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.