Paneer Moong Dal Paratha

Everyone loves a warm, comforting paratha—but when it’s going into the school tiffin box, I like to give it a boost of nutrition too. This Paneer Moong Dal Paratha is soft, flavourful, and packed with plant-based protein and calcium, thanks to the combination of moong dal and paneer.

It’s a wholesome lunchbox idea that’s easy to prep ahead and loved by kids and adults alike.

Ingredients: Makes approx. 6–8 parathas

• ½ cup moong dal, cooked and mashed
• ½ cup paneer, finely grated
• 1½ cups whole wheat flour
• ¼ cup finely chopped onion
• 2 tbsp chopped fresh coriander
• 1 green chilli, finely chopped (optional)
• 1 tsp coriander (dhania) powder
• ½ tsp aamchur (dry mango) powder
• Salt to taste
• Ghee/malai/milk, and water as needed to bring the dough together

Optional:
• Ghee for cooking
• A dollop of butter or curd for serving

Method:

1. In a large bowl, combine the cooked moong dal, finely grated paneer, onions, coriander, spices, and salt. Add the whole wheat flour and mix well.
2. Here’s the secret to soft, melt-in-the-mouth parathas! Add ghee/malai/milk of your choice, and a little water as needed to bring everything together into a soft, pliable dough. Knead well and let the dough rest for 10 minutes.
3. Divide the dough into equal-sized balls and roll them out into medium-sized parathas using a rolling pin and a light dusting of flour.
4. Cook on a hot tawa or pan, flipping and adding a little ghee until both sides are golden brown and cooked through.

Serving Tip:

Pack it in your kid’s school tiffin box and watch it disappear! These parathas pair perfectly with curd, chutney, or a tiny dab of pickle.

Whether you're prepping for school mornings or looking for a new healthy Indian lunchbox idea, this paratha is sure to become a repeat favorite in your weekly routine.

It also sneaks in some fibre, iron, and immune-boosting spices, making it a lunchbox recipe for kids that ticks all the right boxes.