Recipe Submitted by : Arabic Bites

Ingredients :

1 cup whole wheat flour (atta)
½ cup all purpose flour (plain flour, maida)
1 tablespoon oil
1/2 teaspoon salt
Approx. ¾ cup water

1-1/2 cup shredded paneer approx. 6oz.
2 tablespoons yogurt firm (curd, dahi)
1/2 teaspoon salt adjust to taste
1/2 teaspoon cumin seeds (jeera)
1 tablespoon shredded ginger
1/4 teaspoon red chili flakes adjust to taste
2 tablespoons minced cilantro (hara Dhania)

Also Need
¼ cup whole-wheat flour for rolling
Approx. 3 tablespoons oil

Method :


  • In a bowl, mix whole-wheat, all purpose flour, salt and oil. Add water to make soft dough (adjust the water as needed).
  • Knead the dough on a lightly greased surface. The dough should be very smooth and soft.
  • Set the dough aside and cover. Let the dough rest for at least ten minutes.


  • Mix all the ingredients for filling together, mix it well (don’t knead the filling).

Making Paratha

  • Divide the dough and the paneer mix into 6 equal parts.
  • Roll the dough into 3-inch diameter circles. Place the paneer balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
  • Heat the skillet on medium high. An iron skillet works best. To check if the skillet is hot enough. Sprinkle few drops of water on the skillet, water should sizzle. Skillet should not be smoking.
  • Before rolling the paratha roll the filled ball in dry whole-wheat flour.
  • Lightly press the ball and keep sealed side up. Roll the ball light handed in to 6-7 inch circle. Whenever the dough sticks to the rolling pin or rolling surface,lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
  • Place the paratha over the skillet. About half a minute you will see the paratha changing in color lightly and puff different places.
  • Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.
  • Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
  • For best taste serve parathas hot as they get soft as they cool.
  • Parathas can be kept outside for a day. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminium foil) for a month. Re-heat on a skillet or toaster oven.


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