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A classic Punjabi breakfast! Soft, flaky whole wheat flatbreads stuffed with a savory, spiced mixture of crumbled paneer. Perfect with a dollop of butter, tangy pickle, and cool yogurt.
Prepare the Dough (10 minutes + 30 minutes resting)
Prepare the Paneer Filling (10 minutes)
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A classic Punjabi breakfast! Soft, flaky whole wheat flatbreads stuffed with a savory, spiced mixture of crumbled paneer. Perfect with a dollop of butter, tangy pickle, and cool yogurt.
This punjabi recipe takes 50 minutes to prepare and yields 4 servings. At 578.71 calories per serving with 20.44g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Stuff and Shape the Parathas (10 minutes)
Roll and Cook the Parathas (20 minutes)
Serve
Mix in finely chopped capsicum, grated carrots, or boiled and mashed potatoes with the paneer for added nutrition and flavor.
Substitute paneer with crumbled firm tofu and use a neutral oil or vegan butter instead of ghee.
Add 1/4 tsp of roasted cumin powder (bhuna jeera) and 1/4 tsp of chaat masala to the filling for an extra tangy and aromatic kick.
Add 1/2 cup of grated mozzarella or cheddar cheese to the paneer filling for a gooey, cheesy twist that kids will love.
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Made with atta (whole wheat flour), these parathas are rich in dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Paneer is a great source of calcium and phosphorus, two minerals that are crucial for developing and maintaining strong bones and teeth.
The combination of complex carbohydrates from whole wheat and protein and fat from paneer and ghee provides a steady release of energy, keeping you full and energized for longer.
One Paneer Paratha contains approximately 270-300 calories, depending on the amount of ghee used for cooking. This recipe yields a paratha on the lower end of that range.
Paneer Paratha can be a healthy and balanced meal. It provides protein from paneer, complex carbohydrates and fiber from whole wheat flour, and healthy fats from ghee. To make it healthier, use minimal ghee for cooking and serve it with yogurt instead of butter.
The most common reasons are: 1) The paneer filling is too moist. Squeeze out all excess water from the paneer. 2) The dough is too stiff. It should be soft and pliable. 3) Over-stuffing the paratha. 4) Applying too much pressure while rolling.
Yes, you can prepare the dough and filling a day in advance. Store them in separate airtight containers in the refrigerator. Bring the dough to room temperature for about 20-30 minutes before you start making the parathas.
Let the parathas cool completely. Stack them with a piece of parchment paper in between each one, wrap them in aluminum foil, and store in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa with a little ghee or in a microwave.