Methi paratha stuffed with Paneer Cheese - Eating Cultures
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Methi paratha stuffed with Paneer Cheese

Methi paratha stuffed with Paneer Cheese

It is a rocking combination. The bitterness of the methi and the sourness of the cheese compliment each other well.

I have been experimenting with food since a very long time and this I believe is one of my genuine creations. I have never eaten this combination anywhere nor have I seen it on any of the cookery shows or blogs. Methi paratha or thepla comes from Gujarat and is a wholesome, healthy and a quick meal. Combine it with cheese it gives you the protein component too.

My family does not really like methi and I love methi. This recipe changed my family to love the methi paratha and it is a regular in our breakfasts now. I have a done a few changes in the traditional Thepla recipe. I also like adding paneer to my cheese to give the stuffing a better body. Follow the recipe under here for a delicious Methi paratha stuffed with Paneer Cheese.

Methi paratha stuffed with Paneer & Cheese

Print Recipe
By Serves: 4 Prep Time: 10 minutes Cooking Time: 10 minutes


For the Paratha dough

  • 2 cups of whole wheat flour
  • 1 cup of washed and cut methi
  • 3-4 cloves of garlic mashed
  • ½ inch ginger mashed
  • 2 green chillies
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp garam masala
  • Water to knead the dough
  • Salt to taste

For the Stuffing

  • 100gms paneer grated
  • 200 gms cheese grated
  • ½ cup fresh finely chopped coriander
  • 1 finely chopped green chilli
  • ½ tsp black pepper
  • 1 tbsp cumin powder
  • Salt to taste


For the Paratha


Take the flour in a bowl


Add all the paratha ingredients to it


Knead a soft dough, like the way we do it for chapattis or any other stuffed paratha


Leave it to rest for a while approx. 10-15 mins

For the Stuffing


Take the grated cheese and paneer in a bowl


Mix the coriander, green chilli, black pepper, cumin powder


Mix well

Let’s make the Paratha now


Make about 8 equal balls from the dough


Take a ball of dough and roll it on a rolling pan till about 3-4 inches in diameter


Add a couple of spoons of the stuffing in the center.


Pull the ends of the rolled paratha over the stuffing and seal it properly. Remove any excessive dough if required.


Make this into a ball again


Roll it to about 6 inches in size or to whatever best size you can manage


Heat up a tava


Put the rolled paratha on the tava and cook on medium heat on both sides


Once the paratha is cooked, increase the heat and apply some butter to the paratha on both sides and fry on both sides


Bring it down from the fire and serve


This Methi paratha needs no accompaniments. It is good on its own. The feeling this paratha leaves on your tongue is of “One more bite will do” .

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