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Main Ingredients | Fresh Spinach Leaves, Cottage Cheese |
Cuisine | Indian |
Course | Breads |
Prep Time | 1.30-2 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Palak Aur Paneer Parantha
- 8-10 large Fresh Spinach Leaves
- 2 cups Cottage Cheese
- 1/2 cup Yogurt
- to taste Salt
- 1/2 teaspoon Sesame seeds (black)
- 1 teaspoon Chaat masala
- for shallow frying Ghee
- 300 grams Paneer (cottage cheese) grated
- 1 inch piece Ginger crushed
- 3 Green chillies chopped
- to taste Salt
- 2 teaspoons Chaat masala
Method
- Sift the whole wheat flour with salt into a bowl. Blanch spinach leaves in boiling water for one minute. Drain, squeeze out the excess water and blend to a thick purée.
- Add spinach purée, yogurt, one teaspoon salt, sesame seeds and chaat masala in the sifted whole wheat flour. Knead into a soft dough with enough water. Cover the dough with a damp cloth and set aside to rest for half an hour.
- For the stuffing, place the paneer in a bowl. Add ginger, green chillies, a pinch of salt and chaat masala. Mix well and 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 disc 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 | 1903 |
Carbohydrates | 11.9 |
Protein | 110.8 |
Fat | 157 |
Other Fiber | Calcium- 1447.1mg |
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