Methi Paneer Stuffed Parathas


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Methi paneer paratha is an innovative recipe of stuffing crumbled paneer and chopped methi or fenugreek leaves in parathas. The paneer and methi filled rotis or parathas have been seasoned aptly to suit every palate.

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Preparation Time: 
Cooking Time: 
Makes 4 parathas
Show me for parathas


Ingredients


For The Dough
3/4 cup whole wheat flour (gehun ka atta)
salt to taste

For The 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 chilli paste
1/8 tsp turmeric powder (haldi)
1 tsp oil
salt to taste

Method
For the dough

  1. Combine the wheat flour and salt in a bowl, mix well and knead into a soft dough, using enough water.
  2. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
  3. Divide the dough into 4 equal portions. Keep aside.

For the stuffing

  1. Heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste.
  2. When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and sauté for 2 to 3 minutes.
  3. Add the paneer, mix well and saute for more 2 minutes.
  4. Divide the stuffing into 4 equal portions and keep aside.

How to proceed

  1. Roll out a portion of the dough into a circle of 4” diameter.
  2. Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.
  3. Roll out again into a circle of 6: diameter, using little whole wheat flour.
  4. Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.
  5. Serve hot.
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This recipe was contributed by Hpatel7 on 18 Jun 2011


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