Stuffed Palak Paneer Paratha

Healthy Palak Paneer Paratha Recipe for Breakfast

Palak Paneer Paratha is a nutritious breakfast recipe that is rich in fiber, protein, and vitamins. It has a mild spicy taste that makes it appealing to both adults and children. This dish pairs perfectly with sweet or spicy yogurt,(sprinkle some cumin powder, red paprika, and salt over yogurt)making it a great addition to your lunch box.

With this recipe, you can make your parathas at home with ease and enjoy a tasty and nutritious meal. Don't forget to share your comments after trying it out!

Furthermore, I would like to share some of my suggestions for making palak paneer paratha. Firstly, stirfry the chopped spinach with green chilies for a minute and make a smooth paste. Another most common way is to blanch the spinach and then make a smooth paste. Both are the common ways how to prepare the spinach puree.

Secondly, add this puree to the wheat flour with other ingredients. THen add water little by little and knead the dough until soft and silky. Then, stuff the paneer mixture in the center of the roti. Bring up the sides towards the center and pinch it to seal the stuffing. With your palms, flatten or press it down a little and flatten it further using a rolling pin until it is 6-7 inches in diameter.

Finally, Place it in a preheated skillet and cook for 1 minute. Then turn the roti and cook it for another minute or until it is fully cooked (you will know that when you see brown spots appear on both sides). Lastly, brush some oil or ghee over the roti. Now tasty and healthy palak paneer paratha is ready to serve.

You may also like Aloo Gobi Paratha.

Palak Paneer Paratha [Cottage Cheese Spinach Roti] 2017-04-27 07:24:22

Stuffed Palak Paneer Paratha

Serves 3
Prep Time: 00:15
Cook Time: 00:15
Total Time: 00:30

Ingredients

To make dough:

• 300 g (2 &1/2 cups) whole wheat flour
• 1 tbsp olive oil
• as needed salt
• 1/4 to 1/3 cup water
• 1/4 cup for dusting all purpose flour
• 1 to 2 tbsp for toasting oil or ghee

To cook spinach:

• 1 tsp oil
• 1 pack (125 g) spinach
• 2 to 3 green chillies
• 1 tsp cumin powder

For stuffing:

• 200 g paneer (cottage cheese)
• 1 very finely chopped green chili
• 1 tsp fresh lemon juice
• pinch salt
• 2 tbsp finely chopped coriander leaves

Instructions

How to cook spinach:

• Wash and then chop spinach roughly.
• Heat a pan over medium heat, add 1 tsp oil. When the oil heats up, add 2 green chilies and chopped spinach, saute well for 1 minute.
• Switch off the heat and let it cool for some time and place them in a blender or mixie jar and grind until a smooth paste.

How to make a dough:

• In a wide bowl, add whole wheat flour, 1 tsp cumin powder, salt and 1 tbsp olive oil and mix well until incorporated.
• Then add in ground spinach paste and mix it well.
• At this stage pour water little by little and knead the flour gently for about 10 mins.
• When the dough is soft and silky in consistency, cover the dough with lid and set it aside for 30 mins.

How to make stuffing:

• Meanwhile, grate the paneer/cottage cheese. If you use paneer cubes, then crumble it by hand.
• In a plate, add grated paneer, finely chopped green chili, coriander leaves, lemon juice and salt, mix well until combined and keep it aside for further use.

How to make parathas:

• Now divide the dough into 8 medium sized balls.
• Meanwhile, heat a wide skillet or tawa over medium heat.
• Dust your work surface with flour and by using a rolling pin, roll out round rotis, about 3 to 4 inches in diameter.
• Then place the prepared stuffing (1 &1/2 tbsp) in the center of the roti.
• Bring up the sides towards the center and pinch it to seal the stuffing.
• With your palms, flatten or press it down a little and flatten it further using a rolling pin until it is 6-7 inches in diameter.

How to cook parathas:

• Place it on a preheated skillet or tawa and cook it for 1 minute.
• Then turn the roti and cook it for another minute or until it is fully cooked (you will know that when you see brown spots appear on both sides).
• Finally, lightly brush some oil or ghee over the roti.
• Do the same process for the remaining balls also.

By Santhi Therese
The Indian Claypot