HEALTHY PALAK PRANTHA RECIPE

PALAK PRANTHA

HEALTHY PALAK PRANTHA RECIPE

IN THIS ARTICLE WE DISCUSS ABOUT THE HEALTHY PALANK PRANTHA RECIPE AND THEIR BENEFITS . HOW IT IS GOOD MEAL FOR SCHOOL CHILDREN AND HOW IT IS EASY TO MADE LETS DISCUSS👇

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Fixings:

For the Mixture:

• 2 cups entire wheat flour (atta)
• 2 cups new spinach leaves (palak), washed and finely hacked
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon salt, or to taste
• Water, depending on the situation

For the Filling (discretionary):

• 1 cup ground paneer (curds)
• 1 little onion, finely slashed
• 1 green bean stew, finely hacked (acclimate to your zest inclination)
• 1/2 teaspoon garam masala
• Salt to taste
• 1 tablespoon oil for cooking

For Rolling and Cooking:

Entire wheat flour for tidying

Oil or ghee for cooking

Guidelines:

• Wash the spinach leaves completely and whiten them in bubbling water for around 2 minutes. Channel and quickly move them to a bowl of ice water to safeguard the green tone. Channel once more and press out overabundance water from the spinach leaves. Then, at that point, finely hack them.

• In a blending bowl, consolidate the entire wheat flour, finely hacked spinach, cumin seeds, and salt. Blend well.

• Bit by bit add water to the blend and ply it into a smooth and malleable mixture. How much water required may differ, so add it gradually.

• Cover the mixture with a clammy fabric and let it rest for 15-20 minutes.

• In the event that you're utilizing a filling, blend the ground paneer, hacked onion, green stew, garam masala, and salt in a different bowl to set up the filling.

• Partition the mixture into equivalent estimated divides and roll them into balls.

• Take one batter ball and level it somewhat with your palms. Fold it into a little plate, around 4-5 creeps in width, utilizing a moving pin and a dry flour to forestall staying.

• In the event that you're utilizing the filling, place a modest quantity (around 2-3 tablespoons) in the focal point of the plate.

• Crease the edges of the circle over the filling, covering it totally. Squeeze the edges together to seal the filling inside.

• Delicately straighten the filled batter ball with your palms and carry it out again into a paratha, guaranteeing the filling is equally conveyed and the paratha isn't excessively thick.

• Heat a frying pan or tava over medium-high intensity. Once hot, put the rolled paratha on it.

• Cook for around 1-2 minutes on one side until you see little air pockets framing.

• Flip the paratha and apply a little oil or ghee on the cooked side.

• Cook for another 1-2 minutes until the two sides are brilliant brown and fresh.

• Eliminate the palak paratha from the frying pan and put it on a plate fixed with a paper towel to eliminate overabundance oil.

• Rehash the interaction with the leftover mixture balls.

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