Paneer Paratha – Creamy and healthy paratha to feed all your family members


This delicious paratha recipe that I share with you,  was passed on to me by my beloved friend, Aliya, from Hyderabad, India. The creamy paneer and the sweetness of carrots blend so well and the combination turns these parathas a real winner out of all other paratha varieties.

You can be quite generous with grated carrots but do not add green chilies if you are serving these for kids.  Let them enjoy the creaminess of parathas without having to burn their little tongues.

Let’s start making:

  • Grate 1/2 of the paneer and 2 or 3 big carrots.

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  •  Add the following to the carrots and paneer and mix thoroughly.
Chaart masala 1 tsp
Salt 1/4 tsp
Garam masala 1/4 tsp
Turmeric 1/4 tsp
Cummin powder 1/4 tsp
Green chilies (optional) 1 thinly sliced
 Pepper powder  1/4 tsp
  • Make balls and keep aside.


  •  Now it’ s time to make the chapathi dough.  In 2 cups of Atta flour  add a little salt and olive oil.  Mix well.  Add lukewarm water gradually and kneed it until it won’t stick to your fingers .     download (4)        IMG_2955
  • Take a little from the atta flour and roll it  into a ball.  Dust the kitchen top with flour and roll it to a flat round shaped disk with a rolling pin.


  • Place a ball of panner  in the middle .


  • Fold , roll in to a ball again, flatten on your palm and roll on the kitchen top into a round shaped roti with the help of a rolling pin. You must dust the kitchen top liberally with flour to make it easier.
  • Bake both sides on a hot, flat frying pan or thawa.

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  •   Place on a foil and let the steam escape.
  • Serve with pickles and raita. Roll up when serving kids. My favourite is Mitchel’s lime pickle which is delicious with its subtle sourness to enhance the taste of any kind of paratha.

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 Delicious Raita, the unquestionable accompaniment for parathas.


Make this easy raita : 

Serve Parathas with this Raita and kids will love it.

  • Take two dollops of full fat plain yogurt, mix a tablespoon or two water and whisk until smooth and creamy.
  • Cut red onions, a juicy tomato (deseeded) into small chunky pieces.
  • Cut cucumber into tiny pieces.
  • Mix them in yogurt.
  • Add some salt and pepper powder.
  • Now, heat up a pan and sprinkle some cumin seeds. Dry roast them until golden. Take out of the pan and crush them, using a pestle and mortar or  a spice grinder.
  • Sprinkle the crushed cumin seeds.
  • Mix all well and adjust the taste.
  • Garnish with chopped coriander leaves.
  • Yummy !!
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