Methi Paneer Paratha

(Fenugreek and Cottage Cheese Stuffed Paratha)

This delightful Indian stuffed flatbread is a symphony of flavors and textures, sure to leave you craving for more. The fresh fenugreek leaves are finely chopped and sautéed with fragrant spices, creating a vibrant filling that perfectly complements the crumbled paneer. As you take a bite, you'll experience the tender and flaky paratha, lovingly enveloping the delectable mixture of fenugreek and paneer.

*Images for representation purposes only


  • 2 cups whole wheat flour
  • 1 cup fresh fenugreek leaves, finely chopped
  • 1 cup crumbled Sharma’s Kitchen Paneer
  • 1 teaspoon ginger, grated
  • 1 teaspoon green chili, finely chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Sharma’s Kitchen Ghee for cooking

Makes 4 servings


In a mixing bowl, combine the whole wheat flour with a pinch of salt. Gradually add water and knead into a soft dough. Set aside for 15 minutes.

Heat a teaspoon of Sharma’s Kitchen Ghee in a pan. Add cumin seeds and let them splutter.

Add chopped fenugreek leaves, ginger, green chili, garam masala, and salt. Mix well and cook for 4-5 minutes until the fenugreek leaves wilt.

In a separate bowl, combine crumbled paneer with the cooked fenugreek mixture. Mix well.

Divide the dough into small balls. Roll out each ball into a small circle and place a portion of the paneer-fenugreek mixture in the center.

Fold the edges of the dough to cover the stuffing completely and roll it out into a round paratha.

Heat a tawa (griddle) and cook the paratha on medium heat, applying ghee on both sides until golden brown spots appear.

Now your methi Paneer Paratha is ready to be served hot with Sharma's Kitchen Probiotic Yoghurt.

Are you one of people who don’t like to eat plain Yoghurt? Here are some delightful ways to enjoy it and derive its various benefits

Yoghurt rice or dahi chawal

Take a bowl of cooked rice, mix it with Yoghurt, a bit of pepper and salt and then have it. You could also garnish it with some pomegranate seeds.


Mix vegetables like onions and tomatoes and add them to Yoghurt. Sprinkle a pinch of salt and pepper to enhance the taste. You can also make other types of raita including boondi raita. Mint and jeera raita aid digestion.


This sour and slightly spicy delicacy with a think consistency is made from a mixture of Yoghurt and besan (gram flour). Usually enjoyed with steamed or jeera rice, it can also be served with some freshly made parathas or rotis.

Sharma’s Kitchen Probiotic Yoghurt is the leading Indian Yoghurt brand in Australia, being the pioneer in the market. It packs all the benefits of natural yoghurt with Probiotics plus the added goodness of being a local made product. Available at all leading Indian stores all over Australia, Sharma's Kitchen Yoghurt has won multiple State and National awards for quality.

For yoghurt, we start with the
best milk

We add our very own
blend of cultures passed
down from generation to generation

The result?
creamy yoghurt is ready as
good as delicious


Multiple Gold & Silver winner at both DIAA and Sydney Royal Awards

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