veg
⏳ Prep Time: 30 minute
15 Feb 2020
362.5 kcal
23.6 gm
47 gm
8.9 gm
Wheat flour - 50gm
Cottage cheese (low fat) - 100gm
Cheese - 10gm
Spinach - 150gm
Onion - 10gm
Spring onion - 2 springs
Carrot - 10gm
Capsicum- 10gm
Deep green chilly - 1 to 2
Butter - 5gm
Cumin seeds - a pinch
Spring garlic - 5gm
salt and black pepper - as per the taste.
Blanch the spinach, remove the excess water by sieving and make the paste out of it by mixing it in grinder.
Make the dough using the spinach paste and you may use water if required and keep it aside. Add salt to the dough.
In a pan, add butter and cumin seeds and let it crackle. Thereafter, add chopped onion and chopped spring onion whites and saute it until it becomes translucent.
Then, add chopped capsicum and green chilly slits and saute it for about a minute or until rawness is reduced.
Cut the paneer into small pieces. you may grate as well. Add this along with chopped spring garlic and grated carrot. Give a toss for a minute.
Now, divide the dough into two portions and roll it until it becomes thin. Cook over medium flame in a flat pan until it's cooked on both the sides.
Next, pour in the paneer mixture over chapati, top it with grated cheese and then roll it. Enjoy!
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