Today, let’s make something delicious and nourishing – Paneer Paratha with Makhana Raita!
This meal is a perfect balance of taste and health – soft, stuffed paneer parathas packed with protein and fiber, served with a creamy, crunchy and omega- rich makhana raita.
It’s ideal for a wholsome brekfast, a tiffin lunch, or even a light dinner. The parathas are enriched with soya granules and roasted chana flour, making them extra filling and high in protein. Paired with the cooling makhana raita, this combo is pure comfort on a plate!!
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Ingredients
For the Dough:
- Wheat flour – 1 cup
• Soya granules – ¼ cup
• Roasted chana (Bengal gram) – ¼ cup
• Turmeric powder – 1/8 tsp
• Red chili powder – ¼ tsp
• Salt – as per taste
• Water – as required
For the Stuffing:
- Paneer (grated) – 1 cup
• Green chili (finely chopped) – 1
• Ginger (grated) – ¼ tsp
• Red chili powder – ½ tsp
• Turmeric powder – ¼ tsp
• Cumin powder – ¼ tsp
• Coriander powder – ¼ tsp
• Garam masala powder – 1/8 tsp
• Salt – as per taste
• Fresh coriander (finely chopped) – 1 tbsp
For the Makhana Raita:
- Curd (whisked) – ½ cup
• Flax seeds & sesame powder – 1 tsp
• Roasted makhana (fox nuts) – ¼ cup
• Red chili powder – a pinch
• Black salt – as required
• Black pepper powder – 1/8 tsp
• Fresh coriander leaves – 1 tsp
• Roasted cumin powder – a pinch
Method
Step 1 – Prepare the Dough
- Firstly, grind soya granules and roasted chana together into a fine powder using a mixer.
- In a mixing bowl, add wheat flour, the prepared soya – chana powder, turmeric powder, red chili powder and salt as per taste.
- Gradually add water and knead into a soft, pliable dough.
- Apply a few drops of oil on top, cover it, and let it rest for 30 minutes.
Step 2 – Prepare the Makhana Raita
- Heat a pan and dry roast 1/4 cup makhana (fox nut) until crisp. Remove and set aside.
- In the same pan, add flax seeds (alsi) and white sesame seeds (til). Roast for 2 – 3 minutes until fragrant, then let cool and grind into a powder.
- In a bowl, whisk 1/2 cup curd until smooth.
- Add black salt, a pinch of red chili powder, black pepper powder, and roasted cumin powder.
- Mix in roasted makhana, 1 tsp of flax seeds and sesame powder, and fresh coriander leaves.
- Stir well and refrigerate until serving time.
- This makhana absorbs the curd beautifully, giving your raita a creamy, crunchy texture with a nutty flavor.
Step – 3 Prepare the Paneer Stuffing
- In a mixing bowl, mix grated paneer, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, ginger, green chili, salt as per taste and fresh coriadner leaves.
- Mix getnly until everything is well combined.
- Our paratha stuffing is ready.
Step 4 – Roll & stuff the parathas
- After resting, knead the dough again for a minute and divide it into equal portions.
- Take one portion, roll it into a small disc, and lightly dust it with dry flour.
- Add a spoonful of paneer stuffing in the center.
- Bring the edges together to seal and gently flatten it.
- Roll it out carefully into a round paratha (about 6 inches in diameter)
- If the stuffing feels moist, dust it lightly with dry flour before filling – it prevents sticking while rolling.
Step 5 – Cook the Parathas
- Heat a tawa (griddle) on medium flame.
- Place the rolled paratha on the hot tawa and cook until small bubbles appear.
- Flip and apply ghee, butter, or oil on both sides.
- Cook until golden brown and crisp on both sides.
- Repeat the process for all parathas.
Serve these hot paneer parathas with a bowl of cool makhana raita and a little pickle or salad on the side.
This meal is: High in protein, Packed with fiber & calcium, Perfect for breakfast, lunch, or a light dinner
And there you have it — a wholesome, hearty meal of Paneer Paratha and Makhana Raita!
Soft parathas, full of flavor and protein, paired with a crunchy, cooling raita — the perfect balance of taste and health.
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Tips & Tricks
- Make ahead: You can prepare the dough and stuffing in advance and refrigerate them for up to 1 day.
- Crispier parathas: Use ghee instead of oil for frying.
- Healthier twist: Add grated carrots or spinach to the dough for extra nutrition.
- Raita variation: Add grated cucumber or pomegranate seeds for a refreshing twist.
