Spinach and Paneer Parathas Video by Tarla Dalal

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These parathas are unusual with a twist of spinach added to paneer parathas. . They are very tasty and great to serve with curds and pickle.

Recipe Description for Palak Paneer Paratha, Healthy Spinach Paneer Paratha

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 8 parathas
Show me for parathas

Ingredients

For The Palak Dough
1 1/2 cups roughly chopped spinach (palak)
1/2 tsp lemon juice
2 cups whole wheat flour (gehun ka atta)
salt to taste
2 tsp ghee

For The Stuffing
1 tsp oil
1/2 tsp cumin seeds (jeera)
1 tbsp finely chopped green chillies
3/4 cup grated cauliflower
3/4 cup crumbled paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
1/2 tsp dried mango powder (amchur)
1/2 tsp chilli powder
salt to taste

Other Ingredients For Palak Paneer Paratha
whole wheat flour (gehun ka atta) for rolling
2 tsp oil for greasing

For Serving
fresh curd (dahi)

Method

For the palak dough

Combine the whole wheat flour, salt, ghee and the prepared spinach purée in a bowl and knead well to make a semi-soft dough using approx. 1/2 cup of water.
Cover and keep aside for 15 minutes.

For the stuffing

Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the green chillies and saute on a medium flame for a few seconds.
Add the cauliflower and saute on a medium flame for 2 minutes.
Add paneer, coriander, dried mango powder, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed

To make the {span class="bold1"}palak paneer paratha{/span}, divide the dough and the stuffing into 8 equal portions.
Roll out a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
Place a portion of the stuffing on half of the circle, apply little water along with circumference and fold it over to make a semi-circle.
Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil.
Place the paratha on it and cook a medium flame till it turns golden brown in colour from both the sides. Keep pressing with spatula so the paratha cooks well.
Repeat steps 2 to 5 to make 7 more parathas.
Serve the {span class="bold1"}palak paneer paratha{/span} immediately with fresh curds.

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RECIPE SOURCE : Desi Khana