Paneer and Methi Paratha Recipe

Paneer & Methi Paratha: Nutritional Recipe for Vegetarian Diet

Paneer and Methi Paratha Recipe

A very simple solution of making a vegetarian diet tasty is adding variation in the common recipes.

This variation can be in cooking method or combinations of different food groups or bringing some twists in the recipe.

Below mentioned recipe can be included as a whole meal itself. Addition of curds as a dip will further enhance the nutritional quality of your meal.

Paneer is considered to be one of the best sources of Proteins in vegetarian diet. Use of Paneer and Methi in the parathas is a healthy combination. The other variations can include use of Spinach and Green pea in the recipe.

Paneer and Methi Paratha (Serves 8)


  • 1/2 Cup Low Fat Paneer (Cottage Cheese) crumbled
  • 3/4 Cup Methi Leaves chopped
  • 1/2 Cup Whole Wheat Flour
  • 1/4 Cup Jowar Flour
  • 1/4 Cup Besan (Bengal Gram Flour)
  • 1/4 Tea Spoon Haldi Powder (Turmeric)
  • 1 1/2 Tea Spoon Green Chillies chopped
  • 1 Tea Spoon Oil
  • Add to taste: Salt and Pepper

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  1. Combine Wheat flour, Jowar flour, Besan, Turmeric powder, 1 tsp Green Chillies and Salt in a bowl and knead into a soft dough using enough water. Keep aside.
  2. Combine the Paneer, Fenugreek Leaves, remaining ½ tsp of green chillies and salt in a bowl and mix well. Divide the topping into 4 equal portions and keep aside.
  3. Divide the dough into 4 equal portions.
  4. Flatten a portion of the dough and roll into a circle of 100 mm. (4″) diameter by rolling between 2 sheets of plastic and applying a little water on the inside of the plastic sheet if required.
  5. Heat a non-stick tava (griddle), place the roti on it and spread a portion of the topping evenly over it.
  6. Cook, using a little oil, till it turns golden brown in colour from both sides.
  7. Repeat steps 4 to 6 to make 3 more rotis.
  8. Serve immediately.

Nutritional Facts:

Cal   Carbs    Fat    Protein
 143     22          2            8

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