Paneer Methi Paratha – Cottage Cheese Fenugreek Leaves Flatbread

My earliest memories of food have been with Parathas, All sorts, aalu, mooli, gobhi, paneer, missi roti, dal paratha, leftovers paratha… Oh so many.

Most of the lunches at school were parathas too. 🙂 Here is my fav version.

Paneer and Methi 🙂

You shall need: [serves 1]

75 gms crumbled Paneer [put the paneer on a cloth and let the excess water come off]

1/3 cup finely chopped Methi leaves/Fenugreek leaves

Salt to taste

1 tsp coarse Anardana powder

1 tsp lemon juice

Chilly powder to taste

1/2 tsp dhaniya powder

1/2 tsp roasted jeera powder

Paratha dough [wheat flour kneaded with oil, salt and water to a nice and tight consistency. let it rest for 20 min]

Oil

Spatula

Ghee

Dry flour

Rolling board and pin [chakla belan]

Tava [flat griddle]

Method:

  1. In a bowl, mix the paneer, methi, salt, chilly powder, lemon juice, salt and anardana powder.
Processed with VSCOcam with c1 preset
Processed with VSCOcam with c1 preset
  1. Take a golf size ball of the dough. Roll it using some flour.
  2. Apply some ghee in the center and place half of the paneer mix on it.
Processed with VSCOcam with c1 preset
Processed with VSCOcam with c1 preset
  1. Wrap it in a parcel and roll it again.
  2. Heat the tava and add few drops of oil on it.
  3. Place the paratha on it and cook it on both sides.
  4. Add little oil as need be.
  5. Be sure to cook the paratha on medium flame.
  6. Serve with love
Processed with VSCOcam with c1 preset
Processed with VSCOcam with c1 preset

Cheers,

Pallavi

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4 thoughts on “Paneer Methi Paratha – Cottage Cheese Fenugreek Leaves Flatbread

  1. Looks yum. Your pictures are mouth-watering. I never tried mixing up paneer with the methi. Also just wondering – what’s the anardana for? Does it give a special flavour?
    By the way I tried the pear and pomegranate salad, turned out great. Added some honey so the kids loved it too. Thanks.

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