Methi and paneer paratha with pasteurised curd

Name: Methi and paneer paratha with pasteurised curd
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions

A North Indian stuffed flatbread of whole-wheat dough filled with fenugreek (methi) leaves and crumbled paneer, served with pasteurised curd.

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Dairy-free alternative: use mashed boiled potato instead of paneer, crumbled (made from pasteurised milk)

For 4 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Knead the atta with water, half the methi leaves and the ajwain into a soft dough; rest for 15 minutes.
Step 2. Mix the remaining methi with the crumbled paneer, ginger and chilli for the filling.
Step 3. Divide the dough into balls, roll each out, place a portion of filling inside, seal and roll gently into a paratha.
Step 4. Cook on a hot griddle (tawa) with a little ghee on each side until golden brown spots appear.
Step 5. Serve hot with a katori (about 150 g) of pasteurised curd.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

In pregnancy, cook eggs until the white and yolk are completely set, and cook chicken, mutton and fish right through until piping hot.
Use pasteurised milk, or boil loose milk and cool it before use; choose curd and paneer made from pasteurised or boiled milk.
Wash all vegetables and fruit in clean running water, and use safe drinking water for cooking, soaking and drinking.
Refrigerate leftovers within two hours (within one hour in hot weather), store cooked rice cold and reheat once until piping hot throughout.
Avoid raw or lightly cooked sprouts in pregnancy — cook sprouts thoroughly before eating.
No alcohol is used in this recipe.
Use paneer and curd made only from pasteurised or well-boiled and cooled milk.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Maternal nutrition — guidance for pregnant women — Ministry of Health and Family Welfare, Government of India, reviewed 10 September 2026
Milk and milk products — safety and pasteurisation — Food Safety and Standards Authority of India (FSSAI), reviewed 10 September 2026