Spinach Paratha Stuffed with Paneer & Til Moongfalli Aloo Cooking Recipe

Spinach Paratha Stuffed with Paneer & Til Moongfalli Aloo Cooking Recipe

Spinach Paratha Stuffed with Paneer Cooking Recipe

Creating new flavour combinations out of favourite traditional dishes has always been my passion. This recipe strengthens my belief that if you can crack the right combination of ingredients the result is bound to be delicious. This is quite high in carbohydrates and fat so be careful about what you eat during the rest of day.

Ingredients

  • 375g whole-wheat flour (atta), plus extra for dusting
  • ½ teaspoon salt
  • 240g spinach, roughly chopped
  • 4 green chillies, chopped
  • 165g natural low-fat yogurt, whisked
  • 180g paneer, grated
  • pinch of asafoetida
  • 2cm piece root ginger, chopped
  • 3 tablespoons chopped fresh coriander leaves
  • 1½ teaspoons carom seeds (ajwain)
  • 1½ teaspoons garam masala powder
  • 7-8 black peppercorns, crushed

Cooking Method

  1. Sift the whole-wheat flour with the salt, then mix in the spinach, half the green chillies and the yogurt. Knead into a smooth dough, adding water if required. Cover with a damp cloth and set aside for 30 minutes. Divide into eight equal portions.
  2. In a deep bowl, mix the paneer, asafoetida, remaining green chillies, ginger, coriander leaves, carom seeds, garam masala and crushed peppercorns. Divide into eight equal portions.
  3. On a floured surface, roll out one portion of the dough into a thick disc about 10cm in diameter. Spoon one- eighth of the paneer mixture into the middle, gather the edges and seal. Roll out into a paratha roughly 15cm in diameter. Prepare the other parathas in the same way.
  4. Heat a non-stick tawa and cook the parathas until lightly browned on both sides.

1985 kj; 469 kcals; 24.9g protein; 13g fat; 6.6g sat fat; 67.3g carbohydrates; 6.4g sugar; 9.9g fibre; 1017mg

Til Moongfalli Aloo (Baby Potatoes with Sesame and Peanuts) Cooking Recipe

I like to cook these to a crisp. Serve with salad or vegetables and roti.

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 2 green chillies, chopped
  • 2.5cm piece root ginger, chopped
  • ½ tablespoon minced garlic
  • 300g baby potatoes, boiled and halved (skin on)
  • 1 tablespoon white sesame seeds
  • 20g unsalted peanuts, coarsely crushed
  • 1 teaspoon ground cumin
  • ½ teaspoon red chilli powder
  • 3-4 black peppercorns, crushed
  • 1 tablespoon grated fresh coconut
  • 1 teaspoon garam masala powder
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh coriander leaves

Cooking Method

  1. Heat the oil in a pan, then add the cumin seeds, green chillies and ginger. When the cumin seeds begin to change colour, add the garlic and saute for 2 minutes. Stir in the potatoes.
  2. Add the sesame seeds, peanuts, ground cumin, chilli powder, crushed peppercorns, coconut and garam masala, and cook for 5 minutes, stirring continuously. Add the salt and transfer to a serving bowl. Garnish with the fresh coriander.

623 kj; 149 kcals; 4g protein; 9g fat; 1.9g sat fat; 15g carbohydrates; 1,5g sugar; 1,6g fibre; 511 mg sodium

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