Paranthas make a very important meal in Punjab. Nowadays with metropolitan culture everyone eat everything. I like the concept of paranthas as different veggies can be used and doesn’t require side dish as such. It’s a meal in itself if accompanied with pickle and washed with a glass of buttermilk. Plus, it keeps you full for longer time.
A boon for picky fussy eaters and a great lunch box idea. As it requires minimum effort and filled with nutrition. Filling too. Today, I’m sharing methi paneer parantha recipe. It has the goodness of methi and paneer and also when served with curd or pickle tastes yum.
Methi leaves: 1 cup washed and cleaned
Paneer: 1 cup crumbled
Onion: 1 finely chopped
Green chili:1 -2 finely chopped
Turmeric powder: 1 tsp
Red chili powder:1 tsp
Coriander powder: 1 tsp
Garam Masala: 1 tsp
Salt as per taste.
Coriander leaves: ½ cup finely chopped
Wheat flour: 1 cup
Salt: a pinch
Ajwain seeds: 1 tsp
Water: as needed.
Butter/Ghee: as needed to fry the paranthas.
Oil: 1 tsp
1.Take a bowl, add the flour, salt, ajwain and water as needed to make a smooth dough. Keep aside.
2. Heat a pan, add oil, chopped onions, green chilies and sauté until translucent.
3. Add the methi leaves, salt, turmeric powder, red chili powder, garam masala and coriander powder.
4. Cook till the methi leaves become soft. Add the paneer and mix gently, add coriander leaves. Check for salt. Allow to cool.
Assembling the paranthas:
1.Roll out one portion of the dough into a circle using a little whole wheat flour for rolling. Place the filling, bring together all the sizes and seal.
2.Roll them again in thick round shapes.
3.Heat a tava, place the paranthas and cook them till golden brown. Drizzle some oil /butter on both sides.
4.Serve hot with curd/pickle.