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  • For the dough:
  • 250 g flour
  • 4 T oil
  • ¼ cup boiling water
  • a pinch of salt
  • For the filling:
  • 1 potato, boiled and mashed
  • 125 g paneer
  • 1 T minced garlic
  • 1 fresh chilli, chopped
  • 1 t ground cumin
  • 1 t ground coriander
  • ½ t red chilli flakes
  • 1 t salt
  • ½ t black pepper
  • lemon juice, to taste
  • a handful fresh coriander, chopped, plus more to garnish
  • 1-2 spring onions, chopped
  • For frying:
  • 2 T butter, for frying

1. Combine the ingredients for the dough and knead until smooth. Cover the dough while you make the filling.

2. To make the filling, combine all the ingredients well. Divide the dough into 6 even portions and flatten each into a small circle. Spoon 1–2 T filling into the middle of each circle, then fold over the dough and pinch closed.

3. Press the parcel flat with your hands and then use a rolling pin to roll into an oval-sozed paratha. Don’t worry if you see any filling peeking through.

4. Heat the butter in a non-stick pan and fry the rolled parathas, one at a time. Fry on both sides for 3-4 minutes or until golden and crispy. Serve with your curry of choice.

Cook's note: You can make paneer yourself. Try this easy recipe.

Looking for a curry to serve alongside? Check out our curry recipe collection.

Videography: Romy Wilson and Katharine Pope
Photograph: Shavan Rahim

@wwtaste Replying to @Sarah These parathas are stuffed with paneer and potato and they’re the BEST thing to eat with curry! Get @Fatima Saib’s recipe at the link in bio or search “paratha” on #paratha #heritageday #heritagemonth ♬ Piano sleep LoFi slow midnight(808930) - Gloveity

Fatima Saib

Recipe by: Fatima Saib

TASTE’s commercial content editor is a recipe developer and writer with an immense love for Indian food. A self-taught cook, she was drawn into the world of food during her post-graduate studies in English literature, when she started selling cinnamon rolls out of her kitchen.

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