Delicious paranthas stuffed with spinach and paneer
Paranthas are a great way to feed your little ones a nutrition-packed meal. All you need to do is stuff them with nourishing ingredients. Iron-rich spinach and protein-packed paneer are ingredients that taste yummy as a filling and the kids will love it. No more trouble with fussy eaters. Serve these spinach and paneer paranthas with some curd and pickle on the side. Here’s how to make them.
Ingredients:
For the dough
1 ½ cups roughly chopped spinach
½ tsp lemon juice
1 cup plain flour
1 cup whole wheat flour
salt to taste
1 tbsp ghee
To be mixed into a stuffing
¾ cup grated cauliflower
¾ cup crumbled paneer
2 tbsp finely chopped coriander
1 tbsp finely chopped green chillies
salt to taste
whole wheat flour for rolling
oil for cooking
Method:
1. Combine the spinach, lemon juice and 1 tbsp of water and blend in a mixer to a smooth purée. Keep aside.
2. Combine the plain flour, wheat flour, salt, ghee and the prepared spinach purée in a bowl and knead well to make a semi-soft dough using a little water.
3. Cover and keep aside for at least 10 to 15 minutes.
4. Divide the dough and stuffing into 6 equal portions.
5. Roll out a portion of the dough into a 150 mm. (6″) diameter circle using a little whole wheat flour.
6. Place a portion of the stuffing on half of the circle and fold it over to make a semi-circle.
7. Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till golden brown spots appear on both the sides.
8. Repeat steps 2 to 4 to make 5 more parathas.
9. Serve immediately with curds and pickle of your choice.
Here’s the video:
Image courtesy: Shutterstock
More On >> Indian Cuisine
