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methi paneer paratha recipe | healthy paneer methi paratha | Punjabi paneer methi paratha |
Tarla Dalal
07 May, 2021
Table of Content
methi paneer paratha is a nourishing one dish meal. Learn how to make healthy paneer methi paratha.
Punjabi paneer methi paratha is an even more exciting version of paneer paratha made using whole wheat flour, low fat paneer that is perked up with aromatic fenugreek leaves.
To make methi paneer paratha, first make the dough. For that combine the wheat flour and salt and knead into a soft dough, using enough water. Cover the dough with a wet muslin cloth and leave aside for 10 minutes. For stuffing, heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste. When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and sauté for 2 to 3 minutes. Add the paneer and mix well. Divide the dough and stuffing into 4 equal portions. Roll a portion of dough, place a portion of stuffing in the centre, bring all the sides to the centre and seal it. Again roll into a 4" paratha and cook on a medium flame on hot tava till golden brown. Serve hot.
Let’s see why this is a healthy paneer methi paratha? The methi contributes not just flavour but also substantial amounts of vitamin A and calcium to this toothsome dish. Relish these methi paneer parathas. Paneer, on the other hand, is also calcium rich. The combination of these 2 ingredients in this Punjabi breakfast is a true nourishing package.
Further with substantial amount of fibre in healthy paneer methi paratha, it can be enjoyed by diabetic, heart patients and cancer patients for breakfast or lunch.
Tips for methi paneer paratha. 1. Make the dough only with wheat flour and no addition of maida to have a healthy meal. 2. Low fat paneer has been used to cut down on calorie and fat intake. If you do not have any fat restriction, you can opt for regular paneer. 3. Serve it off the tava as there is no ghee or butter used for brushing after cooking.
Enjoy methi paneer paratha recipe | healthy paneer methi paratha | Punjabi paneer methi paratha | punjabi breakfast | with recipe below.
Tags
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
4 parathas
Ingredients
For The Dough
3/4 cup whole wheat flour (gehun ka atta)
salt to taste
For The Methi Paneer Stuffing
1/2 cup finely chopped fenugreek leaves (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)
2 tsp coconut oil or
salt to taste
Method
- Combine the wheat flour and salt and knead into a soft dough, using enough water. Knead well.
- Cover the dough with a wet muslin cloth and leave aside for 10 minutes.
- Divide the dough into 4 equal portions.
- Heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste.
- When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and sauté for 2 to 3 minutes.
- Add the paneer and mix well. Divide the stuffing into 4 equal portions. Keep aside.
- Roll out one portion of the dough into a circle of 75 mm. (3”) diameter.
- Place one portion of the methi paneer 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 100 mm. (4”) diameter using flour to roll the paratha.
- Cook on a non-stick tava (griddle) until both sides are golden brown.
- Repeat with the remaining dough and stuffing to make 3 more methi paneer paratha.
- Serve the methi paneer parathas hot.
Methi Paneer Paratha recipe with step by step photos
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Like methi paneer paratha recipe | healthy paneer methi paratha | Punjabi paneer methi paratha | then see our collection of Punjabi rotis and parathas and some recipes we love.
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- What is healthy paneer methi paratha made off? methi paneer paratha is made from 3/4 cup whole wheat flour (gehun ka atta), 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), oil and salt.
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Good for bones : Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones. Use it innovatively to make Wheat Dosa - a South Indian delicacy.
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Carbohydrate Metabolism: Whole wheat flour is rich in Vitamin B1 which is essential for glucose metabolism. It extracts energy from our food and converts it into ATP (adenosine triphosphate). Try Paushtic Paratha.
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Diabetic Friendly: Being rich in Magnesium, whole wheat flour contributes to many health benefits and will improve insulin response by lowering insulin resistance. Excellent for controlling blood sugar levels through the presence of Zinc also. Check the recipe of Karela Thepla.
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Good for bones : Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones. Use it innovatively to make Wheat Dosa - a South Indian delicacy.
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In a deep glass bowl put 3/4 cup whole wheat flour (gehun ka atta). Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones. Vitamin B9 helps your body to produce and maintain new cells, especially increase red blood cells.
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Add salt to taste.
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Add enough water to make a soft dough. We used 1/4 cup water plus 1 tablespoon of water.
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Knead into a soft dough.
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Cover the dough with a wet muslin cloth and leave aside for 10 minutes.
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Divide the dough into 4 equal portions.
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In a deep glass bowl put 3/4 cup whole wheat flour (gehun ka atta). Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones. Vitamin B9 helps your body to produce and maintain new cells, especially increase red blood cells.
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Heat 1 tsp oil in a non-stick pan.
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Add the 1/2 tsp cumin seeds (jeera).
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Add 1/2 tsp ginger-green chilli paste.
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Let the seeds crackle.
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Add 1/2 cup finely chopped fenugreek (methi) leaves. Methi leaves are low in calorie, powerful antioxidant and cures mouth ulcers. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves. Rich in Vitamin K which is good for bone metabolism. They are good source of iron which is important for pregnant women as well as other individuals. Iron is a part of hemoglobin in the blood. A deficiency of iron may cause anaemia and that may decrease your work ability and make you fatigue easily. See all benefits of methi leaves here.
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Add 1/8 tsp turmeric powder (haldi).
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Add salt to taste.
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Sauté for 2 to 3 minutes.
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Add 1/2 cup grated low-fat paneer (cottage cheese). Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. Potassium in paneer helps to reduce the effect of high sodium, by lowering blood pressure and contraction of blood vessels, resulting in improved heart health and reduced risk of heart attack. Great for weight loss and read the interesting article on is paneer good for you?
Low fat paneer is has all the same nutrients as full-fat paneer, but it is minus the fat.
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Mix well.
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Divide the stuffing into 4 equal portions. Keep aside.
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Heat 1 tsp oil in a non-stick pan.
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Dust a rolling board with whole wheat flour.
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Put one portion of the dough on the rolling board and some whole wheat flour over it.
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Roll out one portion of the dough into a circle of 75 mm. (3”) diameter.
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Place one portion of the methi paneer stuffing in the centre of the circle.
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Bring the two sides of the dough together as show in the diagram.
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Then bring other parts of the dough together to make a money bag shaped dough and seal it.
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Dust the rolling board again and flatten the stuffed dough.
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Roll out again into a circle of 100 mm. (4”) diameter using flour to roll the paratha.
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Dust a rolling board with whole wheat flour.
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Heat a non stick pan.
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Place the stuffed paratha on it.
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Cook a bit on one side and flip over and cook the other side. At this stage no oil is used.
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Then brush the paratha with 1/4 tsp oil.
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Flip over.
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Brush the paratha with 1/4 tsp oil and cook the previously brushed side of paratha well.
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Flip over. The top side of the paratha is cooked.
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Cook the other side and your done.
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- Repeat for the other 3 methi paneer parathas | healthy paneer methi paratha | Punjabi paneer methi paratha |
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Serve methi paneer paratha | healthy paneer methi paratha | Punjabi paneer methi paratha | immediately with a bowl of low fat curds or homemade curds.
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Heat a non stick pan.
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Make the dough only with wheat flour and no addition of maida to have a healthy meal.
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Low fat paneer has been used to cut down on calorie and fat intake. If you do not have any fat restriction, you can opt for regular paneer.
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Serve it off the tava as there is no ghee or butter used for brushing after cooking.
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Make the dough only with wheat flour and no addition of maida to have a healthy meal.
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- Methi Paneer Paratha is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
- Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts ( almonds, peanuts, walnuts) and ragi. Required from kids to adults. 34% of RDA.
- Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curds), nuts ( almonds, peanuts, walnuts) , seeds, jowar, bajra, moong, matki, oats, ragi, whole wheat flour etc. 20% of RDA.
- Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like curds, paneer, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 13% of RDA.
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- Methi Paneer Paratha is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
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Nutrient values (Abbrv)per plate
| Energy | 149 cal |
| Protein | 7.2 g |
| Carbohydrates | 23.9 g |
| Fiber | 3.1 g |
| Fat | 3.1 g |
| Cholesterol | 0 mg |
| Sodium | 66.9 mg |
Click here to view Calories for Methi Paneer Paratha
The Nutrient info is complete
shreya_the foodie
June 9, 2021, 3:15 p.m.
Nice healthy paneer paratha with some methi.
Neha
March 23, 2020, 10:40 a.m.
Foodsie
Nov. 23, 2019, 11:41 p.m.
great use of the most disliked ingredient METHI... the creamy gooey paneer and the the crisp outer layer of the paratha almost tricked my senses from the bitter taste of the Methi... if this is how methi would be served... i dont see a reason to say a no anymore... enjoy...
Tarla Dalal
Nov. 23, 2019, 11:41 p.m.
We are very happy to know you liked the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Pratiksha
May 3, 2017, 8:38 a.m.
Tarla Dalal
May 3, 2017, 8:38 a.m.
thanks for the feedback !!! keep reviewing recipes, articles you loved.
Maali
Aug. 28, 2016, 3:13 p.m.
Tarla Dalal
Aug. 28, 2016, 3:13 p.m.
Thanks Maali. We are delighted you loved the paratha recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Ritika Rajani
March 30, 2016, 12:28 p.m.
Very delightful yummy tastier soft really liked it
Ritika Rajani
March 30, 2016, 12:05 p.m.
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