Singhada Paneer Paratha
This singhada paneer paratha is a soft, filling vrat-friendly paratha made with singhada atta, paneer, ginger, green chili, coriander, and simple spices. The paneer helps keep the dough soft while adding protein, and the parathas cook beautifully on a hot tawa with a little oil.
This recipe makes about 5-6 small parathas. One serving, about 2 parathas with plain yogurt, has approximately 350 calories, 16 g protein, and 4 g fiber. Nutrition is an estimate and may vary based on the paneer, yogurt, and oil used.
Why You’ll Love This Singhada Paneer Paratha
- Made with singhada atta, also called water chestnut flour
- Soft and filling because of the paneer
- Great for vrat, fasting days, or a simple vegetarian meal
- Uses simple pantry spices and fresh herbs
- Pairs well with plain yogurt
Serving Suggestions
Serve these parathas warm with plain yogurt. You can also pair them with vrat-friendly chutney, cucumber slices, or a simple bowl of curd for a more filling meal.
Tips for Best Results
Keep the dough soft but not sticky, and add water only if it feels dry. Paneer usually adds enough moisture, so start mixing before adding extra water. Since singhada atta can be delicate, roll each portion gently and use extra flour for dusting. If the edges crack, press them back together and continue rolling slowly. A hot tawa helps the parathas cook evenly and gives them a light golden color. Use only a little oil while roasting so they stay soft without becoming greasy. You can read more about water chestnut, the ingredient used to make singhada atta.
If you enjoy high-protein vegetarian meals, be sure to check out my other high-protein recipes for more easy meal inspiration!
Singhada Paneer Paratha
Ingredients
- 150 g paneer cubed
- 1 cup singhada atta plus extra for rolling
- 1 inch ginger
- 1 green chili
- 2 tbsp fresh coriander
- ½ tsp cumin powder
- ½ tsp sendha namak or to taste
- 1 tsp ghee
- 2 tbsp water only if needed
- 1 tsp oil for roasting
- Plain yogurt for serving
Instructions
- Add paneer, ginger, green chili, and coriander to a chopper and pulse into a coarse, even mixture.
- Transfer to a bowl and add singhada atta, cumin powder, sendha namak, and ghee. Mix into a soft dough, adding a little water only if needed.
- Divide into 5–6 portions. Dust lightly with singhada atta and gently roll, or press using a roti press.
- Heat a tawa and roast each roti on both sides, using a little oil as needed, until cooked through and golden brown.
- Serve warm with plain yogurt.
