Craving a sharantha that goes beyond the usual paneer and masala filling? Imagine tearing into a golden, flaky sharantha and finding soft paneer coated in rich, creamy makhni gravy inside.
That is exactly what makes Paneer Makhni Sharantha such a delicious twist on a familiar favourite.
This paneer sharantha brings together the buttery, flaky texture of a stuffed paratha with the comforting flavours of paneer makhni. The filling gets its richness from a smooth tomato-cashew gravy, butter, cream, and mild Indian spices, while the sharantha is cooked on a hot tawa until golden and crisp.
What is paneer makhni sharantha?
Paneer Makhni Sharantha is a creamy paneer-stuffed sharantha made by combining crumbled paneer with a thick tomato-cashew makhni sauce and Indian spices. The prepared filling is tucked inside soft whole wheat dough, rolled gently, and cooked with ghee or butter until the outside turns golden and flaky.
For the best texture, the makhni sauce needs to be thick rather than runny. A thick filling is easier to stuff and roll, and it also helps keep the sharantha crisp while cooking.
Ingredients you’ll need to make paneer makhni sharantha
For the sharantha dough
- 2 cups whole wheat flour
- ½ teaspoon salt
- 1 tablespoon ghee
- Water, as required
For the paneer filling
- 1½ cups grated or crumbled paneer
- 1 medium onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 2 green chillies, finely chopped
- 2 tablespoons fresh coriander, chopped
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala
- ½ teaspoon roasted cumin powder
- Salt, to taste
For the makhni sauce
- 2 medium tomatoes, chopped
- 10 to 12 cashews
- 1 tablespoon butter
- 1 teaspoon ginger-garlic paste
- ½ teaspoon Kashmiri red chilli powder
- ½ teaspoon garam masala
- 1 tablespoon fresh cream
- ½ teaspoon sugar, optional
- Salt, to taste
- Water, as required
For cooking
- Ghee or butter, as required
- Dry flour, for rolling
How to make paneer makhni sharantha?
Step 1: Knead the sharantha dough
Add whole wheat flour and salt to a large bowl. Add ghee and mix it into the flour so it is evenly distributed. Gradually add water and knead until the dough becomes soft and smooth.
The dough should be pliable enough to roll without cracking, but it should not feel sticky. Cover it and let it rest for 15 to 20 minutes while you prepare the filling.
Step 2: Prepare the tomato-cashew makhni sauce
Heat butter in a pan over medium heat. Add ginger-garlic paste and sauté for a few seconds until fragrant.
Add the chopped tomatoes and cashews. Cook until the tomatoes soften completely and the mixture becomes thick. Turn off the heat and let it cool slightly.
Transfer the mixture to a blender and blend until smooth. Return the sauce to the pan and add Kashmiri red chilli powder, garam masala, and salt.
Let it simmer until it becomes thick and creamy. Stir in the fresh cream and add sugar if the tomatoes taste too tangy. Cook for another minute, then set the sauce aside.
Since the sauce will be mixed into the paneer filling, it should be thick enough to hold the filling together rather than spreading out like a curry.
Step 3: Make the paneer makhni filling
Heat a little butter or ghee in a pan. Add the finely chopped onion and cook until it becomes slightly soft. Add ginger-garlic paste and green chillies, then sauté briefly.
Add the grated paneer, red chilli powder, garam masala, roasted cumin powder, and salt. Mix everything well and cook for 2 to 3 minutes.
Now add the prepared makhni sauce and combine it thoroughly with the paneer. Cook on low heat until the mixture becomes thick and cohesive. Finish with fresh coriander and turn off the heat.
Let the filling cool completely before you start stuffing. This is important because a hot or loose filling can make the dough difficult to handle and may cause the sharantha to tear while rolling.
Step 4: Stuff and seal the sharantha
Divide the rested dough into equal portions. Take one portion and roll it into a small circle.
Place a generous amount of the cooled paneer makhni filling in the centre, leaving enough space around the edges. Bring the edges towards the centre and press them together firmly to seal the filling inside.
Gently flatten the stuffed dough and dust it with a little dry flour. Avoid pressing too hard at this stage, as the creamy filling can push through the dough.
Step 5: Roll the stuffed sharantha
Roll the stuffed dough gently into a round sharantha. Use light, even pressure and turn it occasionally while rolling so it cooks evenly later.
The aim is to keep the filling evenly distributed without making the sharantha too thin.
Step 6: Cook until golden and crisp
Heat a tawa over medium heat and place the rolled sharantha on it. Cook until light brown spots begin to appear on the underside, then flip it.
Spread a little ghee or butter over the surface. Flip again and apply ghee or butter to the other side. Cook until both sides develop golden spots and the edges become crisp.
Serve it hot while the outer layers are crisp and the creamy paneer filling is still warm.
How to keep paneer makhni sharantha crisp and the filling creamy?
Cook the makhni sauce down properly before mixing it with the paneer. The finished filling should be moist and creamy, but it should also hold its shape when placed on the dough.
Cooling the filling completely is equally important. A cold, thick filling is much easier to seal and roll than a hot one. Also, avoid overstuffing. A generous filling gives you the best flavour, but too much can make the sharantha difficult to close.
What to serve with paneer makhni sharantha?
A fresh or cooling side can balance the creamy filling nicely. Mint chutney and coriander chutney are classic choices, especially if you enjoy a little extra freshness and spice with each bite.
Plain yoghurt or mint yoghurt also works well because its cool, tangy flavour cuts through the richness of the makhni filling. You can serve the sharantha with sliced onions, cucumber, or a simple fresh salad for a lighter accompaniment. For a more indulgent serving, pair it with a small bowl of thick makhni gravy for dipping.
Conclusion
Paneer Makhni Sharantha takes two comforting favourites and brings them together in one rich, satisfying dish. The creamy tomato-cashew paneer filling gives the sharantha a deliciously indulgent centre, while the ghee-cooked outer layer adds the golden, flaky texture that makes a good sharantha so irresistible.
Serve it hot with mint chutney, yoghurt, or your favourite accompaniment, and enjoy a paneer sharantha that feels richer, creamier, and a little more special than the everyday version.
FAQs
Q: What makes it “makhni” style compared to plain paneer sharantha?
The filling is made with a rich tomato-cashew makhni sauce, butter, cream, and mild spices, rather than just paneer and dry spices. This gives the sharantha a smoother, creamier, and richer filling.
Q: Can the makhni gravy be made ahead and stored?
Yes, the makhni gravy can be prepared ahead and stored in an airtight container in the refrigerator. Let it cool before storing, and use it within a few days. Before making the filling, check that the sauce is still thick and smooth.
Q: Is this a good option for a rich, party-style snack?
Yes, the combination of crisp sharantha and creamy paneer filling makes it a satisfying party-style snack. You can cut the cooked sharantha into smaller pieces and serve it with mint chutney, yoghurt, or extra makhni gravy.
Q: Can low-fat paneer be used without losing the creamy texture?
Yes, low-fat paneer can be used, although regular paneer generally gives a softer and richer texture. Keeping the makhni sauce thick and creamy helps maintain moisture in the filling.
Q: How do you keep the makhni sauce from making the wrap soggy?
Cook the makhni sauce until it becomes thick, avoid adding excess water, and let the finished paneer filling cool completely before stuffing. Also, do not overfill the sharantha, as too much filling can make the dough difficult to cook and keep crisp.
