Rajmah spinach and paneer paratha
A Paratha is an unleavened, pan fried Indian flatbread. Once you know how to make the basic one you can fill it with any stuffing you like! You can even add ingredients to the dough while kneading to end up with some really tasty versions of the basic Paratha! Team Parathas (plain or stuffed) with yogurt and pickle and you're in business!
Roll out again into a circle of 6” diameter, using little whole wheat flour.
Heat a tava and cook each paratha, using little oil/ghee, till golden brown spots appear on both the sides.
Repeat the same steps to make 5 more parathas.
Serve hot with pickle and yogurt.
Easy way to sneak in spinach for picky kids!! The rajmah is high in protein making this paratha a good hearty meal!
Until next time...
Ingredients
1/2 cup boiled rajmah (kidney beans)
1 cup whole wheat flour
2 tbsp ghee
1 tbsp finely chopped onions
1 tsp chopped green chillies
1 cup grated paneer
1 cup blanched spinach with excess water squeezed out.
1 tbsp chopped coriander (dhania)
1 tsp garam masala
1/2 tsp chilli powder
Salt to taste
Method
Combine the wheat flour with enough water (try to use the water squeezed out of the spinach as well) and
knead into a soft dough. Cover and keep aside.
In a broad pan, heat 1/2 tbsp of ghee, add the onions and green chillies and saute till onions turn translucent.
Add the boiled rajma, spinach, garam masala, red chilli powder, salt and coriander, mix well and cook till the mixture becomes dry. Add paneer to this mixture.
Remove from the flame, cool and divide the mixture into 6 equal portions and keep aside.
Divide the dough into 6 equal portions and roll out a portion of the dough into a circle of 4” diameter.
Place a portion of the stuffing at the centre and bring the edges together at the center to seal tightly.
In a broad pan, heat 1/2 tbsp of ghee, add the onions and green chillies and saute till onions turn translucent.
Add the boiled rajma, spinach, garam masala, red chilli powder, salt and coriander, mix well and cook till the mixture becomes dry. Add paneer to this mixture.
Remove from the flame, cool and divide the mixture into 6 equal portions and keep aside.
Divide the dough into 6 equal portions and roll out a portion of the dough into a circle of 4” diameter.
Place a portion of the stuffing at the centre and bring the edges together at the center to seal tightly.
Roll out again into a circle of 6” diameter, using little whole wheat flour.
Heat a tava and cook each paratha, using little oil/ghee, till golden brown spots appear on both the sides.
Repeat the same steps to make 5 more parathas.
Serve hot with pickle and yogurt.
Easy way to sneak in spinach for picky kids!! The rajmah is high in protein making this paratha a good hearty meal!
Until next time...
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