Low- Fat Paneer Paratha
by Tarla Dalal
Added to 321 cookbooks
This recipe has been viewed 26386 times
Paneer Parathas are normally associated with mix of refined flour (maida) and whole wheat flour, but here's one healthy version made with only whole wheat flour.
Low-fat paneer has been used which provides very negligible amount of fat and also enriches these parathas with protein and calcium.
Serve them hot off the tava along with the Carrot Methi Subzi. You can also use a sautéed onion filling instead of the paneer to make onion parathas.
- Combine all the ingredients and knead into a soft, smooth dough using enough water.
- Divide the dough into 5 equal portions. Keep aside.
- Divide the stuffing into 5 equal portions. Keep aside.
- Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.
- Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 125 mm. (5") in diameter, using whole wheat flour for rolling.
- Cook on a hot tava (griddle), using a 1/4 tsp of oil, till both sides are golden brown in colour.
- Repeat with the remaining dough and stuffing to make 4 more parathas.
- Serve hot.
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
Nutrient values per paratha
|Amount|| 35 gm|
|Energy|| 136 kcal|
|Protein|| 7.5 gm|
|Carbohydrates|| 22.0 gm|
|Fat|| 2.0 gm|
|Vitamin A|| 481.8 mcg|
|Calcium|| 216.2 mg|
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