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Methi Aloo Paneer Stuffed Paratha is a healthy stuffed paratha made with fresh methi leaves with aloo and paneer. With spices added, this makes a delicious lunch box dish.

We mostly make these stuffed parathas for weekends, however, I also pack these for Konda’s lunch box as it’s easy to handle and eat. These parathas are a wonderful option to make.

I mostly make about 2 to 3 numbers, its easy to get the whole cooking done within 30 mins, sending this to my Kid’s Delight event, guest hosted by Bhawana themed on Lunch Box Dishes In 30 Minutes.

Step By Step Pictures for making the paratha

Methi Aloo Paneer Stuffed Paratha

Ingredients Needed:

For the Outer Layer

2 cups Wheat Flour
Salt to taste
Water as required
1 tsp Cooking Oil

For the Stuffing

1 cup Fenugreek Leaves / Fresh Methi Leaves

2 tsp Cooking Oil
1 cup Potato
1 cup Paneer grated
3 to 4 nos Green Chillies
1 inch Ginger
1 tsp Cumin Seeds
Salt to Taste
A Pinch Turmeric Powder
1 tsp Chat Masala

For the Outer Layer

Take the flour in a bowl with salt and add the water as required to knead to a soft dough. Divide into equal balls and let it rest for 10 mins.

For the stuffing:

Wash and clean the methi leaves. Let it drain, if required, chop it finely.
Slash the potatoes and microwave for 5 to 6 mins till cooked. Peel the skin and mash well.
Heat a nonstick pan with Oil, add Cumin Seeds, Green Chillies Ginger paste. Saute well.
Next, add the methi leaves, simmer till the leaves are well cooked, for about 5 mins.
Add salt and Turmeric Powder. Add the mashed potato, and combine well.
Now add the grated paneer and mix well.
Add the chat masala and cook for another 5 mins.

For assembling

Dust the balls, flatten, place a spoon of the stuffing in the center. Next cover outer layer on all sides.
Roll into 6 inches discs and cook on a hot tawa or griddle on both sides with oil smeared.
Serve with curds and pickle.

Print Pin

Methi Aloo Paneer Stuffed Paratha

Methi Aloo Paneer Stuffed Paratha is a healthy stuffed paratha made with fresh methi leaves with aloo and paneer. With spices added, this makes a delicious lunch box dish.

Course Lunch Box

Cuisine North Indian

Keyword Easy Kids Lunch Box Recipe

By Cook Method Stovetop

Occasion Lunch Box

By Diet Kid Friendly, Protein Rich

Dish Type Indian Flatbread, Kids Lunch Box, Paneer Dishes

Author Srivalli

Ingredients

For the Outer Layer

• 2 cups Wheat Flour
• Salt to taste
• Water as required
• 1 tsp Cooking Oil

For the Stuffing

• 1 cup Fenugreek Leaves / Fresh Methi Leaves
• 1 cup Potato
• 1 cup Paneer grated
• 2 tsp Cooking Oil
• 3 to 4 nos Green Chillies
• 1 inch Ginger
• 1 tsp Cumin Seeds
• Salt to Taste
• A Pinch Turmeric Powder
• 1 tsp Chat Masala

Instructions

For the Outer Layer

• Take the flour in a bowl with salt and add the water as required to knead to a soft dough. Divide into equal balls and let it rest for 10 mins.

For the stuffing:

• Wash and clean the methi leaves. Let it drain, if required, chop it finely.
• Slash the potatoes and microwave for 5 to 6 mins till cooked. Peel the skin and mash well.
• Heat a nonstick pan with Oil, add Cumin Seeds, Green Chillies Ginger paste. Saute well.
• Next, add the methi leaves, simmer till the leaves are well cooked, for about 5 mins.
• Add salt and Turmeric Powder. Add the mashed potato, and combine well.
• Now add the grated paneer and mix well.
• Add the chat masala and cook for another 5 mins.

For assembling

• Dust the balls, flatten, place a spoon of the stuffing in the center. Next cover outer layer on all sides.
• Roll into 6 inches discs and cook on a hot tawa or griddle on both sides with oil smeared.
• Serve with curds and pickle.

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