Indian Recipes

Delicious Paneer Methi Parathas: A Flavorful Indian Breakfast Delight

Average Rating
No rating yet
My Rating:

Paneer Methi Paratha Recipe: A Wholesome Delight for Breakfast or Dinner

Paneer Methi Paratha is a delightful North Indian dish that beautifully combines the nutritional benefits of whole wheat flour with the unique flavors of paneer (cottage cheese) and methi (fenugreek leaves). This dish is not only high in protein but also offers a comforting taste, making it a perfect addition to your breakfast or dinner menu. Whether enjoyed with a refreshing raita or a spicy pickle, these parathas are sure to become a family favorite. Letโ€™s delve into the details of this delicious recipe.

Recipe Overview

Recipe Name Paneer Methi Paratha Recipe
Cuisine North Indian Recipes
Course North Indian Breakfast
Diet High Protein Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients

To make these flavorful Paneer Methi Parathas, you will need the following ingredients:

Ingredient Quantity
Whole Wheat Flour 2 cups
Salt 1/2 teaspoon
Sunflower Oil 1 teaspoon
Paneer (Homemade Cottage Cheese) – crumbled 1 cup
Cumin Powder (Jeera) – roasted and ground 1 teaspoon
Green Chillies – finely chopped 2
Onion – finely chopped 1 large
Methi Leaves (Fenugreek Leaves) – finely chopped 1/2 cup
Salt – to taste To taste

Nutritional Information (Per Serving)

Nutrient Amount
Calories Approximately 210 kcal
Protein 9 g
Carbohydrates 35 g
Dietary Fiber 5 g
Fat 5 g
Sodium 120 mg

Instructions

Step 1: Prepare the Dough

  1. Combine the Ingredients: In a large mixing bowl, add 2 cups of whole wheat flour along with 1/2 teaspoon of salt. Mix the salt into the flour using your fingers for even distribution.

  2. Knead the Dough: Gradually add water, a little at a time, and knead the mixture to form a soft and pliable dough. This process should take about 2โ€“3 minutes, until the dough becomes smooth and elastic. Employ a fold-press-and-knead motion to achieve a well-combined texture.

  3. Add Oil and Rest: Incorporate 1 teaspoon of sunflower oil into the dough and knead for an additional minute to coat the dough. The resulting texture should be soft and not sticky. Divide the dough into 14 to 16 equal portions. Cover the portions with a damp cloth and allow them to rest while you prepare the filling.

Step 2: Prepare the Filling

  1. Make the Paneer Mixture: In another bowl, crumble 1 cup of homemade paneer using your fingers or a fork. Add 1 large chopped onion, 1/2 cup of finely chopped methi leaves, 2 finely chopped green chillies, 1 teaspoon of roasted cumin powder, and salt to taste. Mix all the ingredients until well combined.

  2. Divide the Filling: Divide the filling mixture into 10 to 12 equal portions. This step ensures that each paratha will have an equal amount of filling, allowing you to gauge how many parathas you can make and adjust accordingly.

Step 3: Assemble the Parathas

  1. Roll the Dough: Take one portion of the dough and dust it with flour. Flatten it on a rolling board, then roll it out into a circle about 3 inches in diameter, dusting with flour in between to prevent sticking. Place this rolled dough to the side.

  2. Create the Filling Layer: Take another portion of the dough, dust it with flour, and roll it out into a similar-sized circle. Place one portion of the filling onto the center of this rolled circle, spreading it evenly.

  3. Seal the Paratha: Carefully place the first rolled dough circle over the filling. Press the edges firmly to seal, ensuring no filling escapes during cooking. Gently press down the paratha to release any air pockets, then give it a gentle roll with a rolling pin to flatten slightly.

  4. Repeat the Process: Continue this method with the remaining dough and filling portions until all the parathas are assembled.

Step 4: Cook the Parathas

  1. Preheat the Skillet: Heat a skillet or tawa over medium heat. Once hot, place a filled paratha onto the skillet.

  2. Cook the Paratha: Allow it to cook for about 30 to 45 seconds until small bubbles begin to form on the surface. Flip the paratha over and add 1 teaspoon of ghee or oil, spreading it evenly across the surface.

  3. Finish Cooking: Flip the paratha again, allowing the oiled side to cook thoroughly. Spread a little more ghee on this side and continue to press down with a spatula to ensure even cooking. Repeat the flipping process several times until both sides are golden brown and crisp.

  4. Repeat for Remaining Parathas: Once cooked, transfer the paratha to a plate and continue with the remaining dough portions.

Step 5: Serve

Serve the hot and crispy Paneer Methi Parathas with a side of fresh raita or your favorite pickle for a satisfying meal. These parathas are not only delicious but also nutritious, making them an excellent choice for breakfast or dinner.

Tips for the Perfect Paneer Methi Paratha

  • Fresh Ingredients: Always use fresh methi leaves for a vibrant flavor. If methi leaves are not available, you can substitute them with spinach for a similar texture.
  • Custom Spice Level: Adjust the number of green chillies based on your spice preference.
  • Storage: Cooked parathas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet or in the microwave before serving.
  • Make-Ahead: You can prepare the dough and filling in advance and assemble the parathas right before cooking to save time.

This Paneer Methi Paratha recipe is not only a testament to the rich culinary traditions of North India but also a delightful way to enjoy wholesome ingredients in every bite. Enjoy the delightful combination of flavors and textures that this dish offers, and watch as it becomes a staple in your home cooking repertoire!

My Rating:

Loading spinner
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Back to top button
0
Would love your thoughts, please comment.x
()
x