Gobhi Paneer Palak Parathas
by Tarla Dalal
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Added to 168 cookbooks
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These unusual, yet delicious parathas are all in one with loads of zinc vitamin A and C for shiny hair.
- Combine the spinach and lemon juice along with ¼ cup of water and blend in a mixer to a smooth puree.
- Sieve the flours with the salt. Add the ghee and mix well.
- Add the spinach puree and knead to a semi-soft dough by using enough water.
- Divide the dough and stuffing into 8 equal portions.
- Roll out one portion of the dough into a 75 mm. (3") diameter circle and put one portion of the stuffing in the centre.
- Seal the edges and roll out again into a thick paratha of 125 mm. (5") diameter.
- 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.
- Repeat with the remaining dough portions and stuffing to make 3 more parathas.
- Serve hot with fresh curds.
Nutrient values (Abbrv) per paratha
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