Paneer and Methi Paratha is healthy, easy, and delicious paratha that you can easily prepare at your home for your family members. It is a wholesome breakfast dish and also a healthy and it is a prefect dish for your kid’s. It can be accompanied with any side dish. Let’s follow this tasty paratha recipe.
For The Dough
- 3/4 cup whole wheat flour (gehun ka atta)
- Salt to taste
For The Methi and Paneer Stuffing
- 1/2 cup finely chopped fenugreek (methi) leaves
- 1/2 cup grated low-fat paneer (cottage cheese)
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp ginger-green chili paste
- 1/8 tsp turmeric powder (haldi)
- 1 tsp oil
- Salt to taste
For the dough
1. In a bowl add wheat flour and salt and knead into a soft dough by using enough water and knead it nicely.
2. Cover the dough with a wet muslin cloth and keep it aside for 10 minutes and after 10 min, divide the dough into equal portions and keep it aside.
For the methi and paneer stuffing
3. Heat the oil in a non-stick pan and add the cumin seeds and ginger-green chili paste.
4. When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and fry for 2 to 3 minutes.
5. Add the paneer and mix it well and divide the stuffing into equal portions and keep it aside.
How to proceed
6. Roll out one portion of the dough into a circle of 75 mm. (3”) diameter and place a portion of the methi paneer stuffing in the center of the circle.
7. Bring together all the sides in the center and seal it tightly.
8. Roll out again into a circle of 100 mm. (4”) diameter and dust a little flour to roll the paratha.
9. Cook the paratha on a non-stick tawa (griddle) until both sides are golden brown in color.
10. Transfer it to a serving plate and serve it with mixed vegetable pickle.
Nutrient values per paratha
Energy: 122 k cal
Protein: 6.6 gm
Carbohydrate: 20.0 gm
Fat: 1.7 gm
Vitamin A: 380.3 mg
Vitamin C: 3.6 mg
Calcium: 192.3 mg
Iron: 1.1 mg
Folic Acid: 7.2 mg
Fiber: 0.7 gm
By Meghna Nath