Name: Paneer–Methi Soft Paratha with Curd
Yield: 4 servings
Ingredients: Whole-wheat flour (atta) — 2 cups (240 g); Water — ½ cup + 1 tbsp (140 ml); Rock salt (sendha namak) — pinch (dough) (1 g); Paneer (cow's milk) — grated (150 g); Fenugreek leaves (methi) — 1 cup, finely chopped (50 g); Ginger, fresh — 2 tsp grated (10 g); Cumin (jeera) — ¼ tsp (1 g); Carom (ajwain) — pinch (0.5 g); Coriander seed / powder — 1 tsp (2 g); Rock salt (sendha namak) — ½ tsp (filling) (2.5 g); Ghee (cow) — 5 tsp (cooking) (25 g); Curd (dahi), plain — ¾ cup + 1 tbsp (to serve) (200 g)

Serves: 4
Portion: 2 parathas + 50 g curd
Time: Rest 20 min · Cook 30 min
Texture: Soft
Season: AutumnWinterNovember
Dosha: Vata
Pitta
Kapha
Nourishing; Vata-pacifying

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Whole-wheat flour (atta)	2 cups	240 g	1200 g
Water	½ cup + 1 tbsp	140 ml	700 ml
Rock salt (sendha namak)	pinch (dough)	1 g	5 g
Paneer (cow's milk)	grated	150 g	750 g
Fenugreek leaves (methi)	1 cup, finely chopped	50 g	250 g
Ginger, fresh	2 tsp grated	10 g	50 g
Cumin (jeera)	¼ tsp	1 g	5 g
Carom (ajwain)	pinch	0.5 g	2.5 g
Coriander seed / powder	1 tsp	2 g	10 g
Rock salt (sendha namak)	½ tsp (filling)	2.5 g	12.5 g
Ghee (cow)	5 tsp (cooking)	25 g	125 g
Curd (dahi), plain	¾ cup + 1 tbsp (to serve)	200 g	1000 g

Method

How to cook it

Step 1: Knead a soft dough with atta, salt and water; rest 20 minutes.
Step 2: Mix paneer, methi, ginger, spices and salt for the filling.
Step 3: Divide dough and filling into 8; stuff each ball, seal and roll gently to 6 inches.
Step 4: Cook on a medium tawa with ½ tsp ghee per side until golden-spotted.
Step 5: Stack in a cloth to keep soft; serve with room-temperature curd.