Stuffed Spinach Parathas


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Added to 134 cookbooks   This recipe has been viewed 40561 times

Yum paneer and healthy carrot come together in the stuffing for these exciting green-tinged parathas made with a dough of wheat flour and spinach puree. Thanks to the softness imparted by the puree, these Stuffed Spinach Parathas stay nice and fresh in the tiffin box for around five hours. Your kids will love the succulent paneer based filling in every bite of these sumptuous parathas.

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Preparation Time:    Cooking Time:     Makes 4 parathas
Show me for parathas

Ingredients


To Be Mixed Into A Stuffing
1/2 cup grated paneer (cottage cheese)
1/4 cup grated carrot
1/2 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
salt to taste

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
3 tbsp spinach (palak) purée
1 1/4 tsp oil
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method
For the dough

  1. Combine all the ingredients in a deep bowl and mix well.
  2. Add enough water and knead into a semi-stiff dough. Keep aside.

How to proceed

  1. Divide the stuffing into 4 equal portions and keep aside.
  2. Divide the dough into 4 equal portions.
  3. Roll a portion of the dough into a circle of 100 mm. (4”) diameter circle.
  4. Place a portion of the stuffing in the centre of the circle.
  5. Bring together all the sides in the centre and seal tightly.
  6. Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat for rolling.
  7. Heat a non-stick tava (griddle) and cook the paratha using a little oil until golden brown spots appear on both the sides.
  8. Repeat steps 3 to 7 to make 3 more parathas.
  9. Serve immediately.

How to pack

  1. Wrap in an aluminum foil or cling film and pack in a tiffin box.


RECIPE SOURCE : Tiffin Treats for KidsBuy this cookbook
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