Paneer paratha for sargi or parna
Stuff whole-wheat dough with paneer and herbs for four warm parathas to share.
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 4 medium parathas
Before you begin
Paneer paratha can be part of sargi or the meal after your family completes the evening observance. Use a fairly dry filling and gentle rolling so the dough stays sealed. The preparation time includes a short dough rest; cook on a tawa close to serving.
Ingredients 🧂
- 1½ cups atta (whole-wheat flour), plus a little for dusting
- ½–¾ cup water, added gradually
- 200 g paneer, finely crumbled
- 2 tbsp finely chopped coriander
- ½ tsp ground cumin
- ½ tsp salt, divided between dough and filling
- 1 small green chilli, finely chopped, optional
- 2 tbsp ghee or oil for cooking
Method 👩🍳
- 1Mix atta with half the salt. Add water gradually, knead into a soft dough and cover for 15 minutes.
- 2Crumble paneer finely. Mix with coriander, cumin, the remaining salt and optional chilli; drain excess moisture before filling.
- 3Divide both dough and filling into four portions. Roll a dough portion into a small disc and place filling in its centre.
- 4Bring the edges together and pinch firmly to seal. Flatten gently, dust lightly and roll from the centre outward into an even paratha.
- 5Heat a tawa over medium heat. Cook one side until small bubbles appear, flip, then brush with a little ghee or oil.
- 6Turn again and cook both sides until brown spots appear and no raw dough remains. Repeat with the remaining portions and serve hot.
Helpful tips 💡
- Avoid wet herbs and large paneer chunks, which can tear the dough.
- Keep the rolled paratha even in thickness so its edges and centre cook together.
Make ahead & storage
Refrigerate prepared dough and filling separately in covered containers if making ahead. Assemble near cooking time; refrigerate cooked leftovers promptly.
Keep dairy and cooked food refrigerated at 4°C or below. Refrigerate within two hours, or one hour in temperatures above 32°C. Food storage guidance.
Common questions
Why does paneer filling leak out?
The filling may be too wet or chunky, or the dough seal too thin. Crumble paneer finely, close the edges well and roll with light pressure.
Can I serve paneer paratha during sargi?
Yes, if it suits your chosen menu and family practice. Serve a portion you are comfortable eating, with any accompaniments you prefer.