Paratha is a native dish of the Indian subcontinent. This is a flatbread which is more popular towards the northern side of the country.
FUN FACT: – The earliest references to paratha have been mentioned by Nijjar (1968), in his book Panjāb under the sultāns, 1000-1526 A.D.
Well everyone has eaten aloo paratha, mix paratha but this paratha is unique in itself and with the perfect blend of veggies and spices this can be a perfect breakfast or a balanced dinner. Craving for a yummy bowl of palak paneer but don’t want to eat heavy? Try this amazingly yummy and different recipe of palak paneer paratha. This desi and tasty palak paneer paratha will make your breakfast fulfilling and yummy. This paratha is prepared by kneading flour and spinach puree together and it has a delicious filling of paneer. This will make a perfect addition to your kid’s lunch box.
Palak Paneer Paratha Recipe
- 1 cup Paneer
- ¼ cup Onion fine chopped
- 2 tbsp Coriander Leaves fine chopped
- ¼ tsp Black Pepper Powder
- 1 tsp Dry Mango Powder
- ½ tsp Red Chilli Powder
- 1 Spinach Bunch small, for puree
- 1 Green Chilli for puree
- 4-5 Garlic Cloves for puree
- Coriander Leaves for puree
- 1 cup Whole Wheat Flour
- 1 tsp Oil
- Salt according to taste
- ¼ tsp Turmeric Powder
- ¼ tsp Red Chilli Powder
- Take paneer in a large bowl, add in onion, coriander leaves, black pepper powder, dry mango powder, red chilli powder and salt to taste.
- Mix it well and make sure to break large chunks of paneer.
- In a grinder add in spinach, green chilli, garlic, coriander, water and make a fine paste.
- In a large bowl add in wheat flour, oil, salt, turmeric powder, red chilli powder and mix them well.
- Add in spinach puree and mix properly, now add in a little water to knead the dough soft.
- Once dough looks ready take a small amount of oil and apply on the dough.
- Cover and let it be for 10 minutes.
- Once the dough is ready transfer it to a rolling pin and knead it once again.
- Take a big portion of dough and make a small ball of it. Dip the ball in flour and brush off extra.
- Press it with your finger tips to make a small circle.
- Now take a rolling pin and make it flatter, add in a generous amount of stuffing at the centre.
- Start making pleats to cover the stuffing. Dust a small amount of flour on rolling board and flatten the stuffed dough with your hands.
- Now use rolling pin to roll the dough with gentle hands.
- Cook paratha on medium flame from both the sides until crisp, and goldenbrown.
- If large chunks of paneer are left then it will lead to tearing of the paratha.
- You can also use cheese with paneer.
- Mix well with puree only; at first later add in water to smoothen.
- Dough should be smooth or else will tear while making the paratha.
- Oil it used to lock in the moisture of the paratha.
- Make sure that the circle is thinner on the edges and thicker in the middle.
- Keep the stuffing at the centre.
- Roll the dough gently or else it will tear.
- Press from all the sides for even cooking.