Low Sodium Paneer Paratha
Give your taste buds a flavorful yet health-conscious treat with this Low Sodium Paneer Paratha recipe! Perfect for those seeking a reduced-salt option, this dish combines the wholesome goodness of whole wheat flour and protein-packed paneer with aromatic seasonings like cumin, coriander, garam masala, and a pinch of red chili powder for a balanced kick. Fresh cilantro adds a refreshing burst of flavor, while a salt-free seasoning mix ensures maximum taste without compromising on sodium. Each stuffed paratha is hand-rolled to perfection, cooked until golden brown, and served piping hot, making it an ideal choice for a hearty breakfast, lunch, or dinner. Pair these savory delights with low-sodium raita or a crisp side salad for a full meal that’s both satisfying and heart-friendly. Explore a delicious way to enjoy comfort food with a health-conscious twist!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour (atta)
- 1 cup Paneer
- 0.75 cup Water
- 1 teaspoon Salt-free seasoning mix
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Oil
- 3 tablespoons Ghee or oil for cooking
Instructions
In a large mixing bowl, combine whole wheat flour and water gradually to form a soft and pliable dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
While the dough rests, crumble the paneer into a separate bowl. Add salt-free seasoning mix, cumin seeds, red chili powder, coriander powder, garam masala, and chopped cilantro. Mix well until all the ingredients are evenly combined.
Divide the dough into 8 equal portions and shape them into balls. Flatten each ball slightly with your hands.
Take one dough ball and roll it into a small disc (about 3 inches in diameter) using a rolling pin. Place a spoonful of the paneer filling in the center of the disc.
Bring the edges of the dough together to cover the filling and pinch to seal. Carefully flatten the dough ball again and roll gently into a flat round paratha (about 6-7 inches in diameter). Sprinkle a little dry flour if necessary to prevent sticking.
Heat a non-stick tawa or griddle over medium heat. Add a small amount of ghee or oil to the pan.
Place the rolled paratha onto the hot tawa. Cook until brown spots appear on one side, then flip. Apply a little more ghee or oil and cook the other side until golden brown.
Repeat the process with the remaining dough balls and filling.
Serve the parathas hot with low sodium raita or a side salad for a complete meal.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 185.7 g | 68% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 3.9 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 813 mg | 63% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1231 mg | 26% | |
*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.
