This combination is awesome. The sour cheese and the bitter methi are a perfect pair.
When it comes to food, I’ve been experimenting for a long time, and this is one of my genuine creations. This is a combination I have never heard of and have never seen featured on any food blogs or TV shows. Originally from Gujarat, methi paratha (also known as thepla) is a quick and healthy dinner option. It adds protein, especially when coupled with cheese.
My loved ones do not share my enthusiasm for methi. This dish is responsible for the methi paratha being a regular at my house for breakfast. I have made a few minor adjustments to the traditional Thepla recipe. To make the filling more substantial, I like to mix in some paneer along with the cheese. An excellent Paneer-stuffed Methi paratha can be prepared by following the steps outlined below.
Two cups of whole wheat flour, for the Paratha dough
1 cup of cleaned and sliced methi
• 3–4 garlic bulbs, mashed
• Grated Ginger, Half an Inch
Two green chilli peppers
Turmeric Powder, Half a Teaspoon
Red chilli powder, 1 teaspoon
Include: 1/2 teaspoon of garam masala
Kneading water
To taste: salt
• 100 g shredded paneer, for the filling
Grated Cheese, 200 Grams
One-half cup of freshly chopped coriander
• One green chilli, chopped finely
To Season: 1/2 Teaspoon Black Pepper
• 1 tablespoon ground cumin
To taste: salt
Paratha Preparation Guidelines
Collect the flour in a large bowl.
Include the last of the paratha ingredients.
Prepare a dough that is soft and pliable, as we do when making chapattis or other stuffed parathas.
Set it aside for at least ten to fifteen minutes to rest.
Preparing the Filling
Mix the grated cheese and paneer together in a bowl.
Mix the cumin, coriander, chilli powder, and black pepper together.
Combine in a well-balanced fashion
Let’s make the Paratha right now!
Round up the dough into about eight equal portions.
One method is to use a rolling pin to flatten a ball of dough into a disc about three or four inches in diameter.
Make a well in the centre of the dish and add a few teaspoons of the filling.
Wrap the filling in the paratha and fold over the ends to seal. If there’s too much dough, cut it off.
Make a ball out of this.
Compactly roll it to a diameter of no more than 6 inches.
Get a pan hot.
Cook the rolled paratha on a tava over low to medium heat, flipping once.
When the paratha is done, butter both sides and cook them in hot oil until golden brown.
Take it out of the oven or off the stove.
