Methi Paneer Paratha

 

Methi Paneer Paratha is a flavorful and nutritious Indian flatbread that skillfully combines fresh fenugreek leaves (methi) with paneer, a protein-rich variety of Indian cottage cheese. Each paratha is filled with a prepared mixture of grated paneer, finely chopped methi, and an array of aromatic spices, resulting in a dish that is both savoury and satisfying. The paratha boasts a soft interior with a slightly crisp exterior, enhancing its overall appeal. This versatile dish is suitable for consumption at any time of the day, making it an excellent option for breakfast, lunch, or dinner. Methi Paneer Paratha is ideally complemented by accompaniments such as yoghurt, pickles, or a generous dollop of butter, which enhance its rich flavours. This dish not only provides a delightful culinary experience but also offers a healthy and nourishing meal option for individuals seeking balanced dietary choices.

 

                                                                    

                                                                      

 

 Meal type: Lunch

 Method: Tawa cooking

Cuisine: North Indian 

Yields: 6 Parathas

 

Ingredients: 6 Parathas

 

For the Dough:

 

Whole wheat flour 2 cups

 

Salt 1/4 teaspoon

 

Oil or ghee1 tablespoon

 

Water (as needed to knead)

 

For the Filling:

 

Paneer 1 cup grated

 

Methi leaves (fresh fenugreek leaves) 1 cup finely chopped 

 

Green chillies 2 finely chopped (adjust to taste)

 

Cumin pdr 1 /2 teaspoon

 

Coriander powder 1/2 teaspoon

 

Garam masala 1/2 teaspoon

 

Red chilli powder 1/4 teaspoon

 

Turmeric powder 1/4 teaspoon

 

Salt to taste

 

Ginger-garlic paste (optional)1 teaspoon

 

Kasuri Methi 1 teaspoon

 

For Cooking:

 

Ghee or butter, for frying the parathas

 

Method

Prepare the Dough

In a mixing bowl, combine the wheat flour, salt, and oil or ghee. Gradually add water and knead the mixture into a soft, smooth dough. Cover the dough and set it aside for 20–30 minutes. 

 

Prepare the Filling

 

In another mixing bowl, combine grated paneer, finely chopped methi (fenugreek), green chillies, onion (if using), and spices (cumin seeds, coriander powder, garam masala, chilli powder, turmeric, and salt). Mix well to create the filling. 

 

Rolling the Parathas:

 

Divide the dough into 6 equal portions and roll each into a ball. Take one ball and roll it out into a small circle, about 4–5 inches in diameter. Place a generous spoonful of the paneer-methi filling in the centre. Bring the edges of the dough together to seal the filling, forming a pouch. Gently flatten the pouch and roll it out into a paratha, approximately 6–7 inches in diameter, being careful not to tear it. Heat a tawa or skillet over medium heat. Once hot, place the rolled paratha on the tawa and cook for 1–2 minutes, until bubbles appear on the surface. Flip the paratha and spread ghee or butter on the cooked side. Cook for another 1–2 minutes. Flip it again, spread ghee on the other side, and cook until it is golden brown and crisp. Repeat this process for the remaining dough and filling.

 

Serving Suggestions: 

 

Serve the parathas hot with yoghurt (curd), pickles, or mint chutney. For extra flavour, add a dollop of butter on top to enhance the buttery taste. 

 

Tips: To make the parathas healthier, consider using multi-grain flour for the dough. Adjust the spice levels in the filling according to your taste preferences. Always use fresh methi and paneer for the best flavour. Enjoy the wholesome goodness of Methi Paneer Paratha!

 

 

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Nutritional Value of Methi Paneer Paratha (Per Serving, 1 Paratha - Approximate Values):

 

Calories: 200–250 kcal (varies depending on the size and use of ghee/oil)

 

Carbohydrates: 30–35 g

 

Protein: 7–9 g (paneer is a good protein source)

 

Fats: 7–10 g (varies with ghee or oil used for cooking)

 

 

Includes healthy fats from paneer and optional ghee.

 

Calcium: 150–200 mg (from paneer and methi leaves)

 

Iron: 1.5–2 mg (from methi leaves and whole wheat flour)

 

Fibre: 3–5 g (from whole wheat flour and methi leaves)

 

Vitamin A: 150–200 mcg (from methi leaves)

 

Vitamin C: 10–15 mg (from methi leaves)

 

Magnesium: 30–40 mg

 

Potassium: 150–200 mg

 

Folate: 20–25 mcg