How to make Palak And Chenna Parantha -

Highly nutritious paranthas

Sanjeev Kapoor

This recipe is from the book Low Calorie Vegetarian Cookbook.

Main Ingredients : Whole wheat flour (atta) (आटा), Spinach (पालक)

Cuisine : Punjabi

Course : Breads

advertisement

For more recipes related to Palak And Chenna Parantha checkout Roomali Roti. You can also find more Breads recipes like Taftan - SK Khazana Soya Galouti Parantha Bhature - SK Khazana Onion And Rice Parantha

Palak And Chenna Parantha

Palak And Chenna Parantha Recipe Card

Print

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Palak And Chenna Parantha Recipe

  • Whole wheat flour (atta) 2 cups + extra for dusting

  • Spinach chopped 1 medium bunch

  • Skimmed milk cottage cheese (paneer) 100 grams

  • Skimmed milk yogurt whisked 1/2 cup + to serve

  • Onion finely chopped 1 small

  • Carom seeds (ajwain) 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint leaves hand torn 2 tablespoons

  • Green chillies chopped 2

  • Cumin powder 1/2 teaspoon

  • Chaat masala 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

Method

Step 1

Take whole-wheat flour in a deep bowl. Add rest of the ingredients and knead into a semi soft dough. Keep it covered for fifteen minutes.

Step 2

Divide the dough into twelve equal sized portions and shape into balls. Roll out these balls into thick paranthas.

Step 3

Heat a tawa and roast paranthas on medium heat till brown and crispy. Serve hot with skimmed milk yogurt.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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.