Spinach Stuffed Parathas

by Tarla Dalal

Spinach Stuffed Parathas, a low-calorie version of the evergreen paneer and spinach combo to make delicious parathas.

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Succulent whole wheat parathas packed with the goodness of spinach! Crumbled low-fat paneer helps hold the spinach together in the filling, while onions and green chillies lend it an exciting flavour. You are sure to love not just the taste but also the texture of these delicious Spinach Stuffed Parathas, which are fortunately cooked with minimal oil to keep the calorie count quite low.

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Spinach Stuffed Parathas recipe - How to make Spinach Stuffed Parathas

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 12Makes 12 parathas
Show me for parathas

Ingredients

For The Dough
1/2 cup whole wheat flour (gehun ka atta)
1/2 tsp oil
a pinch of salt

To Me Mixed Into A Stuffing
3 cups chopped spinach (palak)
1 cup finely chopped onions
2 finely chopped green chillies
4 tbsp crumbled low-fat paneer (cottage cheese)
1 tsp oil
salt to taste

Accompaniment
3/4 cup fresh low fat curds

Method

For the dough, combine all the ingredients in a deep bowl and knead into a soft dough using little water.
Divide the dough into 6 equal portions and roll 1 portion into 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling.
Place the roti on a greased hot non-stick tava (griddle) and place 1 portion of the stuffing on one half of the roti.
Fold the other half of the roti over the stuffing to make a semi-circle and press it lightly so that the stuffing doesn’t spill out.
Cook the paratha using oil till it turns golden brown in colour from both the sides.
Repeat steps 1 to 4 to make 5 more parathas.
Serve hot with low-fat curds.

Tips

Health Information :
Whole grain flour contains more vitamins, minerals and fibre as compared to highly refined flour.
From where most of the vitamins and minerals are destroyed during processing.
When parathas or chapatis are combined with a small amount of pulses and beans.
Or with a dairy product like curds, the amino acids in these complement each other to give a higher quality of protein.