Palak Aur Paneer Parantha

Main Ingredients	fresh Spinach Leaves, Wholewheat Flour
Cuisine	Punjabi
Course	Breads
Prep Time	26-30 minutes
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Palak Aur Paneer Parantha

• 1 1/2 cups fresh Spinach Leaves
• 1/2 cup Wholewheat Flour
• to taste Salt
• 8-10 Fresh spinach leaves (palak)
• 1 teaspoon Sesame seeds (til)
• for shallow frying Ghee
• For stuffing
• 300 grams Paneer (cottage cheese) grated
• 3 Green chillies chopped
• 1 tablespoon Fresh coriander leaves chopped
• 1 small Onion chopped
• 1 1/2 teaspoons Chaat masala
• to taste Salt

Method

1. Sift the wholewheat flour and refined flour with salt into a bowl and set aside. Blanch spinach leaves in boiling water for one minute. Drain, squeeze out the excess water and blend to a thick purée. Add spinach purée and sesame seeds to the flour and knead with enough water into a soft dough.
2. Cover the dough with a damp cloth and set aside to rest for half an hour. For the stuffing, mix paneer, green chillies, coriander leaves, onion, chaat masala and salt in a large bowl. Divide into eight equal portions. Knead the dough again and divide into eight equal portions.
3. Shape into balls and press between your palms. Roll out each ball into a four-inch round and thin down the edges. 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.
4. 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. Cook till both sides are cooked.

Nutrition Info

Calories	2109
Carbohydrates	213.7
Protein	90.9
Fat	99.1