Palak Paneer Paratha
Palak Paneer Paratha is a nice twist to our regular paneer parathas. The stuffing fo paneer in spinach dough makes in healthier and tastier.
Ingredients
For Dough
- Roughly Chopped Spinach Palak - 200 gms
- Garlic & Green Chilli
- Salt to taste
- Whole Wheat Flour - 1.5 Cups
- Salt to taste
- Water as required
- Ghee - 1 Tbsp
For Stuffing –
- Crumbled/Grated Paneer - 1 Cup
- Finely Chopped Coriander - 2 Tbsp
- Salt to taste
- Finely chopped green chilli optional
Instructions
For Dough -
- Clean and wash spinach well.
- In a mixer grinder add spinach, garlic, green chillies and salt. Make smooth puree using water as required.
- Take wheat flour in a bowl. Add spinach puree.
- Mix well together and knead soft dough.
- Use water in small quantity if required.
- Apply ghee and rest the dough for 15 mins covering the bowl.
For Stuffing -
- Add grated paneer (cottage cheese), salt and coriander, green chilli (optional) in a bowl.
- Mix everything well. Set aside.
Filling Stuffing to Parathas -
- Knead the dough again after well rested.
- Divide the dough into equal balls. The size of the balls should be large enough to contain the stuffing.
- Take one ball at a time and dust it in a dry (wheat) flour so that it does not stick.
- Roll the ball into small circle using rolling pin, or stretch using fingertips as shown in video.
- Apply some ghee over the dough circle.
- Place stuffing and gather the edges together by bringing the dough together. (Refer video for easy understanding).
- Pinch the edges into the center to seal properly.
- Dust the dough ball again to dry flour.
- Roll the paratha into 6-7 inches diameter using dusting flour, or spread using fingertips.
- Heat tawa on a medium flame.
- Place paratha on a hot tawa.
- Cook on a high flame for a minute and then flip the paratha.
- Now, cook on other side for a min. or a half. (approx.)
- Flip, apply ghee and flip again.
- Press gently and cook on a low flame to get nice crisp crust.
- Serve hot with curd and pickle.
Video
Notes
• You can also use oil instead of ghee for frying parathas but ghee or butter is suggested.
• Keep in check the temperature of tawa and regulate it from high to low flame as required. It should neither be too hot to burn the parathas or too cold.
• Adjust spices as per taste. Add amchur powder in the stuffing for the added tangy taste.
• Add finely chopped coriander leaves for freshness in stuffing.
• Resting dough is very important as it absorbs the water content properly and becomes smooth.
• Smooth and soft dough makes good stuffed parathas as it helps in spreading easily, preventing the filling to peek out from within.
• Cook on a high flame and lower the flame immediately after applying ghee and fry parathas pressing them gently to get crisp crust.