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| Main ingredients | Spinach puree, Whole wheat flour, Ghee, Cottage cheese (paneer), Roasted cumin powder, Garlic, Fresh coriander leaves, Green chillies |
| Cuisine | Indian |
| Course | Breads |
| Prep time | 35-40 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- Dough
- ¾ cup blanched spinach (palak) puree
- 1½ cups whole wheat flour (gehun ka atta) + for dusting
- Salt to taste
- 1 teaspoon ghee + for applying
- Stuffing
- 1½ cups grated cottage cheese (paneer)
- 1 teaspoon roasted cumin powder
- 2 teaspoons burnt garlic
- Salt to taste
- 4 tablespoons chopped fresh coriander leaves
- 3-4 green chillies, finely chopped
- To serve
- Spicy tomato chutney as required
Method
- Take whole wheat flour in a large bowl. Add salt, ghee and spinach puree and knead into a soft dough. Cover with a muslin cloth and set aside for 10-15 minutes.
- To make the stuffing, take cottage cheese in a large bowl. Add roasted cumin powder, burnt garlic, salt, coriander leaves and green chillies and mix well.
- To make the parantha, divide the dough into equal portions and shape them into balls.
- Dust the worktop with some whole wheat flour, place each dough ball and roll it into a large disc. Apply some ghee and add a generous portion of the stuffing in the centre and spread it lightly. Fold the edges to make a square. Dust some whole wheat flour and roll it lightly. Make more paranthas in the same way.
- Heat a non-stick tawa. Place each parantha on it and cook on low heat for 3-4 minutes. Flip and cook the other side for 3-4 minutes as well. Apply some ghee on top, flip and cook, flipping, for a few minutes.
- Cut each parantha into four, arrange them on a serving plate and serve hot with spicy tomato chutney.
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