Palak Aur Paneer Parantha Parantha with a blend of palak and paneer. By Sanjeev Kapoor 29 Nov 2015 in Recipes Course New Update 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 #Ghee #Salt 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