Tag Archive | green onion

Spinach Green Onion Paratha

Palak Hari Pyaz ke Paratha stuffed with Paneer Onion Bhurji | Spinach Green Onion Paratha-Indian Flat Bread stuff with Cottage Cheese Onion stuffing

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Spinach and Green Onion Paratha stuffed with Paneer Onion mixture. The perfect stuffed Indian Flat Bread made with fresh Spinach, Green Onions and stuffed with sautéed Onions and Paneer (cottage cheese) lightly flavored. These parathas are so delicious and healthy …packed with Iron,Vitamin K and Calcium.  The perfect meal to enjoy anytime, any day with your favorite pickle, yogurt or a side dish of your favorite subzi.

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As I say, summer time is the best. Nothing beats freshly grown vegetables and nothing taste better than garden fresh vegetables. This year we’ve planted red onions and white onions, but onions do take a longer time to grow. As we all may know that the greens from the onions are edible and super delicious when added into any dish. We have a neighbor that loves to garden and he also grows many different vegetables, but his biggest harvest is onions. This year he had also planted spinach (palak) and as a nice neighbor he always shares with us and that’s how I ended up with triple the amount of spinach.

This is when I got inspired to make a dish combined with spinach and green onion also known as scallions. These greens are packed with many different health benefits as per research and that’s why I love to incorporate them into my dishes.These parathas were a creation of my own, cause I wanted to make this dish a bit more interesting and filling. I decided to make a simple but delicious paneer bhurji to fill inside the parathas to boost up the flavor. I love paneer, but I also know a lot of people don’t like it ….why I don’t understand? 🙂 No worries paneer can be substituted with tofu or if your completely not into vegetarian food then stuff it with your favorite meat.

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This time around flavors or spiciness was not a problem, I wasn’t cooking for little ones ….this was made purely for me and my dear husband. Yes! we have become empty nesters for about a week now, our little ones are enjoying sleepover with their cousins for the last two weeks of summer vacations. 🙁  very lonely and missing them, but no worries soon their smiling faces will be back and life hearing “mummy” one million times a day will resume. Can’t wait! 🙂 🙂

Paneer Bhurji is a very popular dish made in North India, and is enjoyed with roti. I’ve made a sandwich out of paneer bhurji called “Paneer Bhurji Sandwich”, there is actually no set ingredients for this dish, it’s lightly flavored with your choice of vegetables and mixed up with paneer (cottage cheese) or can be substituted with tofu. My Spinach Green Onion Parathas are slightly different because I flavored the parathas in a Gujarati style and prepared the stuffing in a more North Indian style but slightly on the lighter side to combine the two flavors.

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Spinach Green Onion Paratha stuffed with Paneer Bhurji is a great breakfast, lunch or dinner idea. I made these for dinner and serve them with a dry Aloo Palak subzi- Dry Potato Spinach curry  and sweet mango pickle called Gori keri and a tall glass of Salty Lassi. The choice is yours ….no set rules enjoy it any way you like it.

So, lets start preparing these awesome and delicious “Spinach Green Onion Paratha stuffed with Paneer Bhurji”  🙂

 

Spinach Green Onion Paratha stuff with Paneer Onion Bhurji

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 7-8

Spinach Green Onion Paratha stuff with Paneer Onion Bhurji

Scrumptious, delicious and healthy garden fresh "Spinach Green Onion stuffed Paneer Bhuji Paratha

Ingredients

    Dough
  • 1 1/2 cup - Whole Wheat Atta
  • 2 cups- Fresh Spinach; washed and finely chopped
  • 1 cup- Fresh Green Onions; washed and finely chopped
  • 1 1/2 tsp. - Ajwain (Carom Seeds)
  • 1 tbsp. - Garlic Powder
  • 1 tbsp. – Sugar
  • 1 tsp. – Red Chili Powder
  • 1 tsp. – Turmeric Powder (haldi)
  • 2 tbsp. – Oil
  • Salt to taste
  • Water as needed
    Paneer Bhurji Stuffing
  • 1 medium Red Onion - finely chopped
  • 1 cup - Springs of Green Onion - finely chopped
  • 2 cloves garlic – grated
  • 2 Green Chilies – finely chopped
  • 1 tsp. - Ginger - grated
  • 1 1/2 cups - Crumbled Paneer (chhena)
  • 1 tbsp. - Oil
  • 1/2 tsp. - Cumin Seeds (jeera)
  • 1 tsp. Red Chili powder
  • ½. – Red Chili Flakes
  • 1 tbsp. – Paratha Masala
  • Pinch of asafetida - Hing
  • Salt to taste
  • Oil 3 tbsp. + to roast the parathas

Instructions

Dough Preparation
  • Take a mixing bowl, add flour and all ingredients for dough preparation except water; mix well. Using warm water make it into soft and smooth dough & cover it and keep it aside for about 10-15 minutes.
  • Stuffing Preparation
  • Heat oil in a kadai on medium heat, when oil is warm add in cumin seeds, wait for them to splutter, then add in asafetida (hing), finely chopped onions, garlic, green chili, and ginger sauté well until onion are slightly pinkish.
  • Add in all dry ingredients and give it a good mix. Sprinkle a few drops of water on the mixture to avoid spices from burning and let it cook for about minute.
  • Now add in green onion and paneer. Mix it all well and turn off heat. Empty mixture into another bowl and keep aside to cool down completely.
  • Paratha Preparation
  • Knead the resting dough, and then make 7-8 equal lemon size balls. Once the stuffing has completely cool down, do the same make 7-8 lemon size balls and keep aside.
  • On to a well-floured surface, take one dough ball and roll out to about 3" disc, keep one paneer ball on the center and seal them by bring all of the edges together and roll it all into a ball. On a floured surface start rolling to make a round 8" paratha.
  • Heat tawa/frying pan, fry the paratha on both sides until turns light golden brown, Spread oil all around and on top of the paratha while cooking.
  • Remove from tawa, Spinach Green Onion stuffed with Paneer Bhurji is ready to serve hot with some butter(makhan) on top and a choice of plain yogurt, chutney or pickle or subzi.
  • http://myfoodforthesoul.com/spinach-green-onion-paratha/

     

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    Green Spring Onion Dhebra

    Green Spring Onion Dhebra | Green Spring Onion Savory Indian Flat Bread | Hari Pyaz ke Theple

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    Dhebra, Thepla or savory flavored Indian Flat Bread all have one thing in common that they’re absolutely delicious and super simple to make. Green Spring Onion Dhebra also known as Thelpa, it’s a superb breakfast or an afternoon tea time snack.  This dish is a combination of  whole wheat flour, freshly chopped green spring onion, yogurt, sesame seeds, salt, sugar and seasoned with some dry spices all kneaded into a nice soft dough. Then rolled out into a round circle and cooked on a flat fry pan spear with some oil and served with a dollop of makhan (butter).

    imageDhebra is one of my personal all time favorite breakfast, I love to make a large batch of Dhebra and keep it stored in my stainless steel container (dhaba) to enjoy it with my morning tea (chai). It’s also a great snack idea for the little ones. My kids enjoy these green spring onion Dhebra with their favorite flavored yogurt.

    Dhehra is also known as Thepla or flavored Indian Flat bread. The versatility is countless, Dhebra can be made using many different vegetables, green leafy vegetables, spices and flavors. Their also a great tiffin (lunch box) idea, snack, brunch, picnic or long trip packing. I’ve seen and personally also packed freshly made Dhebra for my long flying trips. They have a longer container life so they really do come handy on the airplane when craving to eat something in the middle of the night. 🙂

    imageI had learned to make plain Dhebra at a very young age, my grandmother was the ultimate goddess at making any dish. Dhebra was definitely one of her greatest expertise. As a child I remember that she would always have a special container called “gharmo” in Gujarati, which is stainless steel container that keeps the Indian flat bread warm. This container was always filled right to top, cause everyone would help themselves to her special dhebras whether it breakfast in morning, afternoon snack or a late night bit. That tradition continued on and is still alive. 🙂

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    The fresh green spring onions also known as scallions used in my recipe were right from my ow garden. This year we’ve planted many different kinds of onions in our garden, but onions do take their time to grow to the full form. So in the meantime, why let the greens go to waste I decided to make fresh dhebras for the family. Green onions are very flavorful and tasty when add to any dish they help enhance the flavor and look.

    This is a great go to food and an all time favorite in my house. Dhebra (Thepla) can be made in many different versions. Be sure to check out Methi Palak Thepla which is another great breakfast or snack idea and also great to pack in the lunchbox.

     

    Green Spring Onion Dhebra

    Prep Time: 30 minutes

    Cook Time: 30 minutes

    Total Time: 1 hour

    Yield: 12-13

    Green Spring Onion Dhebra

    The perfect morning breakfast, afternoon tea break snack or late night munchie Green Spring Onion Dhbra

    Ingredients

    • Whole wheat flour (Chapati atta) - 1 ½ cups + some more for dusting
    • Red chili powder - 1 teaspoon
    • Garlic powder - 1 teaspoon
    • Turmeric powder - ¼ teaspoon
    • Sesame seed - ½ teaspoon, optional
    • Yogurt – 2 tbsp (plain)
    • Sugar 1 teaspoon, optional
    • Salt - to taste
    • Fresh Green Spring Onions – 2 cup, finely chopped and washed
    • Oil - 3 tablespoons + more for frying the dhebras- theplas
    • Warm water - little less than ½ cup ** Please see Notes**

    Instructions

  • Into a bowl add in all of the ingredients (except the oil for frying) wheat flour, red chili powder, turmeric powder, garlic powder, sesame seed, sugar, yogurt, green spring onions,salt and oil. (I use my Kitchen Aid Stand Mixer bowl, but this can be done in a regular large bowl).
  • Mix all ingredients until incorporated into the flour. Add little water at a time and knead into semi soft dough once done apply a little oil to the palm of your hands and spread all over the dough. **It should not be too hard or too soft and sticky**. Cover it and keep it aside for only 10 minutes.
  • After, 10 mins knead the dough once more and divided the dough into approx. 12-13 tennis size balls and flatten them in between your palms.
  • Now start rolling out the dhebras. Take flatten ball, dust it into dry flour. Roll it into approx. 5-6 inch diameter circle using rolling pin on a rolling board. **roll it out thin**
  • Heat the tawa or non- stick pan on medium-high heat for shallow frying dhebra. ***Tawa should not be smoking hot***
  • Once Tawa is hot place rolled dhebra on it and let it cook for 30-40 seconds or till you see a few bubbles on the top. With the help of spatula flip it. Drizzle some oil and spread it evenly on it and let it cook for 30-40 seconds.
  • Flip the dhebra again. Press it lightly with spatula starting at the edges then into the center. Also apply some more oil on top side and flip and cook again by pressing. Cook till both sides are properly cooked.
  • Once both sides are cooked, remove dhebra onto a plate *** place paper towel on the bottom of the plate so it will absorb the water from the steam and avoid the dhebra from getting soggy.
  • Repeat the process with the rest of the flatten dhebras balls.
  • Serve hot with your choice of plain yogurt or achar (pickle).
  • Notes

    Make sure the tawa is not smoking hot, this will burn the theplas.

    Let dhebra completely cool down before storing. Store in air tight container and keep at room temperature. Shelf life of dhebra is about 5-6 days.

    When shallow frying the dhebra, it will get really smoky so it’s best to either turn on the exhaust fan or open up your windows. The house will start to smell oily.

    http://myfoodforthesoul.com/green-spring-onion-dhebra/

     

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    Spinach Tomato Omelette (Eggless)

     

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    Have you ever thought of making an Omelette without using an egg. Well, I have the perfect healthy and eggless omelette that you’ll love. This Omelette is an East Indian/South Asian based pancake but it’s not sweet …it’s got a savory spicy taste and it’s made from Besan (Gram Flour).  I had been thinking how can I get my kids to eat all the right vegetables and enjoy it at the same time. I came up with this Spinach Tomato Omelette that has all the combined nutrients, vitamins and health factors that a child needs and will enjoy.

    This is a perfect lunch box (tiffin box) recipe and can also be served up for breakfast or dinner. It goes will when served up in between two slices of toasted bread with the added condiments like Ketchup, Coriander Chutney or just plain butter/margarine. If your someone that avoids the bread then no problem eat it as is …still taste great.No matter when or how this Spinach Tomato Omelette is served up you will definitely enjoy it.

     

    Spinach Tomato Omelette (Eggless)

    Prep Time: 30 minutes

    Cook Time: 10 minutes

    Total Time: 40 minutes

    Yield: 10

    Ingredients

    • 1 tomato
    • 1 cup fresh spinach
    • 1 red onion - chopped finely
    • 1/2 green pepper - chopped finely
    • 4 medium mushroom - thinly sliced
    • 3-4 spring onions - chopped finely (use both green and white part)
    • 4 garlic cloves peeled and chopped roughly
    • 1-2 fresh green chilli - finely chopped
    • 1 1/4 cup besan (gram flour)
    • 1 tsp red chilli powder
    • ½ tsp Jeera
    • Pinch of turmeric powder (haldi)
    • Pinch of baking powder
    • Olive Oil
    • 1 cup of shredded cheese of your choice (I used mozzarella cheese)
    • Salt to taste

    Instructions

  • Wash and roughly chop Spinach and roughly chop Garlic cloves.
  • Heat up small fry pan and add 1 tsp of Olive oil once warm add in chopped Garlic sauté for 1 minute then add in chopped Spinach. Let this cook on medium heat for about 5 minutes until the spinach is cooked. Once done remove from stove and let it cool down a bit.
  • Into a blender add medium chopped tomato and the garlic/spinach mixture and grinder into a smooth purée.
  • Into a mixing bowl add the besan (gram flour) and 1/2 cup of water and whisk together well making sure no lumps are formed. It should be mixed will to form a smooth paste consistency.
  • To this besan mixture add in all of the chopped vegetables (red onion, green pepper, mushroom, green onion) and then add in the spinach/tomato purée. Mix all together and at this point you can adjust the consistency by adding water. It should not be too thin just about pouring consistency.
  • Now add in all the spices (jeera, red chilli powder, haldi, baking powder, green chilli and salt to taste) give it a good mix and do a taste test at this point and adjust any of the spices and salt to your preference.
  • Add in the shredded cheese of your choice and mix again and let it sit for 5 minutes.
  • Heat up your fry pan on medium high and wait till it is hot. Once ready pour a big ladle (chamacha/karachhi) and spread it around in a circle to even it out.
  • Wait about 1 minute then spread olive oil around the edges of the Omelette and let it completely cook for 5-6 minutes before flipping it over to cook the other side.
  • Once ready this can be served up as a sandwich between two bread slices with your choice of coriander chutney or ketchup.
  • http://myfoodforthesoul.com/spinach-tomato-omelette-eggless/

     

     

    Thank you for reading the post….please drop your valuable comments or suggestions.. it really motivates me…Also If you liked this post, please do read my other posts also.

     

     

     

     

     

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