Stuffed Paneer Paratha| High Protein Breakfast Recipe
Paneer paratha is a healthy paratha made with whole wheatflour, low-fat paneer and coriander leaves which make it high protein, fibreand nutrients rich.
Ingredients
For filling
- 250 gm low fat paneer
- ½ cup coriander leaves chopped
- ½ tsp salt
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- ½ tsp cumin seeds powder
- ½ tsp saunf powder
- ½ tsp coriander seeds powder
- ½ tsp dry mango powder amchoor
- ¼ tsp garam masala
- 5 tbsp +1 tsp refined oil
For dough
- 225 gm whole wheat flour
- ½ tsp salt
- ½ tsp ajwain seeds
- 1 tsp oil
- Water required to knead dough
Instructions
Making of dough
- 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
- 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
- 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.
- Put an iron griddle on medium flame.
- 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.
- 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.
- 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.
- Transfer to a plate and serve warm with green chilli pickle or any other pickle of your choice.
- Repeat the process till all parathas done.
Video
Notes
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.