Paneer and Pea Stuffed Parathas
Flaky, pan-fried flatbreads stuffed with a spiced mixture of crumbled paneer and green peas for a hearty breakfast or snack.
The dough comes together quickly with just flour, water, and a little oil, while the filling is a simple sauté of paneer, peas, and aromatic spices. The real magic happens when you roll, stuff, and pan-fry each paratha until golden and crisp.
Serve them hot with yogurt, pickle, or a dab of butter—they’re perfect for breakfast, a light lunch, or an anytime snack. Don’t be surprised if they disappear faster than you can make them!
Ingredients
- 2 cups whole wheat flour (atta), plus extra for dusting
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil or ghee, plus more for cooking
- 3/4 cup water, as needed
- 200g paneer, crumbled
- 1 cup frozen green peas, thawed
- 1 small onion, finely chopped
- 2 green chillies, finely chopped (adjust to taste)
- 1 teaspoon grated ginger
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt, or to taste
- 2 tablespoons chopped fresh coriander leaves
- Ghee or oil for frying
Instructions
- In a large bowl, mix the flour and salt. Add the oil and rub into the flour until it resembles breadcrumbs. Gradually add water and knead into a soft, smooth dough. Cover and rest for 15–20 minutes.
- Meanwhile, make the filling: heat a teaspoon of oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add the onion, green chillies, and ginger; sauté until the onion is soft and translucent.
- Add the peas, ground coriander, garam masala, turmeric, and salt. Cook for 2–3 minutes, then add the crumbled paneer and fresh coriander. Mix well and cook for another minute. Remove from heat and let cool slightly.
- Divide the dough into 6 equal balls. On a lightly floured surface, roll one ball into a circle about 12 cm (5 inches) in diameter.
- Place about 2–3 tablespoons of filling in the centre. Bring the edges together to seal, pinching off any excess dough. Flatten gently with your palm.
- Dust with flour and roll out carefully into a circle about 15 cm (6 inches) in diameter, taking care not to let the filling tear through.
- Heat a tawa or non-stick frying pan over medium-high heat. Cook the paratha for about 1–2 minutes until bubbles appear, then flip. Brush with ghee or oil and cook, pressing gently, until golden spots appear on both sides. Repeat with the remaining dough and filling.
- Serve hot with yogurt, pickle, or a knob of butter.
Cook’s tips
- Let the filling cool completely before stuffing to avoid steam making the dough soggy.
- If the dough sticks while rolling, dust with a little flour, but don’t overdo it.
- For extra crispness, press the paratha gently with a spatula while cooking.
Substitutions
- Replace paneer with firm tofu for a vegan version.
- Use fresh peas instead of frozen when in season; blanch them first.
- Add a pinch of ajwain (carom seeds) to the dough for extra flavour.
Storage & reheating
Stack cooled parathas between sheets of parchment and store in an airtight container in the fridge for up to 2 days; reheat on a dry pan or in a toaster oven.
Frequently asked questions
Can I make the filling ahead of time?
Yes, the filling can be prepared up to a day in advance and stored in the refrigerator. Bring it to room temperature before using.
Why did my paratha tear while rolling?
The filling might be too moist or the dough too thin. Ensure the filling is cool and not watery, and roll gently and evenly.
Can I freeze these parathas?
Yes, cook them as directed, let them cool completely, then wrap individually in foil or parchment and freeze for up to 1 month. Reheat directly on a hot pan or in a toaster oven.
What can I serve with paneer and pea parathas?
They pair well with plain yogurt, raita, mango pickle, or a simple cucumber salad. For a fuller meal, serve with dal or a vegetable curry.
