Description
Palak paneer paratha includes spinach and cottage cheese-filled, whole-wheat flatbread, palak paneer paratha is a protein-packed recipe perfect for breakfast, dinner, or even lunchbox.
Ingredients
Units
Scale
For the dough :
- 2 cups – Whole Wheat Flour
- 1 and 1/2 cup – Spinach
- 1to2 – Green Chilli
- 1 tsp – Salt (Optional)
- Water as required
For the filling :
- 200 gms – Paneer crumbled/ Tofu crumbled if vegan
- Salt to taste
- 1/2 cup – Onion (Finely Chopped)
- 1 tbsp – Ginger (Grated)
- 1 tsp – Green Chilli (Chopped)
- 2 tbsp – Fresh Coriander (Chopped)
- 1 tsp – Dry Mango Powder/Amchur powder
- 1/2 tsp – Roasted Cumin Powder
- Oil for frying
Instructions
Add spinach and green chili in a blender and blend to make a smooth paste. Add spinach in batches. Use little water if required.
- Mix this paste with whole wheat flour little by little. As spinach contains salt I m avoiding salt here. As spinach already contains water so if required then only add water to knead the dough.
- Knead a soft dough and cover the dough and keep it aside.
- Mix all the filling ingredients paneer or tofu crumbled, onion (finely chopped), ginger chopped, green chili (chopped), fresh coriander (chopped), dry mango powder/amchur powder, roasted cumin powder for making the filling in a bowl. Add salt to the filling when you are ready to make the parathas.
- Divide the dough into large lemon-sized balls. Dip the paratha into dry flour and roll it into a circle 6 inches in diameter.
- Keep 2-3 tbsp of filling in the center of the circle and then bring the ends together, pinch to seal slightly.
- This is dusted with flour and rolled into a large circle gently making sure the filling doesn’t come out. Do not worry if it breaks. It is perfectly fine.
- Heat a griddle. Transfer the paratha to the hot griddle. Roast both sides till you see brown spots.
- Cook until brown spots appear on both sides. Apply any vegetable oil or ghee and cook until nicely browned. Press with laddle to get extra crispiness.
- Finish cooking both sides until they are well cooked. Remove from griddle. Apply generous amounts of ghee. Repeat the entire process to cook the remaining parathas. Serve hot with raita and pickle.
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[equipments]Notes
- You can skip the butter and ghee and use any cooking oil if you are a vegan.
- You can use gluten-free flours like cassava flour, sorghum flour, tapioca flour, ragi, soya, or buckwheat flour if you want gluten-free paratha.
- Add salt to the filling only when you are about to assemble the parathas otherwise, it will release water and make the stuffing soggy.
- Dust and roll gently to form a six-inch paratha.
- For extra flavor, you can also add some chopped mint.
- Cheese can also be added to the paneer filling according to your choice.
- Homemade paneer tastes better as it is softer than store-bought.
- Ghee is often fried with paratha, but I prefer oil. Ghee is another option, but it’s not vegan.
- Low heat produces a dense paratha, whereas high heat will burn it, so cook on medium heat.
- Finely chopped onions can also be added to the paneer filling.
- Paneer bhurji leftovers can be used as a filling for this paratha.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 4 People
- Calories: 226 Kcal