Multigrain Paneer Paratha
A wholesome, protein-packed flatbread made with a blend of whole grains and a savory paneer filling. This low-salt version is perfect for a nutritious breakfast, keeping you full and energized while being mindful of sodium intake.
For 4 servings
Prepare the multigrain dough.
- In a mixing bowl, combine the multigrain atta and 1 pinch of salt.
- Add 1 teaspoon of mustard oil.
- Gradually add water and knead for 5-7 minutes to form a soft, pliable dough.
- Cover the dough with a damp cloth and let it rest for 15 minutes.
TIPResting the dough is crucial for making the parathas soft and easy to roll.Make the paneer filling.
In another bowl, combine the crumbled paneer, chopped onion, green chili, grated ginger, cumin powder, chopped coriander leaves, and 1 pinch of salt. Mix gently until everything is well combined. Do not overmix.
Stuff and roll the parathas.
- Divide the rested dough and the paneer filling into 4 equal portions.
- Take one portion of dough, roll it into a small 3-inch circle.
- Place a portion of the paneer filling in the center.
- Bring the edges of the dough together to seal the filling, forming a ball.
- Gently flatten the ball and dust with a little dry atta. Roll it out into a 5-6 inch circle.
TIPRoll with light pressure to prevent the filling from tearing the dough.Cook the parathas.
- Heat a tawa (griddle) over medium heat.
- Place the rolled paratha on the hot tawa and cook for about a minute, until you see small bubbles.
- Flip the paratha and cook the other side for another minute.
- Drizzle 1/4 teaspoon of mustard oil around the edges and on top. Press gently with a spatula and cook until both sides are golden brown and crisp.
- Repeat for the remaining parathas, using 1/4 tsp oil for each.
Serve hot.
Serve the Multigrain Paneer Parathas immediately, perhaps with a side of low-fat yogurt or a simple pickle.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the paneer is crumbled well and doesn't have large lumps for even stuffing.
- 2If the filling seems too moist, you can add a teaspoon of roasted chickpea flour (besan) to absorb excess moisture.
- 3Cook the parathas on medium heat to ensure they are cooked through without burning the outside.
- 4For softer parathas, you can add a tablespoon of yogurt to the dough while kneading.
- 5These parathas can be meal-prepped. Store the dough and filling separately in the fridge for up to 2 days.
Frequently asked questions
Yes, this version is very healthy. It uses multigrain flour for complex carbohydrates and fiber, protein-rich paneer, and is made with minimal salt and oil, making it an excellent choice for a balanced, heart-healthy breakfast.
