Methi Paneer Parathas

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 Paneer Paranthas


For stuffing:

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

 For dough:

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.


Methi Paneer Paranthas

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.





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