Paneer and Methi Paratha Recipe

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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.

• 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