Palak Paneer Paratha
Palak Paneer Paratha is a wholesome Indian flatbread stuffed with a flavorful mixture of spinach (palak) and cottage cheese (paneer). This dish combines the nutritional benefits of leafy greens and protein, making it a popular choice for breakfast, lunch, or brunch. The paratha is seasoned with mild spices, rolled out, and pan-cooked with ghee or oil until golden brown. It’s typically served hot with yogurt, butter, or pickle, offering a balanced and satisfying meal.
Ingredients
- Spinach leaves (पालक पत्ता) – ½ kg (1 bunch)
- Salt (नमक) – a generous pinch
- Sugar (चीनी) – a pinch
- Iced Water (बर्फ का पानी)
- Mint leaves (पुदीना) – ½ cup
- Fresh Coriander (ताज़ा धनिया) – 1 cup
- Garlic cloves (लहसुन) – 2 nos
- Green Chilli (हरि मिर्च) – 1-2 nos
- Kasoori Methi (कसूरी मेथी) – 2 tsp
For Dough
- Whole Wheat Flour (आटा) – 1 cup
- All Purpose Flour (मैदा) – 1 cup
- Salt (नमक) – ½ tsp
- Ghee (घी) – 1 tbsp
For Stuffing
- Paneer crushed (पनीर) – 2 cups (400 gms)
- Onion chopped (प्याज़) – 3 tbsp
- Cumin (जीरा) – 1 tsp
- Ginger chopped (अदरक) – 2 tsp
- Green chilli chopped (हरि मिर्च) – 2 nos
- Chilli powder (मिर्च पाउडर) – ¾ tsp
- Coriander powder (धनिया पाउडर) – 2 tsp
- Salt (नमक) – to taste
- Coriander chopped (ताज़ा धनिया) – handful
For Cooking
- Oil (तेल) – for cooking
Accompaniments
- Butter
- Curd
- Pickle
Instructions
- For Palak Paneer Paratha, wash the spinach leaves thoroughly and put them in boiling water. Sprinkle a pinch of salt and sugar. Cook it just for 30 to 40 seconds and immediately dip them into iced water to retain the colour. Now, take the spinach out of the water and squeeze gently.Add the spinach, mint leaves, coriander leaves, garlic cloves, green chillies, and kasoori methi in a mixer grinder jar. Grind them all into a fine puree.Let’s make the dough! In a flat bowl, add atta, refined flour, salt, ghee and then add the spinach puree. Make a nice soft dough by kneading it well. You can keep the the in fridge for a few minutes to tighten the dough.
- For the stuffing, mix together crushed paneer, onion, cumin, ginger, green chillies, chilli powder, coriander powder, salt and finely chopped coriander leaves. Divide the dough into equal-sized balls. Take one ball and roll it into a thin disc on a lightly floured surface. Brush some oil and spread the stuffing evenly on it, press it gently and roll it. Now, leave some space on top and bottom end of the roll and slit it from the middle. Lift the layers' part up and roll it like a lacha paratha.
- We can also use the traditional method. Take one ball and flatten on gently with your hand. Place a spoonful of the prepared stuffing in the centre of the disc. Gather the edges of the dough and bring them together to seal the filling. Flatten it and roll it with a rolling pin. Heat a tawa or skillet over medium heat. Place the rolled paratha on the hot tawa and cook for a minute. Flip the paratha and spread a little ghee or oil on the cooked side. Flip it again and apply ghee or oil on the other side. Press gently with a spatula and cook until both sides turn golden brown. Enjoy it with some butter, curd and pickle!
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