A Yummy Paneer Paratha with a Twist (Hint: Has Papad)

Paneer Paratha with a Twist
Paneer Paratha with a Twist

I learnt this recipe from Asha, the girl who helps me with cooking at home. 🙂 Asha helps in 3 other households with cooking and often shares recipes for innovative dishes she learns. Inhabitants of one other home she works at seem to be as much of foodies as we are and this recipe comes from that home.

This recipe uses a lot of ingredients (I could not believe that we added fresh roasted papad) and I was not sure how it would taste. Asha, however, cajoled me into trying it once and boy am I not glad that she did!

This version of paneer paratha is absolutely delicious; minty and spicy and surprisingly, not heavy on the stomach at all.

Serves: 4

Time: 45 Minutes

Ingredients for the Filling

  1. Paneer – 200 gms
  2. Cabbage – 100 gms
  3. Capsicum – 1 Small
  4. Cucumber – 1 Small
  5. Fresh Mint Leaves – A Handful
  6. Fresh Coriander Leaves – A Handful
  7. Green Chillies – 3 or 4
  8. Ginger – 1″
  9. Frankie Masala – 1 tsp (Alternative, Garam Masala)
  10. Amchur – 1 tsp
  11. Udad Papad – 3 Large
  12. Salt to Taste

Ingredients for the Paratha

  1. Wheat Flour – 2 Cups
  2. Salt – 1/2 tsp
  3. Water –  As required
  4. Oil – 1 tsp

Other Ingredients

  • Ghee or Oil for the cooking parathas
  • Wheat Flour for rolling the parathas

Method to Make the Filling

  1. Peel and chop the cucumber into very fine pieces. Do not grate the cucumber because that will make the filling watery.
  2. Chop the cabbage and capsicum into really fine pieces.
  3. Break up the paneer into crumbs.
  4. Chop the mint and coriander into fine pieces.
  5. Grind the green chillies and ginger into a coarse paste.
  6. Mix the cabbage, cucumber, capsicum, paneer, ginger-chilli paste, amchur, frankie masala, mint, coriander, and salt.
  7. Just before making the parathas,roasttheudadpapad.
    1. Roast the udad papad.
    2. Crush the roasted the udad papad into fine pieces.
    3. Add to the paratha.

Method to Make Paratha Dough

  1. Add salt to the wheat flour.
  2. Add a little water at a time and knead into a firm dough.
  3. When the dough is ready, add the oil and knead for 1-2 minutes.
  4. Cover with a damp cotton cloth and set aside for 10 minutes.

Method to Make the Paratha

  1. Divide the dough into 8 equal portions.
  2. Divide the filling into 8 equal portions.
  3. Roll each portion of the dough into a ball.
  4. Using a dusted surface, roll the dough into a 4″ circle.
  5. Place one portion of filling in the centre of the circle.
  6. Fold the dough over the filling and roll into a ball.
  7. Using a dusted surface, roll the dough ball into a 6″ circle.
  8. Set aside the paratha on a plate.
  9. Repeat steps 4 to 8 to make the other parathas.

Method to Cook the Parathas

  1. Heat a tava or a girdle.
  2. Add about 1/4 tsp of oil or ghee and spread evenly.
  3. Place one paratha on the tava.
  4. Cook over medium heat for 2-3 minutes till the side touching the tava starts to develop brown spots.
  5. Flip the paratha over.
  6. Drizzle a few drops of oil or ghee along the edges.
  7. Cook over medium heat for 2-3 minutes till the side touching the tava starts to develop brown spots.
  8. Repeat steps 3 to 7 for cook the other parathas.
  9. Serve hot with some chilled yogurt.


  • Don’t be intimidated by the length of the recipe. The result is absolutely worth it.
  • Use ghee while cooking the parathas. It adds another level of oomph to the paratha. 🙂
  • Don’t add the papads till just before you are ready to cook the parathas. Otherwise, the papad bits become soggy.


  1. Pingback: A Roundup of Vegetarian (and Some Vegan) Recipes for Iftar at Ramzan or Ramadan | ãhãram
  2. this recipe sounds very interesting and I will certainly give it a try. I am assuming that you add the cooked papad pieces to the paratha filling and then roll out the parathas like you would make stuffed parathas?

  3. This is a very interesting recipe and papad is stealing the show! :). Whenever you post something new like this I want to try it! This shows that blog ideas come from every unexpected place. Keep listening!

  4. Thank you for bringing this paratha recipe to Fiesta Friday. For those of us who have our tried and true paratha recipes as well as those who are new to this delicious bread it is inviting indeed with all those flavours and the addition of crisp bits of papad. I can see the guests are already commenting on the originality of this recipe in true Fiesta Friday style.

  5. This looks absolutely delicious, Aruna. The mint and coriander in the filling itself would lend it a delightful flavor. And then the papad pieces – that’s definitely interesting. Will have to surely give this a try soon! thanks for bringing this to Fiesta Friday where the partying never ends! 🙂

  6. Hi Aruna I am one of the co-hosts for Fiesta Friday this week – you are so welcome with your thali full (you have brought enough haven’t you?!) of these parathas! I have to say that this is such an interesting recipe. Not only because of the addition of crispy, crunchy papad but the other filling ingredients also seem unusual, like the cucumber for instance. I have yet to make paratha – I am so intimidated by my memories of what my Motima would produce but I feel like I really need to get over that!! Once I master the basics, I will be round to try your recipe – it is so intriguing. And how lovely that the lady who helps you with the food has so many foodie clients and that you all influence each other because of her – I just love that! Happy Fiesta Friday!

  7. I am never intimidated by the length of a recipe…I love a challenge! Thanks so much for sharing at Fiesta Friday! 🙂

  8. I definitely never tried it this way… Although I love paneer parathas 🙂 Co-incidence.. I posted how to make paneer n u posted how to use it 🙂

I would love to hear your thoughts and suggestions. Do leave me a comment.