paneer spring onion paratha recipe | spring onion paratha | healthy paneer spring onion paratha |
by Tarla Dalal

paneer spring onion paratha recipe | spring onion paratha with whole wheat flour | healthy paneer spring onion paratha | with 25 amazing images.

paneer spring onion paratha recipe is a healthy Indian paratha made with whole wheat flour. Learn how to make healthy paneer spring onion paratha.

paneer spring onion paratha is a mouthwatering Indian flatbread that combines the richness of paneer (Indian cottage cheese) with the freshness of spring onions. This delectable dish is a popular choice for breakfast or as a satisfying snack.

To prepare paneer spring onion paratha, you will need a few basic ingredients: whole wheat flour, low fat paneer, spring onions, green chillies, as well as salt and oil for cooking.

Start by preparing the dough for the paratha. In a mixing bowl, combine the whole wheat flour with a pinch of salt and water. Knead the dough until it becomes smooth and pliable without adding any water. Set it aside to rest for a few minutes. Divide the dough into 8 small portions and roll them out into circles on a lightly floured surface. Roll a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a griddle or a non-stick pan over medium heat and cook the paratha on both sides until golden brown, brushing each side with oil for a crispy texture.

The result is a fragrant and flavorful paneer spring onion paratha with a crispy exterior and a soft, melt-in-your-mouth filling. The combination of the creamy paneer and the fresh spring onions creates a delightful balance of textures and flavors.

paneer spring onion paratha can be enjoyed on its own or paired with a side of dahi (curd), pickle, or chutney. It is a versatile dish that can be served for breakfast, lunch, or dinner, and it is loved by both kids and adults alike.

Serve the paneer spring onion paratha with curds to further boost the protein content.

So, if you're craving a savory and satisfying Indian flatbread, give paneer spring onion paratha a try. Its delicious flavors and comforting textures are sure to make it a favorite in your culinary repertoire.

paneer spring onion paratha is a good source of phosphorus, calcium, and vitamin B1.

paneer spring onion paratha with only 82 calories per serving, is a low-calorie food. This makes it a good option for people who are trying to lose weight or maintain a healthy weight.

Pro tips for paneer spring onion paratha. 1. Do not let the dough rest for too long after dividing it, as the paneer may make the dough watery. It is best to cook the paratha immediately after dividing the dough. 2. To prevent the paratha from sticking to the griddle, grease it lightly with oil or ghee. 3. The healthiest oil for Indian cooking is coconut oil. Use Coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts. Another good option is peanut oil. Peanut oil has the highest amount of MUFA (around 49%) amongst most Indian common cooking oils.

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Paneer Spring Onion Paratha recipe - How to make Paneer Spring Onion Paratha

For Paneer Spring Onion Paratha
1/2 cup grated paneer (cottage cheese)
1/2 cup finely chopped spring onions (whites and greens)
3/4 cup whole wheat flour (gehun ka atta)
1 tsp finely chopped green chillies
salt and to taste
whole wheat flour (gehun ka atta) for rolling
2 tsp oil for cooking

Method
For paneer spring onion paratha

To make paneer spring onion paratha, in a deep bowl put whole wheat flour, low fat paneer, spring onions, green chillies, salt and pepper and knead into a soft dough using enough water.
Divide the dough into 8 equal portions.
Roll a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha,using ¼ tsp oil, till golden brown spots appear on both the sides.
Repeat steps 3 and 4 to make 7 more parathas.
Serve the paneer spring onion paratha immediately.

Nutrient values (Abbrv) per paratha

Energy	82 cal
Protein	2.8 g
Carbohydrates	9.8 g
Fiber	1.6 g
Fat	3.7 g
Cholesterol	0 mg
Sodium	2.6 mg

Click here to view calories for Paneer Spring Onion Paratha

Paneer Spring Onion Paratha recipe with step by step photos

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what is paneer spring onion paratha made off?

what is paneer spring onion paratha made off? spring onion paratha with whole wheat flour is made from 1/2 cup grated paneer (cottage cheese), 1/2 cup finely chopped spring onions (whites and greens), 3/4 cup whole wheat flour (gehun ka atta), 1 tsp green chilli paste and salt to taste. See below image of list of ingredients for paneer and spring onion paratha.

benefits of whole wheat flour

- Good for bones : Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones.
- Carbohydrate Metabolism:
  Whole wheat flour is rich in Vitamin B1 which is essential for glucose metabolism. It extracts energy from our food and converts it into ATP (adenosine triphosphate). See 11 benefits of gehun ka atta.

benefits of paneer

Paneer + Low Fat Paneer : Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. Potassium in paneer helps to reduce the effect of high sodium, by lowering blood pressure and contraction of blood vessels, resulting in improved heart health and reduced risk of heart attack. Great for weight loss and read the interesting article on benefits of paneer. Low fat paneer is has all the same nutrients as full-fat paneer, but it is minus the fat.

dough for paneer spring onion paratha

In a deep bowl put 3/4 cup whole wheat flour (gehun ka atta).

Add 1/2 cup grated paneer (cottage cheese).
Add 1/2 cup finely chopped spring onions (whites and greens).
Add 1 tsp finely chopped green chillies.
Add salt to taste.
Add pepper.

Add 2 tsp oil. Consider using coconut oil instead of processed seed oils for a healthier diet.
Knead to make a dough. There is no need to add water as paneer will release some water while making the dough.
Divinde the dough into 8.

cooking paneer spring onion paratha

To make paneer spring onion paratha recipe | spring onion paratha | healthy paneer spring onion paratha | dust a rolling board with whole wheat flour.
Flatten the dough ball with your palms and place on the board for rolling.

roll out each portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and grease with oil.
Place roti on hot greased tava.
Grease and cook paratha for 45 seconds. Remember to press down with spatula when cooking paratha.
Flip over.

Grease and cook for 20 seconds. Remember to press down with spatula when cooking paratha.
Flip paneer spring onion paratha | spring onion paratha with whole wheat flour | healthy paneer spring onion paratha | over and your paratha is ready.
Serve paneer spring onion paratha | spring onion paratha with whole wheat flour | healthy paneer spring onion paratha | hot with curds.

pro tips for paneer spring onion paratha

Do not let the dough rest for too long after dividing it, as the paneer may make the dough watery. It is best to cook the paratha immediately after dividing the dough.
To prevent the paratha from sticking to the griddle, grease it lightly with oil or ghee.

The healthiest oil for Indian cooking is coconut oil. Use Coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts. Another good option is peanut oil. Peanut oil has the highest amount of MUFA (around 49%) amongst most Indian common cooking oils.
Knead to make a dough. There is no need to add water as paneer will release some water while making the dough.
Serve healthy paneer spring onion paratha with low fat curds or curds. See how to make dahi.

paneer spring onion paratha benefits

Paneer Spring Onion Paratha is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). Serving size is 2 parathas per person.
1. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 24% of RDA.
2. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, Sesame seeds, Garden cress seeds (halim), Capsicum, Wheat flour, Chana dal, moong, walnuts, masoor dal, brown rice, jowar, bajra. 20% of RDA.
3. Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts and ragi. Required from kids to adults. 18% of RDA.

Archana M

on 14 Aug 15 03:55 PM

protein paratha.. this recipe is really very nice.. as the paneer in it is not stuffed but added to the dough.. making it very soft.. and the spring onions.. adds flavour and crunch to the paratha.. it is worth trying this recipe..

n_katira

on 14 Aug 15 03:53 PM

Nice and attractive to look!! The protein comes from the paneer. The taste of spring onion dominates in these parathas, so even non paneer lovers can rely on this recipe to build up their protein stores.