Paneer Paratha with Saffola Masala Oats

Paneer Paratha with Saffola Masala Oats Recipe

Paneer Paratha with Saffola Masala Oats is a healthy recipe mix of proteins, carbohydrates and good fats that keeps you full till late lunch hours and helps you choose for a light working lunch if required.

Cooking time
30 min


    For 6 Paranthas


    • 200 grams Paneer  
    • 1 packet Saffola masala coriander oats 
    • 1.5 cup mix of herbs and greens, finely chopped (methi, soya, dhaniyapatta etc)
    • 1/2 teaspoon red chilli flakes
    • 1 cup whole wheat atta
    • 1/4 teaspoon Salt
    • 1 cup water approximately
    • 1 teaspoon Saffola oil to cook the paranthas per piece (optional)

How to make Paneer Paratha with Saffola Masala Oats

    • Crush the paneer, add the chopped mixed greens and Saffola masala oats along with red chilly flakes and mix them all together
    • It makes a dough-like consistency that can be stuffed inside a parantha really easily
    • Make a soft dough with the whole wheat atta by adding 1/4 teaspoon salt and required amount of water
    • Take care to keep the consistency of the dough exactly like the paneer stuffing. It helps in rolling out evenly thin paranthas and keeping the stuffing intact
    • Now make small lime sized balls of the atta dough, flatten it and place a large ball of the stuffing mix over it. Heat a griddle or frying pan in the meantime
    • The stuffing should be double the size of the dough ball so the rich flavours of paneer mix are not diluted
    • Seal the dough ball after stuffing it nicely, flatten using your fingers, dust with dry flour and roll out evenly thin paranthas
    • Flip the parantha over the hot griddle, brush a little ghee or oil on both sides and cook both sides till brown spots appear and the parantha gets firm. You can skip brushing oil to this parantha as the stuffing is quite soft and moist. Just let it cook both sides and serve hot.
    • Serve hot with a raita and salad or pickle. I have served it with pomegranate and onion raita and a cabbage pickle
    • This parantha tastes good even when cold, so it makes a nice lunch box meal too
    • To make the pomegranate and onion raita, whip 2 cups of low-fat yogurt, add a cup of pomegranate arils, 1/4 cup of chopped onions and a handful of mint leaves. Season with salt and pepper and serve as required

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Pls specify herbs & greens to be used

Sep 30, 2016

Average: 4 (1 vote)

Very tasty

Very tasty

Feb 20, 2015

Average: 4 (1 vote)

It's a simple healthy Recipe. Brilliant...

It's a simple healthy Recipe. Brilliantly used ingredients. Lovely

Dec 22, 2014

Average: 4 (1 vote)
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