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Paneer And Spinach Parathas


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Preparation Time: 
Cooking Time: 
Makes 6 parathas.
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Ingredients



For the dough
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1 1/2 cups chopped spinach (palak)
1/2 tsp lemon juice
2 tbsp ghee
1 tsp salt

To be mixed into a stuffing
3/4 cup grated cauliflower
3/4 cup crumbled paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
3 to 4 green chillies, chopped
1/2 tsp finely chopped ginger
salt to taste

For cooking
 ghee

Method

    For the dough
    1. Blend the spinach and lemon juice with 2 tablespoons of water in a liquidiser.
    2. Sieve the flours with the salt. Add the ghee and mix well.
    3. Add the spinach mixture. Make a semi-soft dough by adding enough water.

    How to proceed
    1. Divide the dough into 6 portions.
    2. Roll out one portion of the dough, put about 2 teaspoons of the stuffing in the centre and seal the edges.
    3. Roll out again into a thick paratha.
    4. Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top.
    5. Repeat for the remaining dough portions and stuffing.
    6. Serve hot with fresh curds.
    RECIPE SOURCE : Desi KhanaBuy this cookbook
    1 review received for Paneer And Spinach Parathas
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     Reviewed By
    Foodie #493890, November 03, 2011


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    Reviewed November 03, 2011 by Foodie #493890

       


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