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Prep Time15 Mins
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Cook Time20 Mins
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Serving4
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Ready In35 Mins
Methi Paneer Paratha Recipe with detailed photo and video.
Paneer Methi Paratha is a nutritious paratha packed with all the components of a balance diet – Carbohydrates, proteins, vitamins, minerals and fats. Methi Paneer Paratha is a wholesome and yet lip smacking paratha dish, packed with flavors from methi, chopped garlic and green chilies. Methi is a Hindi word for Fenugreek.
Parathas or Flatbreads are made mostly of whole wheat flour, roasted on a tawa with, ghee or oil. Parathas are not just easy but are also a quick meal option. Paneer Methi Paratha can be made in two ways; one by stuffing in the dough ball and rolling them and second by simply adding the ingredients to the flour while mixing and kneading them to dough before rolling and cooking.
Here I am using the second technique. Apart from finely chopped garlic, green chilies and fenugreek leaves, I have also added paneer which gives these parathas a very soft texture.
This is a healthy preparation and is a delight, especially in winters when fresh fenugreek leaves are available in abundance in the market. Methi has an unusual amino acid has possible anti-diabetic qualities. Fenugreek (methi) contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids which have medicinal properties. It can help reduce cholesterol and high blood pressure and can also lower the risk of heart disease due to the presence of the compound galactomannan in it.
This dish can be a wonderful alternative to plain parathas and make a very nutritious option for breakfast. Serve Paneer Methi Paratha Recipe along with a Raita for a wholesome breakfast or dinner. You can pack them for your kids lunch box or take them as a travel snack. It is filling and nutritious.
Let’s learn to make Methi Paneer Paratha step by step.
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Based on 1 Review(s)Ingredients
Directions
This protein packed paratha is a complete dish and can be served with yogurt and pickle of your choice. This is also an easy and healthy dish, which can be made within 15 mins.
Take fresh fenugreek leaves and use only the leaves of fenugreek and discard the stem. Now, soak it in salt water for 10 mins to reduce the bitterness. Then rinse it in plain water for 2-3 times. Also crumble the paneer and keep aside.
Finely chop the fenugreek leaves discarding the thick stem.
Crush or mince garlic and green chilies in a chopper or you can also make a paste of garlic and green chilly.
Take 2 cups of whole wheat flour, 1 tsp of Jeera or Cumin seeds and 1/2 tsp of Turmeric powder.
Now add 2 tsp cooking oil and a tsp of salt. Now add crushed garlic and green chilies.
To this, finally add, chopped fenugreek leaves and grated paneer.
Mix all the ingredients thoroughly. Add water little by little and knead it into a medium soft dough. The dough should not be very soft. Here, you can add 1/4 cup of curd or yogurt. Curd helps in making soft parathas.
Once the dough is ready, cover and allow it to rest for 10 mins.
Divide the dough into equal portions and make dough balls and roll it into thick disk with the help of oil or dry flour. Apply little bit of ghee over the paratha and sprinkle some dry flour on top
Start pleating the dough and roll out again with very light hands into perfect round shape.
Heat a flat pan or iron tawa, place a paratha on hot tawa and cook it properly on both the sides. Apply little oil or ghee and cook for another 30 seconds more. Once the parathas are cooked from both sides, take it out from tawa . Repeat the process to cook the remaining parathas.
Serve this Methi Paneer Paratha with curd and pickle or with any Sabzi of your choice.
Conclusion
If you don’t have fresh fenugreek leaves, you can simply replace them with Kasuri Methi (dried fenugreek leaves), spinach, coriander leaves or any other green leafy veggies of your choice. If you use oil instead of ghee for brushing, parathas will remain soft. With ghee, parathas turns crisper.
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