This palak paneer paratha has no-cook stuffing made from grated paneer and spices. While the dough of the outer layer is made green by adding blanched spinach puree.
1teaspoonGinger paste or freshly grated or crushed
1Green chilifinely chopped
2tablespoonsCilantro or coriander leavesfinely chopped
Salt to taste
1teaspoonAmchur powder (dried mango powder)
1 ½teaspoonsCoriander powder
Instructions
To blanch the spinach, take enough water in a pan or patila and bring it to a boil. Once the water comes to a boil, add spinach leaves in it and let it cook for 2-3 minutes. Then turn off the stove.
Immediately drain the water using a strainer or colander. Run the cold water over it and stop the further cooking process. Alternately add drained spinach in ice-cold water.
Grind the blanched spinach with ginger, garlic and green chili into a smooth paste.
To make the dough, Take wheat flour, salt, chaat masala and sesame seeds in a bowl and mix.
Add oil and prepared spinach puree. Mix really well using your fingertips.
Now add a little water at a time and knead into a smooth and soft dough.
Cover the dough and let it rest for 15 minutes. While it is resting make the stuffing.
To make stuffing, Take crumble or grated paneer in a bowl. Add salt, coriander powder, amchur powder, ginger paste, green chili and cilantro.
Mix everything well. Divide the stuffing into 6 equal portions.
Rolling & Cooking: After the resting time, knead the dough once again to smooth it out and divide it into 6 equal portions.
Before you start rolling, place the tawa (skillet) on medium heat to preheat.
Take one dough ball and flatten it between your plam. Dust both sides of the flattened disc into the dry flour.
Now place it on a rolling board and roll it into a 4-inch diameter circle using a rolling pin.
Place 1 portion of stuffing in the center.
Gather the edges and pinch them into the center to seal them. Flatten it out using your fingers by pressing lightly.
Dust both sides using dry flour and roll into around a 6-7 inch diameter circle.
Now tawa is hot, place rolled paratha on it and cook for 30-40 seconds or until you see a few bubbles on the top surface and the bottom surface has a few brown spots.
Flip it using a spatula and while another side is cooking apply oil on the top surface.
Flip it and cook by pressing lightly with a spatula.
Again apply oil on the surface. Flip and cook another side similarly by pressing with a spatula.
Once you see golden brown spots and no more doughy parts then remove the paratha from the tawa and keep it on a plate.
Notes
If stacking the paratha on top of each other then place a piece of paper towel in the bottom of the first paratha. So the bottom paratha doesn’t get soggy from the steam.
If making for kids then you can use ghee while cooking paratha. Or simply smear the ghee on cooked paratha just like we do for roti.