Shahi Paneer Veg Paratha

Ever craved a paratha that’s more than just a vehicle for curry—a paratha that steals the show? 

Meet the Street-Style Shahi Paneer Veg Paratha, where spiced potato-carrot-pea mash meets crunchy sev and soft paneer, all wrapped in a buttery, golden wheat fold. It’s the kind of indulgent flatbread that’s perfect for brunch, lunchboxes, or whenever you need a meal that feels like a celebration.

From Humble Chapati to Shahi Paratha

Parathas have long been the heart of Indian home cooking—simple, filling, and endlessly customizable. 

The “Shahi” (royal) moniker usually denotes richer ingredients like nuts or cream. Here, we riff on that luxury by layering a multi-textured filling—soft veggies, crunchy sev, and paneer—before sealing it all into a flaky, butter-kissed paratha worthy of a street-food stall.

Why You’ll Love This Shahi Veg Paratha

• Layered textures: Creamy mashed veggies, crunchy sev, and tender paneer.
  
• Complex flavors: Warm spices meet fresh ginger-garlic and green chili.
  
• All-in-one meal: Protein, carbs, and veggies in every bite.
  
• Great for meal prep: Make the filling ahead and assemble on demand.
  

Ingredient Breakdown

• Wheat Flour & Ajwain: The dough’s base—ajwain adds a subtle, digestive-friendly lift.
  
• Potato, Carrot & Peas: Mashed together for a colorful, hearty filling.
  
• Ginger-Garlic Paste & Green Chili: Build savory heat and bright aromatics.
  
• Turmeric, Chili, Garam Masala & Cumin Powder: Earthy warmth, color, and balanced spice.
  
• Sev: Crunchy chickpea noodles that add fun texture.
  
• Paneer: Soft, milky cubes that contrast the sev’s crispness.
  
• Chaat Masala & Salt: Adds tangy bite and essential seasoning.
  
• Butter: Bastes the paratha for a flaky, golden finish.
  
• Coriander Leaves: Fresh herbal lift when you serve.
  

🌿 Vegan Swap: Replace paneer with tofu cubes and butter with vegan butter—you’ll still get all the textures and rich flavors.

How It All Comes Together

1. Prep the Dough: Mix wheat flour, ajwain, and salt. Gradually add water and knead into a soft dough. Cover and let it rest for 30 minutes.
   
2. Cook & Spice the Veggies: Pressure-cook potatoes, carrots, and peas with salt. Mash them, then stir in ginger-garlic paste, chopped chili, turmeric, chili powder, garam masala, cumin powder, and coriander leaves.
   
3. Assemble the Paratha: Divide dough into equal balls. Roll each ball into a thick disc, pile on the veggie mash, sprinkle sev, grate paneer, and dust chaat masala. Pull the edges inward to seal, then gently flatten and roll out into a 6–7″ paratha.
   
4. Cook & Butter: Heat a tawa, cook the paratha on both sides until golden brown spots appear, generously brushing with butter after each flip. Finish with a dollop of butter and sprinkle of coriander leaves on top.
   

💡 Pro Tip: Dust your work surface lightly and roll gently to avoid bursting the filling.

What Goes Along

This shahi veg paratha is a complete meal on its own, but if you want to round it out:

• Onion-Cucumber Raita: Cooling yogurt side for contrast.
  
• Mango or Lime Pickle: Sharp tang to cut through the richness.
  
• Dal Makhani: The creamy, buttery lentil gravy contrasts beautifully with the spiced vegetable filling.
  
• Chole Masala: A tangy chickpea curry gives you another textural punch and deep, savory notes.
  
• Paneer Butter Masala: Rich, tomato-cream sauce complements the paratha’s spices without overwhelming them.
  

How to Serve

Stack them hot, straight off the tawa. Serve on a platter with a little extra butter on top and garnished with fresh coriander. Encourage your guests to tear and share—this paratha is made for community and fun!

Packing & Storage Tips

• Make-Ahead Filling: Store the spiced veggie mash in the fridge for up to 3 days; assemble parathas when ready.
  
• Reheat: Warm on a hot tawa or skillet, adding a little butter to revive crispiness.
  
• Lunchbox-Friendly: Wrap each paratha in foil or parchment to retain heat and moisture until lunchtime

Print Recipe

Budget-Friendly

Shahi Paneer Veg Paratha

Author: Hema Subramanian Cooking Method: Sauteing Cuisine: Indian Courses: Lunch Recipe Keys: H Healthy L Lunch Box T Tasty

Difficulty: Intermediate Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Servings: 5 Calories: 320

Best Season: Suitable throughout the year

Dietary:

H High-Fiber V Vegetarian

Description

Street-Style Shahi Veg Paratha features a spiced mash of potato, carrot, and peas layered with crunchy sev and soft paneer, rolled into a flaky wheat flatbread and basted with butter. Perfect for brunch, lunch, or an on-the-go meal, it pairs beautifully with raita or pickle and is a guaranteed crowd-pleaser

Ingredients

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Scale

1/2x 1x 2x 3x

• 2 cups wheat flour
• ¹⁄₂ tsp ajwain
• 3 potato (boiled and mashed)
• 1 carrot (boiled and mashed)
• green peas (boiled and mashed)
• water (as needed for dough)
• salt (to taste)
• ¹⁄₂ tsp ginger garlic paste
• 1 green chilli (finely chopped)
• ¹⁄₂ tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tsp cumin powder
• chopped coriander leaves (as needed)
• sev (as needed)
• paneer (grated, as needed)
• chaat masala (as needed)
• butter (for cooking and serving)

Instructions

Prep Work

1. Chop vegetables

   Peel and chop potato and carrot into even pieces.

2. Prepare pressure cooker

   Add chopped veggies, peas, water, and salt to a pressure cooker.
   

3. Boil vegetables

   Cook on medium-low flame for about 3 whistles.

4. Transfer the vegetables

   Transfer boiled veggies to a bowl

Method

1. Mix flour and spices

   In a bowl, mix wheat flour, salt, and ajwain.

2. Knead the dough

   Gradually add water and knead the dough for about 10 minutes.

3. Rest the dough

   Cover and let it rest for 30 minutes.
   

4. Season the filling

   Add ginger garlic paste, green chilli, turmeric, chilli powder, garam masala, cumin, coriander and mash them well.

5. Mix the filling

   Mix everything thoroughly and set aside.

6. Divide dough

   Divide the rested dough into equal portions.

7. Roll the dough

   Roll one portion thickly on a floured surface.
   

8. Add stuffing

   Place some vegetable filling in the center, then top with sev, grated paneer, and chaat masala.
   

9. Seal and flatten

   Bring all edges together and seal the paratha. Flatten gently with your fingers.
   

10. Roll again

    Roll out again gently into desired thickness.

11. Cook paratha

    Place on heated tawa. Cook both sides until brown spots appear.

12. Add butter

    Add butter once spots appear, flip, and repeat on the other side.
    

13. Serve hot

    Once cooked, serve hot topped with butter and coriander.
    

Equipment

• Wooden Bowl

  

  Wooden Bowl

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• Roti maker plate and rolling pin

  

  Rolling Plate Roti Maker Rolling Pin

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• Pan

  

  Granite Dosa Tawa

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Nutrition Facts

Servings 5

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 11g17%

Saturated Fat 4.5g23%

Cholesterol 15mg5%

Sodium 410mg18%

Potassium 460mg14%

Total Carbohydrate 44g15%

Dietary Fiber 6g24%

Sugars 3.2g

Protein 9g18%

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Vitamin A 3400 IU

Vitamin C 14 mg

Calcium 170 mg

Iron 3.1 mg

Vitamin K 40 mcg

Vitamin B6 0.3 mg

Folate 80 mcg

Phosphorus 220 mg

Magnesium 55 mg

Zinc 1.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Shahi Veg Paratha, Street-Style, crowd-pleaser, flatbread

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