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aerial shot of paneer paratha with a dollop of butter stacked on a steel platter
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5 from 1 vote

Spring Onion Paneer Paratha Recipe

This paneer paratha is packed with the freshness of spring onion. Learn how to make stuffed paneer and spring onion paratha in a few simple steps.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: Indian
Servings: 6
Calories: 272kcal
Author: Hina Gujral



Ingredients For Dough:

  • 2 Cup whole wheat flour (gehun atta)
  • ½ Cup water
  • 1 teaspoon ghee or flavorless refined oil

Ingredients For Paneer Stuffing:

  • 1 Cup crumbled or grated paneer (cottage cheese)
  • ½ cup finely chopped spring onion greens
  • ½ Cup finely chopped onion
  • Salt to taste
  • 1 teaspoon carom seeds (ajwain/omam)
  • 1 teaspoon roasted cumin powder (jeera powder)
  • ½ teaspoon red chili powder
  • ½ teaspoon Chaat Masala
  • ¼ Cup cooking oil or ghee


Make Dough:

  • To a large, wide bowl or stand mixer bowl, add atta (whole wheat flour). Start adding ¼ cup water at a time to bring the flour together.
  • Once the dough comes together and starts binding, knead it for 5 – 6 minutes to make it soft and pliable. You might need ¼ cup – ½ cup water depending upon the quantity of flour.
  • Transfer the dough to a container, apply a teaspoon of ghee or flavorless oil. Cover with a clean muslin cloth and let it rest while you prepare the filling.

Prepare Spring Onion & Paneer Stuffing:

  • To make the filling, crumble or grate the paneer (cottage cheese) in a mixing bowl. Add the remaining ingredients. Mix all the ingredients. Taste and if required more salt or seasoning according to your taste preference. The filling is now ready.

Prepare Paratha:

  • To prepare the paratha, heat a Indian roti tawa or cast iron pan over medium flame.
  • To shape paratha, divide the dough into 6 equal-sized balls. Roll each ball between your hands to make it smooth. Keep the balls covered else dough will dry out.
  • Take one of the dough balls and press it with the pressure of your palm and fingers. Dust the ball with wheat flour so that it’s not sticky. Using a rolling pin, roll it into a circle of 5 to 6-inch diameter.
  • Add a tablespoon or two of stuffing in the center of the rolled out dough. Do not overstuff the paratha. Seal the filling by bringing together the edges of the paratha. Then press the dough down with your hands and make it a little smooth.
  • Dust the dough with wheat flour and roll once again into a circle of 7 to 8-inch diameter. Apply even pressure while rolling the paratha so that it has even thickness. Similarly, prepare all the paneer paratha.
  • Gently place the rolled paratha onto the heated tawa. Cook the paratha on each side till brown charred marks start appearing on the surface.
  • Apply a teaspoon of flavorless refined oil or ghee on each side to make the outer dough layer crisp and fully cooked.
  • Press with a spatula and cook the paratha until it becomes crisp and golden. Cook all the paratha similarly.
  • Serve Spring Onion Paneer Paratha with curd, butter, and pickle.


  • The dough is the same as the one used for making chapati or roti – soft, pliable, and non-sticky.
  • You can use a stand mixer with paddle or hook attachment, or a food processor to bind the dough.
  • You can make the dough a day in advance or the night before. Store it in the refrigerator in an airtight container. Bring out and rest it at room temperature for 5 – 10 minutes before making the paratha.
  • Use the freshest available cottage cheese (paneer) or make from scratch at home. make sure cottage cheese it not wet or full of water while making the stuffing. 
  • Usually, the paneer filling oozes out from the outer layer of the paratha if you stuff too much of it. 1 – 2 tablespoons is enough. Make sure the paneer stuffing is not moist or wet. It should be completely dry.
  • Do not apply too much pressure while rolling out the paratha.
  • Cooked paneer paratha remains fresh at room temperature for 3 - 4 hours. You can easily reheat them in a microwave or pan.


Calories: 272kcal | Carbohydrates: 32g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 134mg | Potassium: 230mg | Fiber: 5g | Sugar: 2g | Vitamin A: 182IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg