Palak And Chenna Parantha Highly nutritious paranthas By Sanjeev Kapoor 17 Feb 2016 in Recipes Course New Update Main Ingredients Whole wheat flour (atta) , Spinach Cuisine Punjabi Course Breads Prep Time 26-30 minutes Cook time 31-40 minutes Serve Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Palak And Chenna Parantha Whole wheat flour (atta) 2 cups + extra for dusting 1 medium bunch Spinach chopped 100 grams Skimmed milk cottage cheese (paneer) Skimmed milk yogurt whisked 1/2 cup + to serve 1 small Onion finely chopped 1/2 teaspoon Carom seeds (ajwain) 2 tablespoons Fresh coriander leaves chopped 2 tablespoons Fresh mint leaves hand torn 2 Green chillies chopped 1/2 teaspoon Cumin powder 1 teaspoon Chaat masala 1 teaspoon Garam masala powder to taste Salt Method Advertisment Take whole-wheat flour in a deep bowl. Add rest of the ingredients and knead into a semi soft dough. Keep it covered for fifteen minutes. Divide the dough into twelve equal sized portions and shape into balls. Roll out these balls into thick paranthas. Heat a tawa and roast paranthas on medium heat till brown and crispy. Serve hot with skimmed milk yogurt. Nutrition Info Calories 1515 Carbohydrates 237.1 Protein 66.5 Fat 33.6 #Carom seeds (ajwain) #Chaat masala #Cumin powder #Garam masala powder #Salt #Skimmed milk cottage cheese (paneer) #Spinach Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article