer with paddle or hook attachment, or a food processor to bind the dough .
- You can make the dough a day in advance or the night before . Store it in the refrigerator in an airtight container. Bring out and rest it at room temperature for 5 – 10 minutes before making the paratha.
- Use the freshest available cottage cheese (paneer) or make from scratch at home. make sure cottage cheese it not wet or full of water while making the stuffing.
- Usually, the paneer filling oozes out from the outer layer of the paratha if you stuff too much of it. 1 – 2 tablespoons is enough. Make sure the paneer stuffing is not moist or wet. It should be completely dry.
- Do not apply too much pressure while rolling out the paratha.
- Cooked paneer paratha remains fresh at room temperature for 3 - 4 hours. You can easily reheat them in a microwave or pan.
Nutrition
Chicken Chettinad Masala is a traditional spicy chicken curry from Tamil Nadu. This chicken chettinad recipe is bursting with the spiciness of goontur chillies, whole peppercorns, and plenty of shallots.
The Chettinad Cuisine
In ancient times, the Chettiyars were a wealthy trading community hailing from the Tamil Nadu region in India. They were mainly the whole spice traders. Hence, the heavy influence of spices can be seen in Chettinad Cuisine.
Chicken Chettinad Pepper Masala is the flag bearer of the Chettinad Cuisine and, to a degree, South Indian food recipes.
If there is one dish that food lovers know of, Chettinad Cuisine, Chicken Chettinad Pepper Masala is it! I love this chicken chettinad recipe so much that it was among the first 20 curry recipes I had finalised for my debut cookbook .
The process of making Chicken Chettinad is very similar to other Indian chicken curries – a lot of masala, frying, and patience are involved. But the taste and aroma of Chicken Chettinad leave a long-lasting impression on the culinary senses.
The Chettinad Masala Paste
What makes this chicken curry special is the flavoursome, homemade Chettinad Masala made from scratch.
The key ingredients of Chettinad Masala are – fennel seeds, black peppercorns, cumin seeds, dry red chillies, coriander seeds, ginger, and garlic .
Dry roast the spices briefly and grind to a coarse paste.
I use it as a versatile masala paste to make Chettinad Prawn Curry , Egg Curry, or a rich mutton curry in Chettinad style.
Is this curry spicy?
The answer is YES! The Chettinad Chicken Masala is a spicy curry. If your palate is not accustomed to spices, proceed with caution.
However, you can tone down the spiciness at home by reducing the number of red chillies and peppercorns in the curry paste.
Also, a splash of coconut milk in the curry can help calm the spices’ heat.
Best Cut Of Chicken
To make Chicken Chettinad, the best choice would be bone-in meat pieces . The chicken bones lend a delicious flavour to the curry.
You can use a combination of bone-in chicken thigh and the leg piece.
This curry can be made with boneless, skinless chicken pieces as well. Try to use boneless chicken thighs, which are much juicier and don’t get dry, unlike chicken breast.
If you use boneless chicken breast pieces, try not to use frozen ones and avoid over-cooking them.
How To Make Chicken Chettinad
Start with making the Chettinad Masala Paste. It is a two-step, easy method. Dry roast the spices, and then grind them.
For this chicken chettinad recipe, you do not need to marinate the chicken.
Next, prepare onion and tomato masala by frying for the curry.
Add the Chettinad curry paste, chicken, and salt, slow cook till the meat is tender, and the Chicken Chettinad is ready!
Serving Suggestion
I love relishing Chicken Chettinad Pepper Masala with tomato garlic rasam , parotta or dosa, and steamed white rice. This is my favourite ultimate comfort meal.
You can enjoy Chettinad Chicken with other Indian bread, such as whole wheat paratha, naan , or chapati. It tastes good with jeera rice or coconut rice also.
More Chicken Recipes
- Chilli Chicken
- Chicken Pulao
- Butter Chicken
- Indian Chicken Curry
- Chicken Korma Masala
- Chicken Cheese Balls
Ingredients
- ▢ 500 gram chicken with bone, cut into curry size pieces
- ▢ 1 (an inch in size) piece of cinnamon
- ▢ 2 green cardamom
- ▢ 3 – 4 curry leaves
- ▢ 1 Cup finely chopped onion
- ▢ ½ Cup tomato paste (grind 2 small-size tomato)
- ▢ 1 teaspoon turmeric powder
- ▢ Salt to taste
- ▢ 4 tablespoon gingely oil/coconut oil/mustard oil
Ingredients For The Masala:
- ▢ 1 teaspoon fennel seeds (saunf)
- ▢ 2 teaspoon black peppercorns
- ▢ 1 teaspoon cumin seeds
- ▢ 4 dried red chilies, esp goondu milagai variety
- ▢ 1 teaspoon coriander seeds
- ▢ 4 garlic pods
- ▢ 1 tablespoon chopped ginger
Instructions
Make Chettinad Masala:
- To prepare Chettinad Chicken, first clean, wash and pat dry the chicken pieces with a kitchen towel. Keep aside covered in a bowl.
- Dry roast fennel seeds, black pepper, cumin, red chilies, coriander seeds till fragrant and slightly darkened. Add ginger, garlic, and grind them in a mixer to a smooth paste using little water. Keep aside until required.
Prepare Chicken Chettinad Curry:
- Heat oil in a large kadhai over medium flame. Add the cinnamon, cardamom pods, curry leaves and saute for few seconds till fragrant. Add the chopped onion and saute over low heat till onion is light brown in color.
- Next add the tomato paste, salt, turmeric and fry the masala for 10 minutes or so over low heat. The indication of masala being ready is oil starts separating from it.
- Now add the Chettinad masala paste and stir to combine. Continue to saute the masala scraping the bottom of the kadhai, till the masala takes deep brown color and nicely roasted.
- At this stage add the chicken pieces, salt and stir coat the chicken pieces with the spice mixture. Fry the chicken pieces till they turn pale white in color. Do not add water.
- Cover and cook the chicken over low heat till it releases its juices and full cooked.
- Open the lid, check the chicken for doneness. At this stage, if you want to make gravy, add 1 cup of water or coconut milk, stir, and simmer the curry for 8 – 10 minutes.
- Serve Chicken Chettinad Masala with rice or parotta.
Recipe Notes:
- To make Chettinad chicken curry, the best choice would be bone-in meat pieces . You can use a combination of bone-in chicken thigh, and the leg piece.
- Adjust the number of red chilies and peppercorns in the masala according to personal taste.
- Add coconut milk to flavor the curry and to balance the heat of the spices.
- You can store Chettinad Masala for a week in the refrigerator.
- If the goondu milagai variety of red chilli is not available use any variety of dry red chili.
Nutrition
We follow a strict NO SPAM Policy
