Paneer Stuffed Paratha
Flaky whole wheat parathas stuffed with spiced crumbled paneer, served with a generous dollop of Greek yogurt on the side. A North Indian breakfast classic rebuilt for protein.
Paneer paratha was a Sunday morning staple in my house growing up. My mom would roll out these perfectly round parathas stuffed with spiced paneer, cook them on a hot tawa with butter until they were golden and flaky, and serve them with a bowl of yogurt and pickle. It was the breakfast that made weekends feel special.
When I started tracking macros, I realized paneer paratha was already pretty decent on protein. But I wanted to push it further. I increased the paneer filling from the standard 6-8oz to a full 12oz because the filling is the whole point. I use whole wheat flour for the dough, which adds a few grams of protein over regular flour. And instead of regular yogurt on the side, a generous serving of Greek yogurt adds another big boost.
I make the filling in bulk on weekends and keep it in the fridge. That way, rolling out fresh parathas on weekday mornings takes only about 15 minutes. Four parathas with yogurt on the side gives you 30g of protein per serving. My mom would approve of the taste. I think she'd appreciate the protein math too.
The Protein Upgrade
A traditional paneer paratha uses about 6-8oz of paneer for four servings and is served with regular curd, landing around 18-20g protein per serving. We use a full 12oz of paneer, kept the whole wheat dough for its extra protein, and paired it with Greek yogurt instead of regular curd. From 18g to 30g protein per serving.
Paneer Stuffed Paratha
Ingredients
- 12 oz paneer (finely crumbled) 21g protein
- ¾ cup Greek yogurt (for serving on the side) 3g protein
- 2 cups whole wheat flour (for dough) 6g protein
- 1 small onion (very finely diced)
- 2 green chilies (finely chopped)
- 2 tbsp fresh cilantro (chopped)
- 1 tsp cumin powder
- ½ tsp garam masala
- ½ tsp chili powder
- ½ tsp amchur (dry mango powder)
- 1 tsp salt (divided between dough and filling)
- 3 tbsp butter or ghee (for cooking)
- ¾ cup warm water (approximately, for dough)
- 2 tbsp pickle (mango or lime, for serving)
Instructions
- Make the dough: Combine whole wheat flour and half the salt in a bowl. Add warm water gradually and knead for 5-6 minutes until you have a soft, pliable dough. Cover with a damp cloth and rest for 15-20 minutes.
- Prepare the filling: In a bowl, combine the crumbled paneer with diced onion, green chilies, cilantro, cumin powder, garam masala, chili powder, amchur, and remaining salt. Mix well with your hands, pressing the paneer to help it hold together.
- Divide the dough into 8 equal portions and roll each into a ball. Divide the paneer filling into 4 equal portions.
- Take one dough ball and roll it into a 4-inch circle. Place a portion of paneer filling in the center. Take another dough ball, roll it into a 4-inch circle, and place it on top. Seal the edges by pressing firmly.
- Gently roll out the stuffed ball into a 7-8 inch round paratha, being careful not to let the filling break through. If it tears, pinch it closed and continue rolling gently.
- Heat a tawa or flat pan over medium-high heat. Place the paratha on the hot surface and cook for 1-2 minutes until small bubbles appear on top.
- Flip and apply butter or ghee generously. Cook for another 1-2 minutes until golden brown spots appear.
- Flip again, apply more butter, and press gently with a spatula to cook evenly. Both sides should be golden and slightly crispy.
- Repeat with remaining dough and filling. Serve hot with Greek yogurt and pickle on the side.
Boost Your Protein
- Add a fried egg on top of each paratha for an extra 6g protein per serving.
- Mix a tablespoon of cottage cheese into the paneer filling for an extra 2g protein per serving.
- Increase the Greek yogurt serving to a full cup per person for an extra 4g protein.
Ingredient Substitutions
- No paneer? Use crumbled firm tofu seasoned the same way for a vegan version.
- No whole wheat flour? Use multigrain atta for a slightly nuttier flavor.
- No amchur? Use a squeeze of lemon juice mixed into the filling for similar tartness.
- Swap butter for ghee for a more authentic, nutty flavor and higher smoke point.
