These parathas can be severed as lunch or dinner. They are a perfect one dish meal containing all required nutrients. They are made with the same dough that is used to make Palak Paratha. Serve them with mild pickle and curd. A perfect tiffin box item for kids.
Equipment and Utensils
Flat griddle pan
Flat stainless steel / wooden spoon
Indian rolling board
Indian rolling pin
Large mixing bowl
100 grams (4 cubes) Cheese Grated
3 tablespoon Pure Ghee or Butter
½ teaspoon Vegetable Oil
300 grams (1½ cups) Whole Wheat Flour
75 grams (½ cup) Spinach Puree
1 teaspoon Green Chili, Ginger and Garlic Paste
1 teaspoon Salt
¼ teaspoon Garam Masala Powder
½ teaspoon Roasted Cumin Powder
1 teaspoon Coriander Powder
Take all ingredients mentioned under the tag ‘For Dough’ in a large bowl.
Knead well; you won’t need to add water to make a soft dough.
Apply ½ teaspoon vegetable oil and make a smooth dough ball.
Now cover the bowl and let the dough rest for minimum 25 minutes.
Make 10 equal balls from the kneaded dough.
Heat the flat griddle pan on a low flame.
Take one ball and roll out with the help of dry flour dusted on it.
Make a small circular shape as shown in the picture below.
Now add 1 tablespoon of grated cheese in the center.
Seal it from all sides and press lightly to make a small round ball.
Now roll out this ball into a paratha of ¼ cm thickness.
Start baking this paratha on the griddle.
Bake both sides of the paratha for 30 seconds each.
Then apply some ghee or butter to both sides.
Again bake both sides till they are golden brown.
Make the remaining 9 parathas in the same way.
Serve hot with some raita.
Preparation Time: 14 minutes
Dough Resting Time: 25 minutes
Cooking Time: 18 minutes
Number of Servings: 10
Total Calories: 3139.8 Kcal
Fat: 188.805 gm
Protein: 138.97 gm
Carbohydrates: 224.87 gm
Iron: 16.20 mg
Folic Acid: 75.92