Palak Paneer Paratha
Want something tasty and nutritious? Taste and nutrition come together perfectly in this Palak Paneer Stuffed Paratha. This North Indian classic is soft on the outside and full of a delicious, spicy mixture on the inside, thanks to its protein-rich paneer (cottage cheese) and iron-rich spinach (palak)
Equipment
- Tawa
- Bowl
- Grater
- Knife & Chopping Board
- Spatula
- Food processor or blender
Ingredients
- 2 Cup wheat flour
- 1 tsb Salt
- Water as needed
- 1 tsb oil
For Filling
- 1 cup Palak (Spinach) fenily chopped
- 1 cup Paneer grated
- 1 green chili chopped
- 1 tsp ginger grated
- 1/2 tsp cumin seeds
- 1/4 tsp garam masala
- 1/4 tsp red chili powder
- salt for test
- 1 tbsp coriander leaves,chopped
- 1 tsp oil
For cocking Paratha
- oil or ghee as per needed
Instructions
- Dough Prepare-Add wheat four and salt in a bowl and gradualy add water and knead in to a soft and smooth dough.
- Filling Prepare-Heat 1 tsp oil in a pan. Add cumin seeds and let them splutter.Add grated ginger, green chili, and chopped spinach.Add grated paneer, salt, garam masala, red chili powder, and chopped coriander. Mix well.off the flame and let the mixture cool.
- Stuff the Parathas-Divide the dough into equal-sized balls. Roll out one ball into a small disc.Place 2 tablespoons of the stuffing in the center,roll it out again to form a paratha.
- Cook the ParathaHeat a tawa over medium heat. Place the rolled paratha on it.Cook for 1–2 minutes, apply ghee or oil, and cook until golden brown .
- Serve Hot-Serve this hot paratha with curd, pickle, or mint chutney,and enjoy it.
Notes
Always filling cool completely before stuffing.
Don’t overstuff or it may tear while rolling.
Use homemade paneer for a fresh and soft texture.
You can also add a pinch of chaat masala to the filling for an extra zing.
Don’t overstuff or it may tear while rolling.
Use homemade paneer for a fresh and soft texture.
You can also add a pinch of chaat masala to the filling for an extra zing.