• Palak Paneer Paratha
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INGREDIENTS


Palak Paneer Paratha

Servings - 2 - 3

INGREDIENTS

(For Dough)


Water - 500 milliliters

Spinach - 130 grams

Cold water

Ginger - 1 teaspoon

Green chili - 1 1/2 teaspoons

Wheat flour - 300 grams

Salt - 1/2 teaspoon

Oil - 2 teaspoons

Water - 30 milliliters

(For Raita)

Yogurt - 300 grams

Onions - 40 grams

Red chili - 1/4 teaspoon

Salt - 1/2 teaspoon

Black pepper - 1/4 teaspoon

Coriander - 1 1/2 tablespoons

(For Paneer Stuffing)

Grated paneer - 300 grams

Onions - 75 grams

Green chili - 1/2 teaspoon

Coriander - 2 tablespoons

Red chili - 1/2 teaspoon

Dry mango powder - 1 teaspoon

Salt - 1 teaspoon

Cumin powder - 1/2 teaspoon

Ghee - for brushing

PREPARATION

(For Dough)

1. Take a pan, add 500 milliliters water, 130 grams spinach and stir well.

2. Bring it to a boil.

3. Remove it from water and transfer this into a clod water.

4. Drain the spinach and transfer this into a blender, add 1 teaspoon ginger, 1 1/2 teaspoons green chili and blend it into a puree.

5. In a mixing bowl, add 300 grams wheat flour, 1/2 teaspoons alt, 2 teaspoons oil, blended mixture and mix it well.

6. Add 30 milliliters water and knead it into a smooth soft dough.

7. Rest the dough for 20 minutes.

(For Paneer Stuffing)

1. In a mixing bowl, add all the ingredients and mix it well.

2. Keep aside.


(For Raita)

1. In a mixing bowl, add all the ingredients and mix it well.

2. Refrigerate for 30 minutes.

(For Palak Paneer Paratha)

1. Take a medium size ball from the dough.

2. Roll the ball into small circle.

3. Place few tablespoons of the paneer stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out. 

4. Flatten the dough circle, sprinkle a little flour and roll them with a roller.

5. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.

6. Turn it and again pour ghee on other side. Cook on low heat till golden brown. 

7. Serve hot with raita.