Panneer Parotta
Your Shortcut to Indian Comfort
Who’s got time to roll, stuff, and fry?
We’ve done the work — you bring the appetite.
With Heaven Bakers’ Ready-to-Eat Paneer Parotta, enjoy soft, flaky parottas filled with spiced paneer in minutes.
Just open the pack, warm it up if you like, and savor the homely flavors.
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How to Enjoy the Perfect Panneer Parotta
With Heaven Bakers’ Ready-to-Eat Aloo Parotta, there’s truly nothing to do but enjoy! Soft, crispy, and perfectly spiced — these parottas are ready whenever you are. No cooking, no reheating, no stress!
1.Open the Pack
Tear open the freshness-sealed pack and take out your delicious Panneer Parottas.
2. Plate It
Place the parottas directly on your plate — no heating required!
3. Pair It
Serve with your favorite side — pickle, yogurt, or a spicy chutney!
FAQ
What is included in your paneer parotta pack?
Each pack contains soft, delicious paneer parottas that are ready to eat — no heating, oil, or preparation needed.
Is the paneer parotta gluten-free?
No, traditional paneer parottas are made with wheat flour and contain gluten.
Do I need to reheat the paneer parotta before eating?
No reheating needed, but you can warm it up if you prefer it hot.
How do I store the paneer parotta?
Store in a cool, dry place or refrigerate to maintain freshness.
What is the shelf life of the paneer parotta?
Paneer parottas stay fresh for 1 day at room temperature and up to 3 days when refrigerated.
Can I heat the paneer parotta if I prefer it warm?
Yes! Simply heat in a pan or microwave for a warm, comforting bite.
Can kids and elderly people eat this paneer parotta?
Absolutely! It’s soft, easy to eat, and gentle on the tummy.
What can I eat with the paneer parotta?
Pairs perfectly with chutneys, yoghurt, or your favorite North Indian curry.
Can I use paneer parotta for making other dishes?
Yes! Use it as a wrap, cut into strips for snacks, or stuff with extra fillings.
Is it safe to carry paneer parotta for travel or lunchboxes?
Yes, it’s travel-friendly and a great choice for lunchboxes.
Panneer Parotta's Best Friends
🌿 Green Chutney
🍅 Tomato Shorba
🥬 Saag Paneer
🍶 Homemade Yoghurt
🥒 Cucumber Raita
🌿 Green Chutney
Ingredients:
Fresh coriander – 1 cup
Mint leaves – ½ cup
Green chilli – 1
Ginger – 1 inch
Lemon juice – 1 tbsp
Salt – to taste
Water – as needed
Method:
- Blend: In a blender, add all ingredients. Blend to a smooth chutney.
- Adjust: Adjust salt and lemon juice to taste.
- Serve: Serve fresh with paneer parotta!
🍅 Tomato Shorba
Ingredients:
Tomatoes – 4 large (chopped)
Onion – 1 (chopped)
Ginger – 1 inch piece (chopped)
Garlic – 3 cloves
Cumin seeds – 1 tsp
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Salt – to taste
Fresh coriander – for garnish
Water – 3 cups
Method:
- Sauté: In a pan, heat oil and add cumin seeds. Add chopped onion, garlic, and ginger. Sauté till soft.
- Cook Tomatoes: Add chopped tomatoes, turmeric, chilli powder, and salt. Cook for 5-6 minutes till tomatoes turn soft.
- Blend: Cool and blend to a smooth puree.
- Simmer: Pour puree back into the pan, add water, and simmer for 5-10 minutes.
- Garnish & Serve: Garnish with coriander leaves and serve hot.
🥬 Saag Paneer
Ingredients:
Spinach – 2 cups (blanched and pureed)
Paneer – 1 cup (cubed)
Onion – 1 (chopped)
Tomato – 1 (pureed)
Ginger-garlic paste – 1 tbsp
Green chilli – 1 (chopped)
Garam masala – ½ tsp
Salt – to taste
Oil – 1 tbsp
Method:
- Sauté: Heat oil and sauté onions till golden.
- Add: Add ginger-garlic paste, green chilli, and tomato puree. Cook till oil separates.
- Spinach: Add spinach puree and salt. Cook for 3-4 minutes.
- Paneer: Add paneer cubes and cook for 2 more minutes.
- Finish: Add garam masala, mix well, and serve hot.
🍶 Homemade Yoghurt (Curd)
Ingredients:
Milk – 1 liter (full cream or toned)
Yoghurt starter culture (curd) – 2 tbsp
Method:
- Boil the Milk: Bring the milk to a boil in a pan. Once it starts to boil, turn off the heat and let it cool down slightly. The milk should be warm (around 110°F / 43°C), not hot.
- Add Starter Culture: In a bowl, add 2 tbsp of yoghurt starter culture (store-bought plain curd or leftover homemade yoghurt).
- Mix & Set: Pour the warm milk into the bowl with the starter culture. Mix well to combine thoroughly.
- Incubate: Cover the bowl and let it sit undisturbed in a warm place for 6-8 hours or overnight. Avoid moving it while the yoghurt sets.
- Refrigerate & Use: Once set, refrigerate the yoghurt to firm it up. Serve chilled or at room temperature.
🥒 Cucumber Raita
Ingredients:
Curd – 1 cup (whisked)
Cucumber – 1 (grated)
Green chili – 1 (chopped)
Cumin powder – ¼ tsp
Salt – to taste
Coriander leaves – chopped
Method:
- Mix curd, grated cucumber, green chili, cumin powder, and salt.
- Garnish with coriander leaves.
- Chill and serve with hot aloo parottas.
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