How to prepare Paneer Palak Methi Rotis?

Preparation Time: 10 minutes * Cooking Time: 15 minutes

Makes 6 rotis

Ingredients

For the dough

1 teacup whole wheat flour

1 teaspoon oil

½ teacup finely chopped fenugreek (methi) leaves and palak

1 tablespoon fresh curds

½ teaspoon chili powder

¼ teaspoon turmeric powder

A pinch asafoetida Vateaspoon sugar

Salt to taste

For the topping

½ teacup finely chopped fenugreek (methi) leaves and palak

1 tablespoon grated paneer

For the dough

Mix the ingredients and knead into a dough. Add more curds if required to make the dough

Divide into 6 portions and roll out into rotis

Cook on a tawa (griddle) on both sides

How to proceed

When you want to serve, sprinkle a little topping on top of each roti. Place below the grill for 1 minute.

Serve Hot

Health Information: Methi, palak and paneer, when added to the whole wheat chapatti increase the calcium content more than 7 times. Methi is rich in calcium and Vitamins A and C

Per Paratha: Calories: 90 * Protein: 4g * Carbohydrates: 16g * Fat: 1.4g

Plain Parathas

Preparation time: 10 minutes * Cooking time: a few minutes * Makes 12 thin parathas

Ingredients

For the dough

1 teacup whole wheat flour

¼ teaspoon salt

1 teaspoon oil

For cooking

2 teaspoons melted butter

Accompaniment

1 teacup fresh curd

For making dough

Mix all the ingredients and enough water to make a soft dough.

Divide the dough into 12 portions and roll out each portion into very thin 150mm diameter rounds.

Cook on a tawa (griddle) very lightly for a few seconds.

Put a portion of the desired stuffing in each paratha and fold. Arrange on a greased baking tray.

Brush the parathas lightly with butter and bake in a hot oven at 200 deg C until light pink in colour (about 5 minutes). Alternatively, cook on a tawa (griddle) on both sides and brush lightly with butter or oil.

# Serve hot with curd.

Note: 1 teacup fresh curd contains 63 calories i.e.5 calories per serving.

Health Information: Whole grain flour contains more vitamins, minerals and fibre as compared to highly refined flour where most of the vitamins and minerals are destroyed during processing. When parathas or chapattis are combined with a small amount of pulses and beans or with a dairy product like curds, the amino acids in these complement each other to give a higher quality of protein

Per Paratha: Calories 54 *Protein: 2g * Carbohydrates: g * Fat: 1.5 g