Pan-Fried Paneer Paratha with Spiced Potato Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Whole wheat flatbreads stuffed with a seasoned mashed potato filling, pan-fried until golden and served hot for a comforting North Indian meal. This indian-inspired indian (vegetarian) ready in about 50 minutes pairs whole wheat flour, about 3/4 cup water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups whole wheat flour
• about 3/4 cup water
• 1/2 tsp salt
• 3 medium, peeled and mashed boiled potatoes
• 100 g, crumbled paneer
• 1, finely chopped green chili
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 2 tbsp, chopped fresh cilantro
• 4 tbsp, divided vegetable oil
• 2 tbsp, for frying butter

Instructions

1. Step 1: In a large bowl, combine 2 cups whole wheat flour and 1/2 tsp salt. Gradually add about 3/4 cup water to form a smooth, soft dough. Cover and let rest for 20 minutes.
2. Step 2: In another bowl, mix 3 medium boiled and mashed potatoes with 100 g crumbled paneer, 1 finely chopped green chili, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp garam masala, and 2 tbsp chopped fresh cilantro until well combined.
3. Step 3: Divide the dough into 8 equal portions and roll each into a 6-inch circle on a lightly floured surface.
4. Step 4: Place about 2 tbsp of the potato-paneer filling in the center of one dough circle. Fold edges over the filling and pinch to seal. Gently roll the stuffed dough into a 7-inch flatbread, being careful not to tear.
5. Step 5: Heat a heavy skillet over medium heat and add 1/2 tbsp vegetable oil.
6. Step 6: Cook each paratha for 2 minutes on one side until light brown spots appear, then flip and cook the other side for 2 minutes.
7. Step 7: Add 1/2 tbsp butter and cook each side for an additional 1 minute, pressing lightly with a spatula, until golden and slightly crisp.
8. Step 8: Repeat for all parathas, adding more oil and butter as needed. Serve hot with yogurt or pickles.