Paratha, the most popular Indian flat breads can be made two ways; one by stuffing the fillings of choice in the dough ball and rolling them and second by simply adding the ingredients to the flour while mixing and kneading them to dough before rolling and cooking. These Methi-Paneer Parathas are made using the second technique. Apart from finely chopped spring onion and fenugreek leaves, I have also added homemade crumbly paneer which gives these parathas a very soft texture. I have also used the whey water that is left after separating the paneer which makes this Methi-Paneer Parathas more nutritious.
There is no strict rule about following the recipe to T and you can simply omit or replace one or more ingredient with the other. You can use either homemade paneer or store brought one and can simple use warm water in place of whey if you don’t have any. If you don’t have fresh fenugreek leaves, you can simply replace them with kasuri methi (dried fenugreek leaves), spinach, coriander leaves or any other green leafy veggies of your choice. You can spice it up by using either fresh finely chopped green chillies or by using ground spices like garam masala or red chilli powder when making the dough. This is a perfect way to sneak in the greens into kid’s lunch box and rest assured that it will come back home empty. Apart from being highly nutritious, with the fresh greens and paneer and the whey water, these parathas are absolutely delicious. Serve them hot smeared with shudh Desi ghee, pickle and yogurt or serve them wrapped with a delicious filling of salad and dipping sauce to make a simple and easy lunch or picnic option.
2½ – 3 cups Atta/Whole Wheat Flour
¾ cup Paneer, crumbled or grated
¾ cup Spring Onion, finely chopped
¾ cup Methi/Fresh Fenugreek Leaves
1 – 1½ cups Whey Water (Optional. I have used the whey water retained after separating the paneer)
½ – 1 tsp Salt (Adjust as per taste)
Warm water for kneading
¼ cup Atta/Whole Wheat Flour, for dusting and rolling
Oil or ghee for cooking parathas
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