Being north -Indian if I say that Paneer paratha is something new, it will be utter lie. Paneer paratha is one of the many popular paratha varieties from punjab region of India. It is served in most restaurants as well as punjabi dhabas (road side eateries). In most of punjabi (and north Indian) households paratha is often part of one or other meal.
Paratha is an amalgamation of the words “parat” (meaning layer) and “atta” (meaning flour) which literally means layers of cooked dough.
Don’t really know when was paratha discovered, or who made first paratha, but has been staple food of Indian Sub-continent for centuries.
Paneer paratha is that simple variant of paratha, where the stuffing is made from Paneer (Cottage cheese). You can make paneer at home by following another recipe, which I shared sometime back.
Once you try a paratha, likely you will like to explore other variants of this, and there are so many types of parathas that you can make. I have shared recipes of a few of parathas in past such as Broccoli paratha, Palak / Spinach paneer paratha, Methi / Fenugreek paratha, Mooli / Radish paratha, or this Layered Laccha paratha.
Let’s get to the detailed step by step recipe of Paneer paratha.
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