Recipe · Rotis and Parathas · by Karamjeet Kaur, Kidney Warriors Foundation (Facilitated by Babita Hazarika and Moumita Roychowdhury, Consultant Dieticians)
Paneer Paratha
Suitable for CKD, dialysis, diabetics and post transplant.
CKD (non-dialysis)On dialysisDiabeticPost-transplantp 38
Per serving
1 paratha
Safe for your stage
Phosphorus112 mg
Potassium190 mg
Sodium52 mg
Protein15 g
Energy350 kcal
Sodium in salt is not included in the above calculation
Ingredients
- Paneer (stuffing)200 g · 1 medium cup crumbled
- Ginger (stuffing)10 g · 2 tsp grated
- Coriander leaves (stuffing)15 g · 1 fistful finely chopped
- Chilly powder (stuffing)0.5 g · a pinch if required
- Coriander powder (stuffing)5 g · 1 tsp
- Wheat flour (dough)200 g · 1 medium cup
- Oil (dough)20 g · 4 tsp
Method
- 1In a bowl mix the paneer, ginger, chilly powder, salt and finely chopped coriander leaves.
- 2In another bowl mix the wheat flour with some oil and add water to make a soft dough.
- 3Make small lime-sized balls of the paneer stuffing.
- 4Roll out a small roti, fill with paneer.
- 5Bring the edges together and pat it flat.
- 6Use the rolling pin, gently rolling the paratha.
- 7Cook on a hot tava on medium flame. Turn and cook on both sides.
- 8Apply oil and make the parathas brown.
Notes from the contributor
- • Serve hot with mint chutney or tomato chutney.
- • Keep to your portion size as potassium levels may rise.
- • Discuss accompaniments with your dietician based on blood investigation.
Sources
- KWF · Proprietary-with-permission · id kwf_paneer_paratha