Paneer and Methi Paratha Recipe | Yummyfoodrecipes.in By, 2017-11-27 Paneer and Methi Paratha Recipe | Yummyfoodrecipes.in Discover the taste of Paneer and Methi Paratha Recipe. This paratha is a complete meal in itself and it makes a great lunch box for kids and also a perfect breakfast dish. Prep Time: 10min Cook time: 20min Ingredients: For The Dough 3/4 cupwhole wheat flour (gehun ka atta),saltto taste, For The Methi Paneer Stuffing 1/2 cupfinely chopped fenugreek (methi) leaves,1/2 cupgrated low-fat paneer (cottage cheese),1/2 tspcumin seeds (jeera),1/2 tspginger-green chili paste,1/8 tspturmeric powder (haldi),1 tspoil,saltto taste, Instructions: For the dough In a bowl add wheat flour and salt and knead into a soft dough, using enough water and knead it well. 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 paneer stuffing Heat the oil in a non-stick pan and add cumin seeds and ginger-green chili paste and when the seeds crackle, add fenugreek leaves, turmeric powder, and salt and fry for 2 to 3 minutes. Add the grated paneer and mix it well and switch off the flame and divide the stuffing into equal portions and keep it aside. How to proceed Roll out one portion of the dough into a circle of 75 mm. (3”) diameter and place one portion of the methi paneer stuffing in the center of the circle. Bring together all the sides in the center and seal tightly. Roll out again into a circle of 100 mm. (4”) diameter by using flour and cook on a non-stick tawa (griddle) until both sides are golden brown. Serve hot with tomato 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 mcg Vitamin C 3.6 mg Calcium 192.3 mg Iron 1.1 mg Folic Acid 7.2 mcg Fibre 0.7 gm Meghna Nath

Paneer and Methi Paratha Recipe

Paneer and Methi Paratha Recipe

Paneer and Methi paratha is prepared with wheat flour dough and stuffed with spicy methi- paneer filling. This paratha is a complete meal in itself and it makes a great lunch box for kids and also a perfect breakfast dish.

Ingredients

For The Dough

  • 3/4 cupwhole wheat flour (gehun ka atta)
  • saltto taste
  • For The Methi Paneer Stuffing

    • 1/2 cupfinely chopped fenugreek (methi) leaves
    • 1/2 cupgrated low-fat paneer (cottage cheese)
    • 1/2 tspcumin seeds (jeera)
    • 1/2 tspginger-green chili paste
    • 1/8 tspturmeric powder (haldi)
    • 1 tspoil
    • saltto taste

Directions

For the dough

  • In a bowl add wheat flour and salt and knead into a soft dough, using enough water and knead it well.
  • 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 paneer stuffing

  • Heat the oil in a non-stick pan and add cumin seeds and ginger-green chili paste and when the seeds crackle, add fenugreek leaves, turmeric powder, and salt and fry for 2 to 3 minutes.
  • Add the grated paneer and mix it well and switch off the flame and divide the stuffing into equal portions and keep it aside.

How to proceed

  • Roll out one portion of the dough into a circle of 75 mm. (3”) diameter and place one portion of the methi paneer stuffing in the center of the circle.
  • Bring together all the sides in the center and seal tightly.
  • Roll out again into a circle of 100 mm. (4”) diameter by using flour and cook on a non-stick tawa (griddle) until both sides are golden brown.
  • Serve hot with tomato 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 mcg
  • Vitamin C 3.6 mg
  • Calcium 192.3 mg
  • Iron 1.1 mg
  • Folic Acid 7.2 mcg
  • Fibre 0.7 gm

Meghna Nath

This Recipe Rate :
(0) Reviews

Reviews

Sign up for our Recipe of the Day newsletter