Palak Paneer paratha recipe - Spinach paratha stuffed with spiced cottage cheese. This is the most beautiful looking paratha amongst all stuffed parathas I have shared.
Green colored outer layer and while stuffing in the center, looks just fantastic. Don’t you agree? Also it does taste good as well.
Palak and paneer combination is very popular and many does like this combo. The best example is palak paneer gravy. So why not try this combo in stuffed paratha. Dear husband enjoyed very much and was saying ‘I should make it more often’.
There are two ways of making palak paratha:
1) addition of chopped spinach in the dough just like this palak paratha
2) blanched spinach is pureed and added to the dough. This is what I have shared today.
Check out more spinach recipes
Palak rice // Spinach raita // Palak soup // Chole palak gravy
How to make palak paneer paratha recipe (Step by Step Photos):
1) To blanch the spinach, take enough water in a pan or patila and bring it to a boil. Once water comes to a boil, add spinach leaves in it and let it cook for 2-3 minutes. Then turn off the stove.
2) Immediately drain the water using strainer or colander. Run the cold water over it and stop the further cooking process. Alternately add drained spinach in ice cold water.
3) Grind the blanched spinach with ginger, garlic and green chili.
4) Make smooth paste without adding any water.
5) To make the dough, take chapati atta in a bowl. add salt, chaat masala and sesame seeds and mix.
6) Add prepared puree and 2 tablespoons of oil.
7) Mix it with your hand and it will almost come together.
8) Now add very little water at a time about 1 tablespoon at a time and knead to make smooth and soft dough like paratha dough.
9) Cover the dough and let it rest for 15 minutes.
10) After 15 minutes, knead the dough once again and divide it into 6 equal portions, Make smooth ball and flatten it with your palm.
11) While dough is resting make stuffing. Take grated paneer in a bowl and add rest of the ingredients (chopped green chili, cilantro, ginger paste, amchur and salt). Be careful while adding salt, as amchur powder has already salt in it.
12) Mix well and stuffing is ready. divide the stuffing in 6 equal portions.
13) Now to roll the paratha, work with one flatten disc at a time. Dip into dry flour.
14) Roll into 4 inch diameter circle using rolling pin and board.
15) Put the 1 portion stuffing in the center.
16) Gather the edges.
17) Pinch it to seal it and flatten it out by pressing lightly.
18) Again dip into dry flour and roll the paratha into 6 inch diameter circle.
19) Now while you are rolling the paratha, other side heat the skillet on medium heat. Once it is hot place rolled paratha and cook for 30-40 seconds and you will see few bubble on top.
20) Then flip it and cook for 30 seconds, apply some oil and flip it.
21) Press lightly and cook the bottom side.
22) Once bottom is cooked Again apply some oil and flip the paratha.
23) Again press lightly and cook other side.
24) Once cooked from both sides, remove it and keep in insulated container or directly to the serving plate.
Repeat the same for rest of the parathas.
Serving suggestion: Serve this palak paneer paratha with plain yogurt or raita. It can be served with pickle.
Palak paneer paratha recipe
Ingredients
For the spinach paste:
- 1 ½ cups Spinach (Palak) packed
- ¼ inch Ginger
- 1 clove Garlic
- 1 Green chili
For the dough:
- 1 ½ cups Whole wheat flour (chapati atta)
- Salt to taste
- ½ teaspoon Sesame seeds
- 1 teaspoon Chaat masala
- 2 tablespoons Oil + more for frying the paratha
- 2 tablespoons Water or more or less or none
For stuffing:
- 200 grams or 1 ½ cups Paneer grated or crumbled
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 Green chili finely chopped
- 2 tablespoons Cilantro or coriander leaves finely chopped
- Salt to taste
- 1 teaspoon Amchur powder (dried mango powder)
- 1 ½ teaspoons Chaat masala
Instructions
Making spinach paste:
- To blanch the spinach, take enough water in pan or patila and bring it to a boil.
- Once 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 strainer or colander.
- Run the cold water over it and stop the further cooking process. Alternately add drained spinach in ice cold water.
- Take blanched spinach with ginger, garlic and green chili in grinder jar.
- Make smooth paste without adding any water.
Making the dough:
- Take chapati atta in a bowl. add salt, chaat masala and sesame seeds and mix.
- Add prepared puree and 2 tablespoons of oil. Mix it with your hand and it will almost come together.
- Now add very little water at a time about 1 tablespoon at a time and knead to make smooth and soft dough like paratha dough.
- Cover the dough and let it rest for 15 minutes.
Making stuffing:
- Take all the stuffing ingredients in a bowl.
- Mix well. divide the stuffing in 6 equal portions.
Making palak paneer paratha recipe:
- After 15 minutes, knead the dough once again and divide it into 6 equal portions.
- Make smooth ball and flatten it with your palm.
- Now to roll the paratha, work with one flatten disc at a time.
- Dip into dry flour. Roll into 4 inch diameter circle.
- Put the 1 portion stuffing in the center.
- Gather the edges. Pinch it to seal it and flatten it out by pressing lightly.
- Again dip into dry flour and roll the paratha into 6 inch diameter circle.
- Now while you are rolling the paratha, other side heat the skillet on medium heat.
- Once it is hot place rolled paratha.
- Cook both sides using little oil till they have golden brown spots on both sides.
- Once cooked from both sides, remove it and keep in insulated container or directly to the serving plate.
- Repeat the same for rest.
Jeena
Palak Paneer Paratha is something interesting... will surely try.