Spinach and Paneer Paratha/How to make Spinach and Paneer Paratha13 Nov, 2017
- Servings : 2 people
- Prep Time : 10 min
- Cook Time : 20 min
Parathas usually served in the breakfast in northern India, especially in Punjabi families. Parathas are flatbreads, which can be prepared with stuffing or without stuffing and spread some ghee/oil while cooking and serve with curd or dollop of butter.
Spinach and paneer paratha is one the favorites for Ashi and Addy so I use to prepare it more often than any other paratha. This paratha is very good and healthy option for kids tiffin, especially who don’t like spinach curry because of its bland taste. Addy does not like spinach curry so I always give him spinach through this paratha.
Spinach and paneer paratha can be prepared in two different ways:
- Make a dough and stuffed with spinach and paneer mixture.
- Prepare dough with spinach puree and then stuffed with paneer mixture.
Both the ways make healthy and delicious parathas.
Today I am sharing the first variation of parathas. In this recipe I have to sauté the chopped onion and spinach with cumin seeds, then add paneer and other spices and then stuffed this into the paratha.
Spinach 1 cup tightly packed Paneer 3/4 cup grated Onion 2 tbsp. chopped Green chilies 1 finely chopped Coriander powder 1 tsp. Amachur/Dry mango powder 1/4 tsp. Salt to taste Oil 1 tsp.+ for frying Cumin seeds 1 tsp. Garam masala 1/8 tsp.
Chapati flour 2 cups Water 1 cup or as needed
To make the dough: add the chapati flour, oil and ¼ tsp. of salt in the bowl. Rub with your palm. Then add ¼ cup water at a time.
Knead the dough by rubbing your palm, add more water and knead more until you get smooth consistency dough. I have ended with 1-cup water. Cover the dough with kitchen towel and let it rest for 15-20 mins.
In the meantime chopped the spinach and heat a pan over medium heat by adding 1 tsp. oil. Once the oil is hot, add cumin seeds and let it crackle.
Then add chopped onion and sauté it till become translucent Now add chopped spinach.
Add salt and sauté it till it becomes soft.
Then switch off the flame and transfer this mixture to the plate. Let it cool down at room temperature. Once it cools down, add grated crumbled paneer
Mix it then add green chilies and other dry spices: coriander powder, amchur, garam masala, and salt. Mix it well.
Divide the stuffing into 8 equal portions. Knead the dough again for 1 min and make 8 equal size balls out of it. Take a ball, dip into the dry flour.
Roll it to 4’’ diameter circle using rolling pin and board Put 1 portion stuffing in the center.
Bring together all the edges. Sealed them and lightly flatten it.
Again dip into the flour and roll the stuffed paratha about to the same size as a chapati. While rolling the paratha on the other side, heat the skillet/griddle over medium heat. Once it hot placed rolled stuffed paratha into the skillet.
Once the base is partially cooked (take 30-40 sec) then flip the side and spread some oil/ghee. Flip it again and spread some ghee on this side too. Then flip it again
Flip again and again until both sides cooked properly.
Spinach and paneer parathas are ready to serve with curd/yogurt, pickle or butter.
1. While kneading the dough, adding oil is optional, but it gives softness in the parathas.
2. Always place stuffed paratha over hot skillet else it becomes hard
3. Sealed the edges properly if needed can add a small piece of dough on the top of sealed edges.
4. While frying parathas you should press the paratha edged with the spatula that they are fried well and become more crispy.
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