A wholesome, protein-rich paratha ideal for adolescents to support growth and energy.
Ingredients (Serves 4)
- Whole wheat flour – 1 cup
- Fresh methi (fenugreek) leaves – 1 cup, washed and chopped
- Paneer (cottage cheese) – 100 g, grated
- Green chili – 1 small, finely chopped (optional)
- Ginger – ½ inch, grated (optional)
- Cumin seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Salt – to taste
- Water – as needed for dough
- Oil or ghee – 1–2 tsp for cooking
Preparation
- Prepare the dough: In a bowl, combine whole wheat flour and a pinch of salt. Gradually add water and knead into a soft, smooth dough. Cover and set aside for 15–20 minutes.
- Prepare the filling: In a separate bowl, mix chopped methi leaves, grated paneer, green chili, ginger, cumin seeds, turmeric, and a little salt. Ensure the mixture is not too watery; squeeze out excess water from methi if needed.
- Assemble the parathas: Divide the dough into 4 equal portions. Roll each portion into a small circle. Place 2–3 tablespoons of filling in the center and bring the edges together to seal. Roll gently into a flat circle, about 6–7 inches in diameter.
- Cook the parathas: Heat a non-stick skillet or tawa on medium heat. Place the rolled paratha on it and cook for 1–2 minutes. Flip, apply a little oil or ghee, and cook until both sides are golden brown.
- Serve hot: Enjoy with yogurt, chutney, or a glass of milk for added calcium and protein.
Benefits
- Protein & Calcium: Supports bone and muscle growth.
- Iron & Vitamins: From methi leaves, boosts immunity and overall health.
- Fiber & Energy: Whole wheat flour provides sustained energy for growing adolescents.