PANEER AND SPINACH PARATHAS

Recipes

PANEER AND SPINACH PARATHAS

PANEER AND SPINACH PARATHAS

For the dough

1 ½ teacup plain flour (maida)

1 ½ teacup whole wheat flour (gehun ka atta)

2 teacups chopped spinach

2 tablespoons ghee

1 teaspoon salt

To be mixed into a stuffing

1 teacup crumbled paneer

1 teacup grated cauliflower

2 tablespoons chopped coriander

3 to 4 green chillies, chopped

For cooking

ghee

They look delicious and taste delicious.

Preparation time: 20 minutes.

Cooking time: 15 minutes.

Makes 6 parathas.

For the dough

Blend the spinach and lemon juice with 2 tablespoons of water in a liquidiser.

Sieve the flours with the salt. Add the ghee and mix well

Add the spinach mixture. Make a semi-soft dough by adding enough water.

How to proceed

Divide the dough into 6 portions.

Ron out one portion of the dough, put about 2 tea- spoons of the stuffing in the centre and seal the edges.

Roll out again into a thick paratha.

Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top.

Repeat for the remaining dough portions and stuffing.

 

Serve hot with fresh curds. 



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