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Nita Mehta
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Quaker Oats Paalak Paranthas
Quaker Breakfast
Ingredients
For Dough
½ cup (50g) powdered Quaker Oats*
½ cup whole wheat flour (atta)
¼ tsp carom seeds (ajwain)
a pinch of salt
¼ cup skimmed milk
For Filling
2 cups (100g) finely chopped spinach
1 tsp finely chopped ginger & garlic, ½ tsp chopped chilli
2 tsp low fat curd
50g low fat paneer - preferably home made and mashed
¼ tsp salt or to taste
⅛ tsp red chilli powder to taste
Preparation
Mix dough ingredients and make a soft dough with water. Cover and keep aside.
Heat non-stick pan. Add ginger, garlic and chopped chilli and stir.
Add curd and sauté for 1-2 mins. Add chopped spinach and cook on medium flame till dry.
Add salt, red chilli powder & paneer. Dry cook for 1-2 mins. Remove from fire and allow to cool.
Divide dough into 3-4 balls. Roll into a small flat circle, place filling in the center and close
from all sides.
Press over dry flour and roll into medium sized paranthas.
Cook paranthas on medium heat spreading 1 tbsp milk on both sides till brown patches appear.
Serve hot.
*For powdered Quaker Oats, roast Quaker Oats for 2-3 mins.
Cool and grind in a mixer.
Ingredients
Preparation
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Quaker Oats Paalak Paranthas