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Spinach and Paneer Parathas


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These parathas are unusual with a twist of spinach added to paneer parathas. . They are very tasty and great to serve with curds and pickle.

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Preparation Time: 
Cooking Time: 
Makes 6 parathas
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Ingredients


For The Dough
1 1/2 cups roughly chopped spinach (palak)
1/2 tsp lemon juice
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
salt to taste
1 tbsp ghee

To Be Mixed Into A Stuffing
3/4 cup grated cauliflower
3/4 cup crumbled paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
 whole wheat flour (gehun ka atta) for rolling
ghee for greasing and cooking

For Serving
 fresh curd
pickle

Method
For the dough
  1. Combine the spinach, lemon juice and 1 tbsp of water and blend in a mixer to a smooth purée.
  2. Combine the plain flour, whole wheat flour, salt, ghee and the prepared spinach purée, mix well and make a dough using a little water.
  3. Allow it to rest for 30 minutes.

How to proceed
  1. Divide the dough and stuffing into 6 equal portions.
  2. Roll out one portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour.
  3. Place a portion of the prepared stuffing on half of the circle and fold it over to make a semi- circle.
  4. Grease a non-stick tava (griddle) using ghee and cook the paratha till it turns golden brown in colour from both the sides, using a little ghee.
  5. Repeat with the remaining dough and stuffing to make 5 more parathas.
  6. Serve immediately with curds and pickle of your choice.
RECIPE SOURCE : Desi KhanaBuy this cookbook
2 reviews received for Spinach and Paneer Parathas
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
shreya_the foodie, October 27, 2012

Crumbled paneer in a spinach paratha. Perfect combo.

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Reviewed November 03, 2011 by Foodie #493890

   


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Reviewed October 27, 2012 by shreya_the foodie

Crumbled paneer in a spinach paratha. Perfect combo.

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