Spinach and paneer make a great combination of iron and calcium. Stuffed parathas packed with curds make a simple and wholesome lunch. Spinach is a rich source of iron and cottage cheese is rich in calcium and protein. Together they make a super-duper healthy meal in itself. Pack this for your kid’s lunch or pack it for your hubby’s office lunch. They taste so yummy and pairs well with raita, dal makhani, and salad.
Recipe of Stuffed Spinach Paratha
Ingredients:
For the filling –
½ cup grated paneer
1 tbsp finely chopped capsicum
1 tbsp finely chopped onion
½ tsp ginger-green chili paste
2 tbsp finely chopped coriander
Salt as per taste
For the dough-
2 cups whole wheat flour
2 tbsp spinach puree
1 tsp oil
Salt to taste
Other ingredients-
Whole wheat flour for rolling
4 tsp ghee for cooking
Method-
For the dough-
- Combine the wheat flour, spinach puree, 1 tsp of oil and salt in a bowl and knead into a soft smooth dough using enough water.
- Cover with a wet muslin cloth and keep aside for a while.
- Knead again using the remaining ¼ tsp of oil till smooth and elastic. Keep aside.
How to Prepare parathas-
- Divide the dough into 4 equal portions and roll out a portion of the dough into a 175 mm. diameter circle using little flour for rolling.
- Place a portion of the stuffing in the center and fold the edges to make an envelope to cover the stuffing.
- Cook the paratha on a non-stick tava (griddle) with the open edges at the bottom using 1 tsp of ghee till it turns golden brown in color from both the sides.
- Repeat with the remaining dough and stuffing to make 3 more parathas.
Notes:
Enjoy your parathas hot, you can add a dollop of butter, Makhan, or desi ghee and relish with chilled boondi raita, dal makhani, along with sliced or chopped salads.
Recipe of Stuffed Spinach Paratha
Ingredients
For the filling -
- ½ cup grated paneer
- 1 tbsp finely chopped capsicum
- 1 tbsp finely chopped onion
- ½ tsp ginger-green chili paste
- 2 tbsp finely chopped coriander
- Salt as per taste
For the dough-
- 2 cups whole wheat flour
- 2 tbsp spinach puree
- 1 tsp oil
- Salt to taste
Other ingredients-
- Whole wheat flour for rolling
- 4 tsp ghee for cooking
Instructions
For the dough-
- Combine the wheat flour, spinach puree, 1 tsp of oil and salt in a bowl and knead into a soft smooth dough using enough water.
- Cover with a wet muslin cloth and keep aside for a while.
- Knead again using the remaining ¼ tsp of oil till smooth and elastic. Keep aside.
How to Prepare parathas-
- Divide the dough into 4 equal portions and roll out a portion of the dough into a 175 mm. diameter circle using little flour for rolling.
- Place a portion of the stuffing in the center and fold the edges to make an envelope to cover the stuffing.
- Cook the paratha on a non-stick tava (griddle) with the open edges at the bottom using 1 tsp of ghee till it turns golden brown in color from both the sides.
- Repeat with the remaining dough and stuffing to make 3 more parathas.
