Hey There. Can’t believe its May already. Where has time gone? Soon it will be June and kids will start school. Parents would be gearing up for school schedule and its routine. Especially mothers would have those small tips and tricks and plans ready for school days. While it is important to keep in mind kids taste it is equally important to feed them healthy food. Paneer is an excellent source of protein. Indians are very well known for their parathas. There are so many varieties of stuffings for parathas. One such stuffing is paneer. Makes a great breakfast and tiffin recipe. Right away make this Protein packed Paneer Paratha.
Also, do check out the other paratha recipes you can find in this blog. Zucchini Paratha, Mooli/ Radish Paratha, Beetroot Paratha, Matar Paratha, Gobhi/ Cauliflower Paratha and Sweet Potato Paratha.
Protein packed Paneer Paratha
School days means double stress for working mothers as they decide and plan for every day meals. Breakfast being the most important dish of the day it becomes necessary to keep it healthy and yet wholesome. There are many variations in which you could try this paratha. I have kept it simple yet with blast of flavors.
In a plate take grated paneer or cottage cheese.
Add in chopped mint, coriander, red chilly powder, turmeric powder, roasted cumin and salt. Mix well. This is your stuffing.
Make wheat dough as you usually make. Make small balls of the wheat dough.
Flatten the dough in your hand and add 1 spoonful of stuffing. Bring the ends together and seal the dough ball. Flatten again on your palm and roll it out.
In a heated griddle or tawa, place the rolled paratha.
Cook on both sides and roast with ghee.
Once both sides of paratha is nicely browned (see image) take it off the tawa. Repeat the same for other parathas.
- I served with dates pickle and raita flavored with red chilly powder and salt.
- Be careful with salt. Since the stuffing and wheat dough will have salt.
- I like to make thin parathas. In case of thick parathas use bigger dough balls and stuffing.