November 21, 2017


For Dough:
Powdered Quicker oats - 1/2 cup
Whole wheat flour - 1/2 cup
Ajwain seeds - 1/4 tsp
Skimmed milk - 1/4 cup

For filling:
Spinach - 2 cups (finely chopped)
Ginger - 1/2 tsp (grated)
Garlic - 1/2 tsp (finely grated)
Green chilli - 2 (finely chopped)
Low fat curd - 2 tsp
Low fat paneer - 50 gms
Salt to taste
Chilli powder - 1/4 tsp


  • Mix the dough ingredients to make a soft dough with enough water. Cover and keep aside.
  • Heat non stick pan; add ginger, garlic and chilli, and stir.
  • Add curd and saute for 1-2 minutes.
  • Add spinach and cook in low flame till dry. Add salt,chilli powder and mashed paneer.
  • Dry cook for 1-2 minutes. Remove and let it cool.
  • Divide the dough into 3-4 balls. Roll into small flat circle, place the filling and close from all sides.
  • Press over the dry flour and roll into medium size paranthas.
  • Cook paranthas on medium heat, spreading one tbsp of milk on both sides till brown patches appear.
  • Serve hot.

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