Egg and Paneer Stuffed Paratha
This Egg and Paneer Stuffed Paratha recipe is a healthy, high-protein option that is perfect for breakfast or lunch. It's a great option for people who are trying to lose weight as it is filling and low in calories. The paneer is an excellent source of protein, while the egg provides an additional boost of protein and healthy fats. This recipe is vegetarian, making it suitable for many dietary preferences. People with a dairy allergy should avoid this dish.
Allergen Information: Contains Gluten, Egg, Dairy
Nutrition Facts
Per serving
Energy
187 kcal
Protein
10 g
Carbs
26 g
Fat
4 g
Fiber
4 g
Ingredients
Egg, poultry, white, raw
4 medium (132g)
Skimmed milk paneer (Homemade)
0.25 cup, crumbled (60g)
Wheat flour, atta
0.5 cup (120g)
Olive Oil
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Red chilli Powder
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
Cumin Powder
0.5 tsp (1g)
Garam Masala
1 tsp (3g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Clove Garlic, Chopped
1 tsp (5g)
Chopped Green Chilli
2 tsp (4g)
Instructions
Preparation
Heat oil in a pan over medium heat. Add chopped garlic and green chili and sauté for 2-3 minutes.
Add beaten egg white and mix well. Cook for 3-4 minutes, stirring occasionally, until the eggs are fully cooked and scrambled.
Remove the pan from heat and let the mixture cool down.
Use the plain scrambled egg as a filling for parathas.
Cooking Steps
In a mixing bowl, combine whole wheat flour, salt, and water to form a smooth dough. Knead the dough for 5-7 minutes and set aside.
In a separate mixing bowl, combine crumbled paneer, cooked scrambled eggs, cumin powder, coriander powder, garam masala, red chili powder, and chopped fresh coriander leaves. Mix until well combined.
Divide the dough into equal-sized balls. Roll out each ball into a small circle.
Place a spoonful of the egg and paneer mixture in the center of the circle.
Bring the edges of the circle together to form a ball, sealing the egg and paneer mixture inside.
Roll out the ball again into a larger circle, ensuring that the egg and paneer mixture is evenly distributed.
Heat a pan over medium heat and brush it with oil. Place the rolled-out paratha on the pan and cook until golden brown on both sides.
Serve hot.