PALAK PANEER PARATHA
Palak Paneer Paratha is a popular breakfast or lunch box flatbread that is filled with paneer, making it protein rich. I prefer using the no cook filling and add fresh spinach puree to the dough to make it more appealing for the kids.
Ingredients
FOR THE SPINACH DOUGH:
- 2 cups wheat flour
- ½ tsp salt
- 2 tbsp oil
- ¾ - 1 cup spinach puree
FOR THE PANEER FILLING:
- 1½ cup grated paneer approx. 350g
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 1 tsp chilli paste
- 1 tsp garam masala
- 1 tsp salt
- ½ tsp chilli powder optional
- ¼ cup fresh coriander chopped
- ¼ cup onion finely chopped
- 1 tbsp kasuri methi crushed
FOR THE SPINACH PUREE:
- 150 -200 g spinach
- 1 cup water
EXTRA:
- oil for brushing the parathas
- extra flour for dusting
Instructions
PREPARATION OF SPINACH PUREE:
- Heat one cup water in a deep saucepan over medium heat.
- When the water is hot, add the spinach leaves and tender stalks.
- Cook till the spinach leaves wilt a bit.
- Remove from the heat.
- Strain out the water into a bowl, using a colander or sieve.
- Allow the wilted spinach to cool down a bit.
- Add the spinach to a blender jug.
- Add about ¼- 1/3 cup of the saved water.
- Puree to a smooth paste. You should have about ¾ -1 cup thick spinach puree.
PREPARATION OF THE SPINACH DOUGH:
- Add the flour in a mixing bowl.
- Add salt and oil.
- Rub the oil into the flour.
- Add spinach puree a little at a time and begin to knead the dough.
- Keep adding more if required. You need to make a soft pliable dough.
- If you run out of the spinach puree, use little water.
- Rub 1 tsp of oil in your palms and knead the dough lightly for 3-5 seconds.
- Cover the dough with a damp towel or a plate.
- Allow the dough to rest for 15 -20 minutes.
PREPARATION OF THE PANEER FILLING:
- Add all the ingredients for the filling in a mixing bowl.
- Mix well.
- Add red chilli powder only if required.
PREPARATION OF PALAK PANEER PARATHA
- Heat a skillet or tawa over medium heat.
- Divide the dough into 8 parts. Roll them into balls.
- Also roughly divide the filling into 8 parts.
- Using some flour, roll one ball into a circle that is about 3-4 inches in diameter.
- Place one part of the filling in the middle.
- Gather up the sides of the dough and bring them together, much like a money bag.
- Press the gathered ends of the dough together and flatten it between your palms gently.
- Using some extra flour, gently roll out the stuffed or filling paratha to about 5-6 inches in diameter.
- Remember to roll it out gently, and at the edges too.
- If the dough sticks to the worktop or board, add some flour.
- Repeat the above steps for the remaining dough and filling.
COOKING THE PALAK PANEER PARATHA
- Place the filled and rolled paratha on the hot tawa or skillet.
- Allow it to cook for 1-2 minutes.
- Flip the paratha over and allow it to cook for 1-2 minutes.
- Brush the top of the paratha with about 1 tsp oil and flip it.
- Allow the paratha to roast for about 1 minute, pressing it down gently with a spatula.
- Brush the top part with 1 tsp oil and flip it over.
- Roast it for 1-2 minutes, pressing it gently down with a spatula.
- Remove the paratha from the tawa or skillet.
- Place it on a wire rack to cool down a bit.
- Repeat the above steps for the remaining parathas.
- Serve hot palak paneer parathas with some pickle and plain yogurt.
Notes
- Cook the parathas ahead but without oil. When ready to serve, smear with oil and cook.
- Add salt to the filling just before making the parathas otherwise it will become watery.
- Can add grated carrots, cauliflower, cabbage, boiled peas, corn or boiled and grated potatoes. Adjust the amount of paneer accordingly.
- If the dough is hard, it will be difficult to roll the parathas with the filling. Make sure it is soft and pliable.
- The paneer should not be watery.