Paneer & Spinach Stuffed Paratha
A whole wheat paratha stuffed with paneer and spinach, a filling prenatal breakfast that brings protein and calcium, served warm with curd.
- Protein source
- Calcium source
- Vegetarian
Why you'll love this
A soft, golden paratha with a savoury paneer and palak filling, it makes a warm breakfast or tiffin that needs nothing more than a bowl of curd on the side.
Good for: Breakfast · Lunchbox · Comfort food · Vegetarian · Pregnancy
Total Time
35 min
Serves
4 people
Calories
220 kcal
Nutrition highlights
Estimated, per serving
Key Pregnancy Nutrients
- Fibre3 g
- Iron2.1 mg
- Calcium180 mg
- Vitamin C12 mg
Why it can be useful during pregnancy
Stuffed parathas are an easy way to add protein and greens to a pregnancy breakfast without cooking a separate sabzi. The paneer brings protein and calcium and the whole wheat atta adds fibre, so one or two parathas with curd make a well-rounded morning meal.
Protein
Paneer in the filling and whole wheat flour in the dough together give each paratha a fair amount of protein, which helps build the baby's growing tissues, in a form you can eat by hand.
From: paneer, whole wheat flour
Calcium
Crumbled paneer adds calcium, which helps build strong bones and teeth, and the curd served alongside brings a little more.
From: paneer
Fibre
Using whole wheat atta instead of maida means each paratha adds fibre, which helps keep bowel movements regular; drink water through the morning too.
From: whole wheat flour
General nutrition information, not medical advice. Nutrient amounts are estimates, and your doctor may recommend supplements (such as folic acid or iron) that food alone does not replace.
Ingredients
What's in it
- Whole wheat flour – 1.5 cups
- Paneer, crumbled – 150 g
- Spinach, finely chopped and blanched – 1 cup
- Ginger, grated – 1 tsp
- Green chili, finely chopped (optional) – 1
- Cumin powder – 1/2 tsp
- Salt – to taste
- Ghee/oil – 2 tbsp (for cooking)
Easy substitutions
Paneer → Crumbled firm tofu
A dairy-free filling that still gives protein; add a pinch more salt and cumin for flavour. Tofu contains soy.
How to make it
- 1
Knead whole wheat flour with water into a soft dough. Rest 15 minutes.
- 2
Mix crumbled paneer, blanched spinach, ginger, green chili, cumin powder, and salt in a bowl.
- 3
Divide dough into 4 balls. Roll each slightly, place 2-3 tbsp filling in the center, seal edges, and roll gently into a paratha.
- 4
Cook on a hot tawa with a little ghee on each side until golden brown spots appear.
- 5
Serve hot with curd.
Pregnancy-friendly tips
- Squeeze lemon into the filling or add a chopped tomato salad on the side; vitamin C helps your body use the plant iron in spinach and wheat.
- If heartburn bothers you, go light on the ghee and green chilli, and eat one paratha at a time rather than a big stack.
- Keep your chai or coffee for a little later in the morning, since tea and coffee reduce how much plant iron you absorb from the meal.
Safety note
- Use packaged paneer made from pasteurised milk, or paneer made at home from boiled milk, and cook each paratha until the filling is steaming hot.
Contains: Milk, Wheat (gluten)
Frequently asked questions
Is paneer safe to eat in pregnancy?
Yes, paneer made from pasteurised milk is safe in pregnancy. Loose market paneer is of unknown origin, so choose a packaged brand or make it at home from boiled milk.
Can I make stuffed parathas ahead and freeze them?
Yes. Half-cook them on the tawa, cool, stack with butter paper between them and freeze. Finish on a hot tawa until the filling is steaming.
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