Gobhi Paneer Palak Parathas


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These unusual, yet delicious parathas are all in one with loads of zinc vitamin A and C for shiny hair.

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Preparation Time: 
Cooking Time: 
Makes 8 parathas
Show me for parathas


Ingredients


For The Dough
3/4 cup plain flour (maida)
3/4 cup whole wheat flour (gehun ka atta)
1/2 cup chopped spinach (palak)
1/2 tsp lemon juice
1/2 tsp oil
salt to taste

To Be Mixed Into A Stuffing
1 cup grated cauliflower
1 cup crumbled paneer (cottage cheese)
1/4 cup chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
salt to taste

Other Ingredients
2 tsp oil for cooking

Method
For the dough

  1. Combine the spinach and lemon juice along with ¼ cup of water and blend in a mixer to a smooth puree.
  2. Sieve the flours with the salt. Add the ghee and mix well.
  3. Add the spinach puree and knead to a semi-soft dough by using enough water.

How to proceed

  1. Divide the dough and stuffing into 8 equal portions.
  2. Roll out one portion of the dough into a 75 mm. (3") diameter circle and put one portion of the stuffing in the centre.
  3. Seal the edges and roll out again into a thick paratha of 125 mm. (5") diameter.
  4. Heat a non-stick tava (griddle) and cook on a medium flame using ¼ tsp of oil till it turns brown in colour from both the sides.
  5. Repeat with the remaining dough portions and stuffing to make 3 more parathas.
  6. Serve hot with fresh curds.
Nutrient values per paratha
CarbohydratesEnergyFatProteinVitamin AVitamin C
14.2 gm 132 cal 6.2 gm 4.9 gm 379.9 mcg 7.8 mg
RECIPE SOURCE : Forever Young DietBuy this cookbook

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 on 16 Jan 13 10:23 AM


Nice combo for a paratha filling.