Palak Paneer Paratha recipe - Paneer Stuffed Palak Paratha recipe
Paranthas are almost prepared in breakfast, evening or night at everyone's home. Stuffed paranthas are super delicious than plain paranthas. These stuffed paranthas prepared with seasonal veggies are super tempting. Try out palak paneer stuffed paranthas prepared with spinach available in abundance during winters and paneer which are really palatable.
हिन्दी में पढिये : Palak Paneer Paratha recipe - Paneer Stuffed Palak Paratha recipe
Ingredients for Paneer Stuffed Palak Paratha recipe
For kneading dough
- Wheat flour - 2 cups
- Spinach paste - 3/4 cup (250 grams spinach leaves, 1 green chilly, 1/2 inch ginger baton)
- Oil - 1 tbsp
- Salt - 1/2 tsp or as per taste
- Paneer - 1.5 cup (crumbled)
- Green coriander - 2 to 3 tbsp
- Cumin powder - 1/2 tsp
- Green chilly - 1 to 2 (finely chopped)
- Red chilly powder - less than 1/4 tsp
- Salt - 1/2 tsp or to taste
- Oil - 3 to 4 tbsp (for roasting paranthas)
How to make Palak Paneer Paratha recipe
Start with preparing the paste from spinach. For this, remove the stalk from spinach leaves and rinse the leaves twice with water. Place the leaves on a sieve and let them dry. After this, place leaves, 1 green chilly and 1/2 inch ginger baton in the mixer jar and grind to make a fine paste.
For this, add salt and spinach paste in flour and mix everything really well. Add water in small portions and knead soft dough for making paranthas. 1/4 cup of water is needed for kneading this much quantity of water. Cover and keep the dough aside for 15 to 20 minutes to set.
Meanwhile prepare stuffing. For this, mix cumin powder, red chilly powder, green chilly, salt and green coriander in crumbled paneer. Mix everything. Stuffing is now ready.
Prepare Dough balls
20 minutes are over and dough is ready. Knead the dough again. Dust your hands with some dry flour and make small lumps from the dough. Now roll giving them a round shape.
Roll and stuff the paranthas
Dust the dough balls with dry flour and place it on rolling board. Now roll out into 4 to 5 inch diameter paranthas. Apply some oil over the rolled parantha and spread it evenly. Meanwhile preheat a tawa on flame.
Place equal amount of stuffing over the paranthas. Lift the parantha from all sides and close the stuffing. Press the dough ball gently to evenly spread the stuffing. After this, dust the dough ball with some dry flour and roll out into 6 to 7 inch diameter thick parantha. Gently roll out the parantha.
Roast the Parantha
Spread some oil over the hot tawa and then place the parantha over it. Meanwhile prepare another parantha like this. When the paranthas turns little dark on the surface, flip the side. Now apply some oil over this side and spread it evenly. Flip the side again and apply some oil on this side as well. Press the parantha gently and roast until it gets golden brown spots on each side. Keep the flame low while roasting the parantha.
Take off the parantha from tawa when roasted aptly and place it on a bowl kept above a plate or over kitchen towels or foil paper. You can infact serve it directly. Similarly prepare rest of the paranthas as well.
Scrumptious and healthy spinach paranthas are ready. Serve them with matar aloo sabzi, tamatar aloo sabzi or any other sabzi as per your taste and relish eating.
- Remove the seeds from green chilies to reduce its spiciness. If green coriander is not available then dry fenugreek leaves can be used.
- Serve this paranthas directly as it tastes super yummy.
- Roll out the stuffed paranthas a little thick else the stuffing can spill out.
- For 4 to 5 paranthas
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