Paneer & Spinach Stuffed Paratha
A whole wheat paratha stuffed with paneer and spinach — a filling prenatal breakfast rich in folate, iron and calcium, served warm with curd.
Total Time
35 min
Serves
4 people
Calories
220 kcal
Nutrition per serving
Key Pregnancy Nutrients
- Fiber3 g
- Iron2.1 mg
Ingredients
- 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)
Instructions
- 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.
Nutrition per serving
Key Pregnancy Nutrients
- Fiber3 g
- Iron2.1 mg
You might also like
More Prenatal Recipes
Vegetable & Dal Soup with Whole Grain Toast
A light vegetable and dal soup served with whole grain toast — easy to digest, rich in protein, iron and fibre, ideal for prenatal evenings.
Rajma (Kidney Bean) Curry
A hearty rajma curry rich in plant protein, iron and fibre — supports steady energy and helps prevent constipation, a prenatal favourite with rice.
Palak (Spinach) Tofu Bhurji
A spiced spinach and tofu bhurji combining iron- and folate-rich palak with soy protein — a prenatal-friendly option for those limiting paneer.