Recipe by: Suchita Babar

Source: Family recipe

Makes: 4 Parathas


For the Dough

  • ¾ cup whole wheat flour (gehun ka atta)
  • salt to taste

For The Methi Paneer Stuffing

  • ½ finely chopped fenugreek (methi) leaves
  • ½ cup grated low-fat paneer (cottage cheese)
  • ½ tsp cumin seeds (jeera)
  • ½ tsp ginger-green chilli paste
  • 1/8 tsp turmeric powder (haldi)
  • ½ tsp oil
  • salt to taste


For the dough

  • Combine the wheat flour and salt and knead into a soft dough, using enough water. Knead well.
  • Cover the dough with a wet muslin cloth and leave aside for 10 minutes.
  • Divide the dough into 4 equal portions.

For the methi paneer stuffing

  • Heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste.
  • When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and sauté for 2 to 3 minutes.
  • Add the paneer and mix well. Divide the stuffing into 4 equal portions. Keep aside.
  • Roll out one portion of the dough into a circle of 75 mm. (3”) diameter.
  • Place one portion of the methi paneer stuffing in the centre of the circle.
  • Bring together all the sides in the centre and seal tightly.
  • Roll out again into a circle of 100 mm. (4”) diameter using flour to roll the paratha.
  • Cook on a non-stick tava (griddle) until both sides are golden brown.
  • Repeat with the remaining dough and stuffing to make 3 more parathas.
  • Serve hot.

Download PDF version here: indian-methi-paneer-paratha-suchita-babar