INGREDIENTS-
- 5 cups whole wheat flour (gehun ka atta)
- 1 tsp salt
- 1 tsp oil
- 1 cup grated paneer (cottage cheese)
- 4 chopped green/red chillies
- 1 cup spinach (palak) , blanched and chopped
- 1 tsp garam masala
- 1 tsp cumin seeds (jeera) powder
- 1 tsp coriander (dhania) powder
- 1 tsp dried fenugreek leaves (kasuri methi)
- salt to taste.
- butter/oil for cooking.
METHOD-
- Combine all the ingredients in a bowl and knead into a soft, smooth dough using enough water.
- Divide into 10 equal portions and keep aside.
- Combine all the ingredients in a bowl and mix well.
- Divide into 10 equal portions and keep aside.
- Roll out one portion of dough, place a portion of filling mixture and fold the edges of the dough over the filling.
- Seal the filling in, flatten and roll out again into thick round shape using little flour for rolling.
- Cook on a tava using butter and cook till brown spots appear on both the sides.
- Repeat the same to make 9 more parathas.
- Serve hot with the pickle.
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