Make it at home
How to make Paneer Paratha at home.
Paneer Paratha takes 50 minutes and serves 4 (4 parathas). This guide gives the ingredients in cups and spoons, the steps in order and the mistakes that most often go wrong.
From the Tapri Chai kitchen · November 2026 · 3 min read
Time
50 minutes
Serves
4 (4 parathas)
Skill
Medium
Method
Griddle
What you need
Quantities serve 4 (4 parathas). Use fresh paneer for the best flavour.
- For the dough: 2 cups whole wheat flour, 1/2 tsp salt, 1 tbsp oil, about 3/4 cup water
- For the filling: 1 cup (200 g) paneer, grated or crumbled
- 1 green chilli, finely chopped, 2 tbsp chopped coriander
- 1/2 tsp cumin powder, 1/2 tsp chilli powder, 1/2 tsp garam masala, salt
- Extra flour for dusting
- Butter or ghee for cooking
- Yogurt and pickle, to serve
Step by step
The filling should be dry. If the paneer is wet, squeeze it in a clean cloth first.
Prepare the dough
Work the flour, salt and oil with the water until the dough feels like a soft earlobe. Leave it under a damp cloth while you do the filling.
Drain the paneer
Wrap the grated paneer in a clean cloth and press out any whey. Dry paneer is the secret to a paratha that does not leak.
Season the paneer
Mix in the chilli, coriander, cumin, chilli powder, garam masala and salt. Press a pinch between your fingers, and add more salt if it tastes flat.
Wrap and seal
Split the dough into 4 portions. Cup one in your palm, spoon in the paneer, and pull the edges up and over like a purse, twisting off the top.
Roll it flat
Press the twisted side down and roll with light strokes from the centre outwards, turning as you go, until the circle is about 18 cm across.
Griddle and butter
Lay it on a hot griddle. When bubbles appear, flip and smear butter across the top. Flip again and press with a spatula until both sides are speckled gold.
01
Tips for a better result
The filling and the heat are what you control.
- Grate firm paneer on the coarse side of a box grater for an even, fluffy filling.
- About two heaped tablespoons of paneer per paratha is plenty. More makes it hard to seal.
- Keep the heat at medium. Paneer should warm through without drying out.
02
Mistakes to avoid
Common mistakes:
- Skipping the draining step, so whey seeps into the dough and tears it.
- Pressing hard on the rolling pin near the edges, where the dough is thinnest.
- Cooking on a very hot pan, which scorches the surface while the cheese stays cold.
03
Shopping for it in Canada
Most things are available.
- Paneer: sold at Indian grocers and in many supermarkets. Firm paneer works best.
- Whole wheat flour: atta from Indian grocers, or regular whole wheat flour.
- Ghee: from Indian grocers and supermarkets.
- Green chilli: from the produce aisle.
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Or let us make it
A good paratha takes practice in rolling and cooking, and each one is made individually. Paneer Paratha is $11.99 CAD on our menu, at 200 Kennevale Dr Unit 104, Barrhaven, Ottawa, Tuesday to Sunday, 11am to 11pm, closed Mondays.
Questions, answered.
How long does Paneer Paratha take to make?
About 50 minutes from start to finish for 4 (4 parathas).
Can I make Paneer Paratha ahead of time?
The filling can be prepared a day ahead. Cooked parathas can be frozen and reheated on a griddle.
Can I use cottage cheese instead of paneer?
You can use well-drained crumbled cottage cheese or ricotta, but paneer is firmer and works better. Squeeze out any liquid first.
What do I serve with Paneer Paratha?
Yogurt, pickle, butter and a cup of chai.
Where can I order Paneer Paratha in Ottawa?
Tapri Chai in Barrhaven serves it. Paneer Paratha is $11.99 CAD on our menu. Tapri Chai is also listed on DoorDash and SkipTheDishes for delivery in Barrhaven and nearby parts of south Ottawa, so check which app serves your address.
At Tapri Chai
Taste it for yourself.
Our kitchen in Barrhaven is 100% vegetarian. 200 Kennevale Dr Unit 104, Ottawa. Tuesday to Sunday, 11am to 11pm. Closed Mondays.