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Main Ingredients | fresh Spinach Leaves, Wholewheat Flour |
Cuisine | Punjabi |
Course | Breads |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Palak Aur Paneer Parantha
- 1 1/2 cups fresh Spinach Leaves
- 1/2 cup Wholewheat Flour
- to taste Salt
- 8-10 Fresh spinach leaves (palak)
- 1 teaspoon Sesame seeds (til)
- for shallow frying Ghee
- For stuffing
- 300 grams Paneer (cottage cheese) grated
- 3 Green chillies chopped
- 1 tablespoon Fresh coriander leaves chopped
- 1 small Onion chopped
- 1 1/2 teaspoons Chaat masala
- to taste Salt
Method
- Sift the wholewheat flour and refined flour with salt into a bowl and set aside. Blanch spinach leaves in boiling water for one minute. Drain, squeeze out the excess water and blend to a thick purée. Add spinach purée and sesame seeds to the flour and knead with enough water into a soft dough.
- Cover the dough with a damp cloth and set aside to rest for half an hour. For the stuffing, mix paneer, green chillies, coriander leaves, onion, chaat masala and salt in a large bowl. Divide into eight equal portions. Knead the dough again and divide into eight equal portions.
- Shape into balls and press between your palms. Roll out each ball into a four-inch round and thin down the edges. Place one portion of the stuffing in the centre and gather the edges together and shape into a ball again. Roll out into a seven-inch parantha.
- Heat a tawa. Place each parantha on it, turn over once and drizzle a little melted ghee around it. Turn it over again and spread a little more ghee on the other side. Cook till both sides are cooked.
Nutrition Info
Calories | 2109 |
Carbohydrates | 213.7 |
Protein | 90.9 |
Fat | 99.1 |
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