Lunch 🤖 AI Generated

Saag Paneer Stuffed Paratha | 40% Lighter

Crispy ghee-fried flatbread bursting with creamy spinach and crumbly paneer—a restaurant favorite now 40% lighter. Our Fat Switch uses low-fat paneer and Greek yogurt in the filling without sacrificing that rich, indulgent taste that makes this North Indian classic irresistible.

25m

Prep Time

28m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 1.5 cups whole wheat flour
✓ 1/2 cup all-purpose flour
✓ 1/2 tsp salt
✓ 1/4 tsp turmeric
✓ 1/2 tsp cumin seeds
✓ 3/4 cup warm water
✓ 1.5 tbsp ghee (divided)
✓ Cooking spray
✓ 2 tbsp oil for dough
✓ 180g low-fat paneer, crumbled
✓ 50g firm tofu, crumbled
✓ 2 cups fresh spinach (blanched, squeezed dry)
✓ 1/4 cup Greek yogurt
✓ 1 tbsp cashew paste
✓ 1 tsp ginger-garlic paste
✓ 1/2 tsp green chilli, minced
✓ 1/4 tsp garam masala
✓ Salt and black pepper to taste

👨‍🍳 Instructions

1. Make the Dough: Mix whole wheat flour, all-purpose flour, salt, turmeric, and cumin seeds. Add 2 tbsp oil and gradually incorporate warm water, kneading for 6–8 minutes until smooth and soft. Cover with damp cloth for 10 minutes.

2. Prepare the Filling: Blanch spinach in boiling salted water for 2 minutes, drain, squeeze dry, and chop finely. In a bowl, combine spinach, crumbled paneer, crumbled tofu, Greek yogurt, and cashew paste. Stir in ginger-garlic paste, green chilli, garam masala, salt, and black pepper. Mix until just combined; don't overmix.

3. Divide and Shape: Divide dough into 4 equal balls. On a floured surface, roll one ball into a 5-inch circle. Spoon 3 tbsp filling into the center, fold edges over, seal gently, and flatten into a 7-inch circle, dusting with flour as needed.

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4. Shape All Parathas: Repeat with remaining dough balls and filling. Stack finished parathas between parchment sheets to prevent sticking. Work quickly so dough doesn't dry out.

5. Heat the Griddle: Place a cast-iron or non-stick tawa (griddle) over medium-high heat for 2 minutes until evenly hot. Lightly spray with cooking spray.

6. Cook First Side: Lay one paratha flat on the griddle. Cook for 2–3 minutes, pressing gently with a spatula, until light golden spots appear on the base.

7. Flip and Finish: Flip the paratha. Drizzle 1/2 tsp ghee around the edges, then flip again. Drizzle another 1/2 tsp ghee on the cooked side and flip back. Cook until golden and crispy, about 1–2 minutes per side. Total ghee per paratha: ~1 tsp.

8. Rest and Serve: Transfer to a warm plate. Repeat with remaining parathas. Serve hot with Greek yogurt (instead of sour cream), fresh lemon wedges, and pickled onions.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates48g

Fat10g

🏷️ Tags

#Low-fat paratha recipe#Saag paneer healthy version#Indian stuffed flatbread under 400 calories

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