Low Fat Paneer Paratha
Indulge guilt-free in the delightful flavors of **Low-Fat Paneer Paratha**, a nutritious twist on the classic Indian stuffed flatbread. Made with whole wheat flour and a flavorful filling of crumbled low-fat paneer, fresh coriander, green chilies, and aromatic spices like cumin and coriander powder, this recipe delivers both taste and health in every bite. The dough is enriched with a hint of low-fat yogurt, ensuring a soft, pliable texture without compromising on indulgence. Perfectly golden and lightly crisped with a touch of olive oil, these parathas are cooked to perfection on a skillet. Ready in just 45 minutes, this high-protein, low-fat dish is perfect for breakfast, lunch, or dinner. Pair it with tangy yogurt or your favorite pickle for a wholesome and satisfying meal. Ideal for those seeking healthier alternatives, this recipe is a must-try for fitness-conscious foodies and fans of Indian cuisine!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 150 grams Low-fat paneer
- 1 tablespoon Low-fat yogurt
- 1 teaspoon Salt
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 1 small, finely chopped Green chilies
- 2 tablespoons, finely chopped Fresh coriander leaves
- as needed Water
- 2 teaspoons Olive oil
Instructions
In a large bowl, mix the whole wheat flour and salt, and gradually add water to form a smooth, pliable dough. Cover with a damp cloth and let it rest for 15 minutes.
While the dough is resting, crumble the low-fat paneer into a medium mixing bowl.
Add low-fat yogurt, red chili powder, coriander powder, cumin seeds, chopped green chilies, and fresh coriander leaves to the paneer. Mix well until combined.
Divide the dough into 8 equal portions and roll each portion into a ball.
Take one dough ball and flatten it into a small disc using a rolling pin. Place about 2 tablespoons of the paneer filling in the center.
Carefully bring the edges of the dough together to seal the paneer filling inside, shaping it into a ball again.
Gently roll the filled dough ball into a flatbread of about 6 inches in diameter, taking care not to tear the dough.
Heat a non-stick skillet or tawa over medium heat. Place the rolled paratha onto the hot skillet.
Cook one side until light brown spots appear, then flip and apply a small brush of olive oil on the cooked side.
Flip again, applying a little oil on the second side as well. Cook until both sides are golden brown.
Remove from heat and repeat with the remaining dough and filling.
Serve hot Low-Fat Paneer Paratha with a side of low-fat yogurt or your favorite pickle.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 7.5 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 861 mg | 66% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
