Crispy, flaky, and soft—here’s how to make Punjabi-style methi and paneer parathas at home, with key tips for nailing them every time.
⌛️Cooking Time: 20 mins
🌿Veggie-Friendly
🔗Full recipe below & soon on: www.badandbhaji.com
A golden, buttery paratha stuffed with spiced methi, paneer, and chilies—perfect with yogurt and pickle. Let’s get rolling!
Ingredients (Makes 9 parathas)
For the Dough:
400g atta (whole wheat flour), plus extra for rolling
300ml water
For the Filling:
50g methi (fenugreek leaves)
150g paneer
4 finger chilies, finely chopped
1 tsp salt
½ tsp garam masala
¼ tsp cumin seeds
For Cooking:
Melted ghee, butter, or oil
Method
1. Make the Dough
In a large bowl, add atta.
Gradually add water, kneading until a rough dough forms.
Knead gently with your knuckles for a minute or two.
Cover and let the dough rest for 10 minutes.
Knead again for 3 minutes until soft, pliable, and slightly sticky.
Place in a container and refrigerate for at least 1 hour.
2. Prep the Filling
Blitz the methi, chilies, and paneer in a food processor or grate finely.
Mix in cumin seeds, salt, and garam masala.
3. Shape the Parathas
Remove the dough from the fridge and dust your surface with flour.
Divide into 9 equal pieces (about 100g each).
Roll each piece into a ball, coat in dry flour, and flatten into a 4-inch circle.
Brush lightly with melted ghee/butter/oil.
Place 1 heaped tablespoon of filling in the center.
Fold the edges inward to seal, forming a square. Be gentle to avoid tearing.
Let the shaped dough rest for a few minutes before rolling.
4. Cook the Parathas
Heat a tawa or non-stick pan over medium heat.
Dust a shaped paratha with flour and gently roll into a 6x6 inch square.
Place on the hot pan. After 30-40 seconds, or when brown spots appear, flip.
Apply ½ tsp ghee/butter/oil to the top side.
Flip again after 30-40 seconds and apply more ghee to the other side.
Flip once more until golden brown and slightly puffed up.
5. Serve & Enjoy!
Stack the parathas in a clean tea towel to keep warm.
Brush with butter before serving.
Best enjoyed with natural yogurt and pickle!
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