Palak Paneer Paratha
Recipe GLPR79b0279e8ff87b
A savory Indian flatbread stuffed with crumbled paneer cheese and filled with nutrient-rich spinach dough. Fresh ginger, garlic, and green chili flavor the dough, while the filling is seasoned with amchur powder, chaat masala, and fresh cilantro. These parathas are shallow-fried until golden and crispy, then served warm. A vegetarian favorite that pairs perfectly with yogurt, pickles, or curry.
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Ingredients
1½ cups Spinach, packed
1 Garlic clove
¼ inch Ginger, small piece
1 Green chili, finely chopped
1½ cups Whole wheat flour
2 tablespoons Oil
Salt, to taste
1 teaspoon Chaat masala
½ teaspoon Sesame seeds
Water, as needed
200 grams Paneer, grated or crumbled
1 teaspoon Ginger paste
2 tablespoons Cilantro leaves, finely chopped
1 teaspoon Amchur powder
1½ teaspoons Chaat masala, for filling
Oil, for frying
Directions
Bring water to a boil in a large pot. Add the spinach and cook for 2-3 minutes until wilted. Drain immediately and rinse under cold running water to stop the cooking. Squeeze out excess moisture. Transfer the cooled spinach, garlic clove, ginger piece, and green chili to a food processor or blender and blend into a smooth paste.
In a large bowl, combine whole wheat flour, salt, 1 teaspoon chaat masala, and sesame seeds. Mix well.
Add 2 tablespoons oil and the spinach paste to the flour mixture. Mix thoroughly by hand, then knead into a soft, smooth dough. Add water a little at a time if needed to achieve the right consistency. Cover and let rest for 15 minutes.
While the dough rests, prepare the filling by combining crumbled paneer, ginger paste, cilantro leaves, amchur powder, and 1.5 teaspoons chaat masala in a bowl. Mix gently and divide into 6 equal portions.
After 15 minutes, knead the dough once more and divide into 6 equal balls. Flatten one ball between your palms, dust lightly with wheat flour, and roll into a thin 4-inch circle on a floured surface.
Place one portion of filling in the center of the circle. Gather the edges and seal by pinching the edges together at the top. Gently flatten the sealed paratha, dust with flour again, and roll carefully into a 6-inch diameter paratha, keeping the filling intact.
Heat a skillet or griddle over medium heat. Once hot, place a rolled paratha on the surface and cook, turning occasionally and pressing gently with a spatula, until both sides are golden brown and light brown spots appear (about 2-3 minutes per side). Add a small amount of oil if needed for shallow frying.
Transfer the cooked paratha to a warm plate or insulated container. Repeat the rolling, filling, and cooking process with the remaining dough balls. Serve the parathas warm with yogurt, fresh cilantro chutney, or your choice of curry.
