From the time the summer started this year, I have been growing some fresh greens in my balcony. Yesterday, I have observed that Methi has grown to its full size.. lush green and healthy…

Fresh Methi

So I have been listing all the recipes made out of Methi…
Aloo Methi
Methi Dal
Methi Paratha… yummm.. this must be tasting too good… πŸ™‚

Methi-Paneer Paranths with Carrot-Tomato Raita

And to add that extra shahi touch… how about adding some fresh paneer and some mint leaves to the filling… sounds heavenly is’nt it….

Methi-Paneer Filling


For The Filling:
Fresh Crumbled Paneer: 2 cups
Fresh Methi Leaves: 2 big bunches, finely chopped
Ginger: 1 tsp, finely chopped
Green chillies: 3, finely chopped
Mint Leaves: 2 tbsp, finely chopped (optional)
Garam Masala: 2 tsp
Pepper Powder: 2 tsp
Salt, to taste
Oil: 2 tbsp

For the dough:
Whole Wheat Flour: 3 cups
Maida (all purpose flour): 1 cup
Water: as needed
Oil, to fry

How I did it:

  1. Heat 2 tbsp of oil in a kadai, and add chopped ginger and green chillies, fry for a minute and then add the fresh chopped Methi leaves and Mint Leaves; add salt and let it cook for 2 minutes.
  2. All the excess water from the leaves oozes out, carefully, separate the water. You can use this water while kneading the dough.
  3. Add this methi mixture to the fresh crumbled panner.
  4. Add Garam masala powder and pepper powder. Mix well. Keep aside.
  5. Knead the dough with the whole wheat flour and maida. Cover the dough with a wet muslin cloth and let it rest for about 30 mins.
  6. Roll out small balls of the dough and fill with 1 tbsp of the filling.
  7. InTheMaking
    In The Making

  8. Roll out the dough with a rolling pin. Dust liberally with flour to avoid the stickiness.
  9. Pat off the excess flour and roast on a hot griddle.
  10. Fry one side for 1 minute and then turn over and brush with a little oil.
  11. When the second side is done and golden brown, flip and brush with a little oil on that side too.
  12. Serve hot with raita.
Methi-Paneer Paranths with Carrot-Tomato Raita

And the verdict:
Just Yummy….. Methi is a very healthy option to use in parathas, unlike the regular aloo ones. Adding the paneer gives it a shahi touch and the mint leaves add the extra aroma….. It was just a lovely dinner πŸ™‚


16 thoughts on “Methi & Paneer Stuffed Paratha”

  1. methis in parathas..your paratha potli looks very cute;-)methi leaves also look nice!!great entry!!

  2. this is perfect paratha. adding paneer in methi is just a new idea I found in ur blog. thanks for sharing.

  3. Spandana, cheers to you!
    Your blog has been listed as one of the top 5 hyderabad blogs of note in the July issue of ‘Wow Hyderabad’.
    Way to go and Keep posting.

  4. glad to see you blogging again…methi paranthas are a hit at my home..have never tried it with paneer.the methi -pot picture looks beautiful

  5. Ur fresh methi, makes me feel fresh too, n also the parathas looking yum. And i really think paneer with anything makes a nice combo, isin’t.

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