Thursday, June 6, 2013

Paneer Stuffed Palak Paratha

We have parathas at least twice a week, as my family is very fond of it.  Parathas with homemade pickle and Dahi (yogurt) is perfect breakfast / dinner for us. Paneer Stuffed Palak Parathas are Indian flat bread made with spinach puree and stuffed with Indian cottage cheese (Paneer), onion and spices.


For the dough
  • 1 cup spinach
  • 2-3 garlic cloves
  • 1-2 green chili
  • 1/2" ginger piece
  • 10 Mint leaves
  • 1 cup whole wheat flour
  • 2 tablespoon gram flour (besan)
  • 1 tablespoon roasted cumin seed powder (Jeera Powder)
  • salt to taste
  • 1 tablespoon oil
  • little wheat flour for dusting
  • oil for cooking
For the stuffing
  • 1/2 cup Shredded Paneer
  • 2 tablespoon Onion, finely chopped
  • 1 chopped Green chili
  • 1 tablespoon chopped coriander
  • 1/4 teaspoon salt (or to taste)
  • 1/2 teaspoon cumin seeder
Other Ingredients
  • Curd for serving
  • Pickle for serving
  • butter

  • Boil 1/2 cup of water in a pan with salt, when it starts boiling add spinach leaves.
  • After 2 minutes strain the water from spinach leaves and refresh in cold water.
  • Take boiled spinach, green chili, ginger, garlic and Mint a in blender jar and make a puree.
  • In a big bowl, add wheat flour, gram flour, jeera powder, salt and oil, mix well and add spinach puree and make a soft dough. If require add more wheat flour to it. 
  • Cover and rest it for 10 minutes.
  • Now for stuffing, Mix all the ingredients together and keep aside.
  • Divide dough into 4-6 equal portions depending upon your desired paratha size.
  • Roll out each portion into thick circle, Place about 3-4 tablespoons Paneer filling at the center of each circle. Now bring the sides of the circle towards the center to enclose the filling completely. Pinch the top to keep the stuffing in, Pat it down with your palm, dust it with wheat flour and roll it gently to make a paratha. Repeat to make remaining parathas.
  • Heat the skillet on medium flame. Drop the rolled paratha gently on it.
  • Cook on both sides, using little oil till the parathas are golden brown.
  • Spread butter on parathas and serve hot with curd or raita. 

Sending this recipe to Motions and Emotions & to Jagruti's Event announcement page (Jagruti’s Cooking Odyssey).
Sending this recipe to Breakfast Recipes
Sending  this recipe to Healthy me and healthy us- Priya‘s event hosted by Kalyani

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