The Spinach and cheese nachini parathas are a delicious and healthy treat that you need to try out, right away.
Nothing spells breakfast better than a sumptuous plate of P-A-R-A-T-H-A-S with a dollop of white butter and pickle on the side. From methi, aaloo and pyaaz to gobhi - there are myriads of parathas to choose from. Whether you relish the dish from a road side dhaaba or you make one for yourself at home, parathas guarantee you a filling experience and a siesta after a big satisfying meal. If you’re bored with cooking and eating the regular varieties of parathas, we have a recipe that’s going to soon become one of your favourites. The Spinach and cheese nachini parathas are a delicious and healthy treat that you need to try out, right away. These yummy paranthas are very easy and quick to make and are perfect for snacking or for eating for breakfast. Try your hand at this recipe by Kajal Kothari:
1 medium sized onion
5-6 cloves of garlic
1 or 2 green chillies
1 bunch washed and chopped spinach
1 spoon oil
1 tsp oregano
1 tsp chili flakes
Salt to taste
1/2 tsp black pepper powder
1/2 tsp garam masala powder
1 cube cheese
1/2 cup Nachni flour
1/2 cup whole wheat flour
Pinch of salt
Ghee for cooking parathas
Mince some garlic, onion and green chillies in a chopper. Also chop one bunch of green spinach or Palak.
Now, heat some oil in a wok and add the minced garlic, onion and green chillies. Once that’s translucent add the chopped green spinach and cook for a minute.
Next, add some oregano, chilli flakes, salt, pepper and garam masala. Cover and cook it for five minutes. Now add one cube of cheese to it. Mix and your masala is ready.
For the dough, take half cup nachni flour, half cup whole wheat flour and add some salt and water. Knead this mixture in to a soft dough.
Flatten the dough and roll in to a roti. Stuff the roti with your spinach and cheese mixture and make it in to a Paratha.
Cook the Paratha on the tawa on both sides adding ghee. And your dish is ready to be relished.