Paneer stuffed paratha

A paneer paratha does not need to be a Sunday-only indulgence. Done sensibly, with a thick paneer filling, a measured amount of ghee and a bowl of curd on the side, it becomes a genuinely filling breakfast that carries you comfortably to lunch.

Why it helps

Paneer is one of the easiest protein sources in an Indian vegetarian kitchen. The trick is the ratio, more filling and less dough, so every bite gives you protein along with the roti. Protein and the fat from a little ghee slow digestion, which means steadier energy and fewer mid-morning cravings. If you often fall short on protein, this piece on protein for Indian women explains why it matters.

Ingredients (serves 3)

• 1.5 cups whole wheat atta
• Water, to knead a soft dough
• 1.5 cups paneer, grated or crumbled (fresh homemade works best)
• 1 small onion, very finely chopped
• 1 green chilli, finely chopped
• 1/2 teaspoon ajwain
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon garam masala
• Handful of coriander leaves, chopped
• Salt to taste
• 3 teaspoons ghee, about 1 teaspoon per person, for cooking
• Curd, to serve

Method

1. Knead the atta with water into a soft dough. Cover and rest for 15 minutes.
2. Mix the paneer with onion, green chilli, ajwain, chilli powder, garam masala, coriander and salt. Squeeze the onion mixture lightly first if it feels watery.
3. Divide the dough into 6 balls and the filling into 6 portions. Keep the filling portions generous, the filling should feel almost equal to the dough.
4. Roll a dough ball into a small circle, place one portion of filling in the centre, gather the edges and seal like a potli.
5. Flatten gently and roll out with light hands, dusting with dry atta so it does not tear.
6. Cook on a hot tawa till bubbles appear, flip, then apply about 1/2 teaspoon ghee per side and cook till both sides have golden spots.
7. Serve hot with a full katori of plain curd. Skip the butter on top, the ghee in the pan is enough.

Make it your own

• Mix a few spoons of grated carrot or crushed peas into the filling for colour and fibre.
• For an even bigger protein push, serve with a glass of chaas instead of chai.
• Wondering about the ghee? A measured teaspoon has a place in everyday cooking, here is an honest look at ghee.

Enjoy it as part of the CurviCare Plate, and see more high-protein Indian breakfasts.