Stuffed Paneer Paratha| High Protein Breakfast Recipe | It is is an Indian flatbread made with whole wheat flour and stuffed with low-fat paneer or Indian cottage cheese along with some spices. It is shallow fried on an iron griddle with oil or ghee and tastes delicious.

What is stuffed paratha

In stuffed paratha outer layer of parathas is made with whole wheat flour and stuffed with fillings like potatoes, onion, green leafy vegetables or with dal or lentils. In north India, they are very famous and prepared very often at home. It is also served in most restaurants and dhabas.

Paratha can be either sweet or savoury depends upon the stuffing we adding inside. Very famous savoury parathas are aloo paratha, methi-cauliflower paratha, palak paratha, onion paratha, dal stuffed paratha. While in sweet stuffing, we can add granulated sugar, boondi ladoo, sweets to make parathas. In the Southern part of India, Puran Poli is very famous. It is a type of paratha stuffed with sweetened chana dal.

Making paratha is a simple and easy recipe. Parathas are rich in calories. Ghee or oil applied for shallow frying increase the calories.
Paratha is mainly served at breakfast time with curd or a cup of tea. It is a good option for quick lunch or brunch recipes. Parathas can also be packed in the kid’s lunchbox.

About stuffed paneer paratha

Paneer paratha is a healthy paratha made with whole wheat flour, low-fat paneer and coriander leaves which make it high protein, fibre and nutrients rich.

For shallow frying the paratha, I have used physically refined rice bran oil which is not highly processed and a better choice than other refined oils. Also, I used only 1 tsp oil for one paratha because paneer also contains fat and it keeps the paratha soft and we do not need to add more oil or fat for this.

Parathas are mainly served with curd, bottle gourd raita, pickle or chutney but, they also taste great with curries or dry veggies. Sometimes, I also enjoyed paratha with lightly fried onion and homemade green chillies pickle. You would also like to try my other Indian breads

Methi cauliflower stuffed paratha |healthy paratha recipe

Urad dal poori |how to make bedmi poori at home

Hare matar ki poori / Green peas stuffed masala poori

The main ingredients of paneer paratha

It is rich in protein, fibre and antioxidants and a wholesome meal.

Whole wheat flour– it is nutrient and fibre rich flour and a good choice for healthy recipes.

Paneer or cottage cheese – used low-fat homemade paneer. you can also use a market bought or full-fat paneer but subsequently, they will increase the calories too.

Green coriander leaves – provide a nice aroma and increases the nutritious value and also good for reducing digestion problems.

Spices – to give flavour and enhance the taste.

Refined oil– I have used rice bran physically refined oil. Coconut oil, ghee, or other refined oil can also be used. But, I would recommend that don’t use strongly flavoured oil for paratha.

Health benefits of paneer and coriander paratha

Paneer

1. Paneer is low carbs and high protein food item. It is a good alternative to high protein food in vegetarians.
2. It contains calcium and Vitamin D that plays a great role in preventing breast cancer in women and help in maintaining healthy bones and teeth.
3. Also helps in the weight loss process as high in protein and keep you fuller for a longer time.
4. Paneer is low in carbs and a good source of magnesium it is very beneficial in maintaining normal blood pressure and sugar levels. Whole

Wheat flour

1. Nutty sweet flavoured flour made from grinding of whole wheat. It is a staple food in North India and used mainly in making chapatti, paratha, bread, biscuits, bun, sweets.
2. It is rich in essential nutrients like vitamin B complex, magnesium, zinc, iron that are good for the eyes, skin, and preventing anaemia, and diabetes.
3. Rich in fibre and carbs gives you energy and keep you full for a longer time.

Step by step preparation of protein rich paneer paratha

Making of dough

1. Add salt, ajwain and 1 tsp oil in whole wheat flour, mix it well. Make a medium soft dough using water. Cover it and keep it aside for 5 minutes.

For making filling

2. In a bowl, add grated paneer, chopped coriander leaves, salt, red chilli powder, turmeric powder, coriander powder, cumin seeds powder, saunf powder, dry mango powder, and garam masala. Mix well and put it aside.

Making of paratha

3. Now knead the dough for 1-2 minutes till it becomes smooth and soft. Make equal size rounds out of it. I am making medium size paratha and divide the dough into 10 rounds from this much dough. If you will make bigger size paratha number will be less.

4. Put an iron griddle on medium flame.

5. Now, take one round, roll it into a 3-4 inch circle. Add 2 tbsp of filling at the centre and close the ends together. Roll this ball again into a 6-7 inches circle of ¼ inch thickness. 

6. Transfer this circle to the hot griddle and cook it for 30 seconds. Flip to the other side and also cook it for 30-40 seconds.

7. Again flip it and apply a little oil and turn to the other side, apply a little oil on that side too. Now with the help of a spatula, lightly press it and cook it till it has done.

8. Transfer to a plate and serve warm with green chilli pickle, raw amla pickle or any other pickle or chutney of your choice. Repeat the process till all parathas done.

Serving Suggestions

Paneer coriander paratha is best served with curd or pickle at breakfast time. It is a perfect recipe for a tiffin menu. Paneer paratha is a high protein food for growing kids and they enjoy paratha with butter very much. It can also be a good recipe for quick lunch or brunch.

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Tips and tricks

1. The dough of paratha should be a little softer than regular chapatti dough that makes it easier to roll without giving much pressure.
2. I would recommend Grate the paneer and not crumble it. because grating makes equal fine pieces while crumbling there may be a mixture of big chunks left.
3. Finely chopped the coriander leaves before adding them into the paneer mixture. It helps in the proper binding of leaves with the paneer.
4. I also recommend using an iron griddle to shallow fry the paratha as it has a heavy bottom, it cooks evenly and requires less oil.
5. Keep the flame to a medium setting while shallow frying the paratha otherwise, they become a little hard in texture.
6. Adding little spices enhance the flavour and make it more palatable. so, do not forget to add spices.
7. To avoid moisture in the paneer mixture, add spices and salt just before start making parathas.

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