Palak paneer Parata:

Palak aka spinach and paneer is a classic combination from North Indian cuisine. It is usually in the form of Palak gravy with paneer chunks. If we convert this into Palak in a roti form and grated paneer as a filling it is a mind-blowing combination in a very healthy form. Here I have used Palak in the raw form as well as paneer.

It is a healthy option for breakfast, brunch, dinner or even in an office or school lunch box.

Palak or spinach is a healthy green which is a power house of nutrition. It contains Iron, anti-oxidants, vitamins and calcium.

On the other hand, paneer is also a very good source of calcium and if it is made from low fat cow’s milk, it is less in fat as well.

It is one more favourite from our lunch box item –


For the dough:

Palak/ spinach – 1 bunch (only leaves)


Sugar – 1 tea spoon

Garlic – 2 cloves

Curd – 2 table spoons

Water – as required

Oi – 1 table spoon

Whole wheat flour – as needed

For the Filling:

Paneer – 200 grams (grated)

Coriander powder – ¾ tea spoon

Cumin powder – ¾ tea spoon

Red chilli powder – 1 ½ tea spoon

Garam masala – ¾ tea spoon


Turmeric – ½ tea spoon

Coriander leaves – ¼ cup (chopped)


-Make chapati dough at first and keep aside.

-For the dough, make a paste of chopped Palak, salt, sugar, garlic, curd and little water in a mixer grinder.

– Take out the liquid and pour oil and whole wheat flour. Knead it into a soft pliable dough, cover and keep.

-For filling, take one bowl, mix in grated paneer, coriander powder, cumin powder, red chilli powder, garam masala, salt, turmeric and mix it.

-Add chopped coriander leaves and mix once again. Now, Stuffing is ready.

-Now comes the rolling part.

-Now take lemon sized chapati dough in hand, spread as a small disc by using fingers, by applying little flour.

-Keep this in your left palm, in a cup shape, put filling (smaller in size) and cover it.

-Now take extra flour for dusting and spread or roll this ball with light pressure by using a roller.

-Cook both the sides by using either oil, ghee or butter.

-Enjoy this either with sweetened curd, boondi raita or pickle.


Fresh Chick Peas Pulav:

Fresh chick peas are green in colour and known as Cholia / Hara Chana. They are fresh young Garbanzo beans which are usually sold as a small bundle of plants with roots intact. These are found only in winter months here in Bangalore. People usually enjoy eating this as a fresh bean by shelling its outer green pod. Chickpeas are high in dietary fibre, mineral, vitamins, proteins.

Ribbet collage 1

These pods are tiny compared to green peas pods. Usually one pod will contain only one garbanzo bean, rarely we find two beans as well. Not more than that.


One pot meal is a super cool idea to consume these fresh beans, which I have paired with a cucumber chutney, which I will post next.

Here we will see how I made this Pulav –



Small grain rice – 3 cups (we call this as Jeera samba rice)

Onions – 2

Green chillies – 3 to 4

Ginger garlic paste – 1 table spoon

Fresh chick peas /green Chana – 1 small cup

French beans – 8 to 10 (chopped)

Pudina leaves – 2 tblsp (chopped)

Coriander leaves – 2 tblsp ( chopped)


Lemon – ½

Ghee – 1 table spoon

Oil – 2 table spoons

Shahi jeera – 1 tea spoon

Bay leaves – 2 small

Cloves – 4

Cinnamon – 1” piece

Mace – 1

Cardamom – 2


-Wash rice, drain and keep aside.

-Slice onion, green chillies.

-Take one cooker, heat oil, put all the masalas from Shahi jeera to cardamom.

Ribbet collage 2

-Fry onion, green chillies till it is light brown.

-Add ginger garlic paste and toss. Add chopped beans, fresh chick peas and fry for a while.

-Add salt, drained rice, chopped coriander, pudina and fry for 2 minutes. Add 5 ½ cups of water (rice 1: 1 ½ cups of water + 1cup for veggie)

Ribbet collage 3

-When water starts to boil, check for salt, add lemon juice and I table spoon of ghee. Close the cooker lid.

– Cook until one whistle, then simmer for 2 minutes. Switch off the gas.


-When steam relieves mix the rice and serve with Hot cucumber chutney


-I usually use 1 ½ cups of water for 1 cup of small grain rice.

-Here additional 1 cup of water is to cook fresh bean.

-Instead of Chana one can use fresh green peas as well.

Sweet Corn and Cheese Paratha/Parata:

Week days are really challenging for moms of school going kids. We must see the nutritional factor as well as the taste. This stuffing is such, it is tasty, nutritious and loved by any kids from tiny tots to teenagers. It has sweet corn, cabbage and cheese.

These three are very tasty and nutritious as well. Sweet corn contains a lot of vitamin B12, Iron, Folic acid and soluble fibre etc.

Cabbage also is rich in vitamins; minerals and it is quite filling as well. In India, the only concern is that it has high pesticide content. So, wash with salt or vinegar solution a couple of times, drain and use.

Now it is cheese. Who doesn’t love cheese? Like all dairy products cheese also provides required calcium to our body and kids need it even more. Usage in limited quantity is always good 😊

pic 2


For Chapati dough:

Whole wheat flour- 2 cups

Salt- ½ tsp

Water – as required

Oil – 1 tsp

For stuffing:

Cabbage – 3 table spoons

Sweet Corn – 3 table spoons

Capsicum – ½

Onion – 1 (small)

Oregano or Any pizza seasoning – ½ to 1 tsp

Chopped Garlic – 3 flakes

Red chilli flakes – ½ to 1 tsp


Turmeric – ½ tsp

Grated cheese – 2 table spoons.


-Make soft pliable chapati dough by mixing all the above ingredients under chapati. Keep aside.

-Boil corn and drain water.

-Chop garlic, onion, capsicum, cabbage.

-Churn or crush cooked corn, cabbage and capsicum in food processer or veggie chopper.

-Take one wok, add oil, chopped garlic, onion, turmeric and fry for a while.

-Next add crushed veggies, put salt and seasoning.  Fry for 2 minutes or until it wilts.

Ribbet collage 1

-Cool and add grated cheese and mix nicely and make small balls.

-Now take lemon sized chapati dough in hand, spread as a small disc by using fingers.

-Keep this in your left palm, in a cup shape, put filling (smaller in size) and cover it.

-Now take extra flour for dusting and spread or roll this ball with light pressure by using a roller.

-Cook both the sides by using either oil, ghee or butter.

pic 1

-Enjoy this either with ketchup or pickle.


-Instead of chopped garlic and salt, one can use garlic salt as well.