Paneer Paratha

Stuffed with crumbled paneer and fresh herbs — a high-protein twist on a north-Indian favourite. Pair with curd and pickle for a perfect weekend brunch.

Ingredients

• 2 cups MillD high-protein atta
• 200 g paneer, finely crumbled
• 2 tbsp fresh coriander, chopped
• 1 tsp grated ginger
• ½ tsp garam masala
• Salt to taste
• Ghee for cooking

Method

1. Knead the atta into a soft, pliable dough. Rest covered for 10 minutes.
2. Mix paneer, coriander, ginger, garam masala, and salt into a smooth filling.
3. Roll out a small disc, place filling, gather edges, seal, and roll out again.
4. Cook on medium-hot tawa with ghee until golden on both sides.
5. Serve with cool curd and onion rings.