How to make Palak Aur Paneer Parantha -
Delicious paranthas with a blend of spinach and cottage cheese
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Fresh Spinach Leaves, Cottage Cheese
Cuisine : Indian
Course : Breads
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For more recipes related to Palak Aur Paneer Parantha checkout Palak Aur Paneer Parantha. You can also find more Breads recipes like Perfect Phulka-SK Khazana Spicy Rajma Parantha Missi Roti Paneer Parantha - SK Khazana
Palak Aur Paneer Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1.30-2 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Palak Aur Paneer Parantha Recipe
Fresh Spinach Leaves 8-10 large
Cottage Cheese 2 cups
Yogurt 1/2 cup
Salt to taste
Sesame seeds (black) 1/2 teaspoon
Chaat masala 1 teaspoon
Ghee for shallow frying
Paneer (cottage cheese) grated 300 grams
Ginger crushed 1 inch piece
Green chillies chopped 3
Salt to taste
Chaat masala 2 teaspoons
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Cook till both sides are cooked.
Nutrition Info
Calories : 1903 Kcal
Carbohydrates : 11.9 gm
Protein : 110.8 gm
Fat : 157 gm
Other : Calcium- 1447.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
