Stuffed Palak Paneer Paratha

This Palak Paneer Paratha is a healthy breakfast recipe because it is loaded with fiber, proteins and vitamins. It has a mild spicy taste and kids will also love the color of the paratha. Palak Paneer Paratha goes very well with sweet yogurt or spicy yogurt (sprinkle some cumin powder, red paprika, and salt over yogurt). It’s very convenient to be packing into a lunch box and sent with your loved ones to work or school. So try this palak paneer paratha and share your comments!

You may also like Aloo Gobi Paratha.

Palak Paneer Paratha

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.

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

Serves 3    This palak paneer paratha is a very healthy breakfast recipe as it is loaded with fibre, proteins and vitamins. It has a mild spicy taste and kids will love the color of the paratha. It goes very well with sweet yogurt or spicy yogurt (sprinkle some cumin powder, red paprika, and salt over yogurt). It's very convenient to be packing into a lunch box and sent with your loved ones to work or school. So try this out and share your comments!                             Print        Prep Time   00:15        Cook Time   00:15        Total Time   00:30

Prep Time   00:15        Cook Time   00:15        Total Time   00:30         To Make Dough

1. 300 g whole wheat flour (2 &1/2 cups)
2. 1 tbsp olive oil
3. salt as needed
4. 1/4 to 1/3 cup water
5. 1/4 cup all purpose flour for dusting
6. 1to 2 tbsp oil or ghee for toasting          To Cook Spinach
7. 1 tsp oil
8. 1 pack spinach (125 g)
9. 2 to 3 green chillies
10. 1 tsp cumin powder          For Stuffing
11. 200 g paneer (cottage cheese) grated
12. 1 green chili very finely chopped
13. 1 tsp fresh lemon juice
14. pinch of salt
15. 2 tbsp finely chopped coriander leaves          To Cook Spinach
16. Wash and then chop spinach roughly.
17. 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.
18. 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.          To Make a Dough
19. In a wide bowl, add whole wheat flour, 1 tsp cumin powder, salt and 1 tbsp olive oil and mix well until incorporated.
20. Then add in ground spinach paste and mix it well.
21. At this stage pour water little by little and knead the flour gently for about 10 mins.
22. When the dough is soft and silky in consistency, cover the dough with lid and set it aside for 30 mins.          To Make Stuffing
23. Meanwhile, grate the paneer/cottage cheese. If you use paneer cubes, then crumble it by hand.
24. 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
25. Now divide the dough into 8 medium sized balls.
26. Meanwhile, heat a wide skillet or tawa over medium heat.
27. Dust your work surface with flour and by using a rolling pin, roll out round rotis, about 3 to 4 inches in diameter.
28. Then place the prepared stuffing (1 &1/2 tbsp) in the center of the roti.
29. Bring up the sides towards the center and pinch it to seal the stuffing.
30. 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
31. Place it on a preheated skillet or tawa and cook it for 1 minute.
32. 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).
33. Finally, lightly brush some oil or ghee over the roti.
34. Do the same process for the remaining balls also.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Stuffed Palak Paneer Paratha

Serves 1
Prep Time: 00:15
Cook Time: 00:15
Total Time: 00:30

Ingredients

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

• 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.
• 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.
• 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.
• 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.
• 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