Paneer and Spring Onion Paratha
by Tarla Dalal
Added to 1688 cookbooks
This recipe has been viewed 82018 times
Whole wheat parathas enhanced with fresh paneer and aromatic spring onions, this is a wonderful choice for your kids’ snack box. The addition of protein and calcium rich paneer makes the Paneer and Spring Onion Parathas very nutritious and satiating, while also keeping them nice and soft even in the afternoon.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 8 equal portions and roll each portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides.
- Allow the parathas to cool completely, wrap in an aluminium foil and pack in a tiffin box.
Nutrient values (Abbrv) per paratha
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