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Palak Aur Paneer Parantha

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Parantha with a blend of palak and paneer.

This recipe is from the book Paneer Book.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Palak Aur Paneer Parantha

Main Ingredients

Whole wheat flour (atta) dough , Refined flour (maida)

Cuisine

Punjabi

Course

Breads

Level Of Cooking

Medium

Ingredients

  • Whole wheat flour (atta) dough
    1 1/2 cups
  • Refined flour (maida)
    1/2 cup
  • Salt
    to taste
  • Fresh spinach leaves (palak)
    8-10
  • Sesame seeds (til)
    1 teaspoon
  • Ghee
    for shallow frying
  • For stuffing
  • Paneer (cottage cheese) grated
    300 grams
  • Green chillies chopped
    3
  • Fresh coriander leaves chopped
    1 tablespoon
  • Onion chopped
    1 small
  • Chaat masala
    1 1/2 teaspoons
  • Salt
    to taste

Method

Step 1


Sift the wholewheat flour and refined flour with salt into a bowl and set aside. Blanch spinach leaves in boiling water for one minute. Drain, squeeze out the excess water and blend to a thick purée. Add spinach purée and sesame seeds to the flour and knead with enough water into a soft dough.

Step 2


Cover the dough with a damp cloth and set aside to rest for half an hour. For the stuffing, mix paneer, green chillies, coriander leaves, onion, chaat masala and salt in a large bowl. Divide into eight equal portions. Knead the dough again and divide into eight equal portions.

Step 3


Shape into balls and press between your palms. Roll out each ball into a four-inch round and thin down the edges. Place one portion of the stuffing in the centre and gather the edges together and shape into a ball again. Roll out into a seven-inch parantha.

Step 4


Heat a tawa. Place each parantha on it, turn over once and drizzle a little melted ghee around it. Turn it over again and spread a little more ghee on the other side. Cook till both sides are cooked.

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