How to make Palak Aur Paneer Parantha Recipe - Delicious paranthas with a blend of spinach and cottage cheese

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Fresh spinach leaves (palak) (ताज़ा पालक), Whole wheat flour (atta) (आटा)

Cuisine : Punjabi

Course : Breads

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Palak Aur Paneer Parantha

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Palak Aur Paneer Parantha Recipe Card

Palak Aur Paneer Parantha

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Palak Aur Paneer Parantha

  • Fresh spinach leaves (palak) 8-10 large

  • Whole wheat flour (atta) 2 cups

  • Yogurt 1/2 cup

  • Salt to taste

  • Sesame seeds (black) 1/2 teaspoon

  • Chaat masala 1 teaspoon

  • Ghee for shallow frying

  • Paneer (cottage cheese) grated 300 grams

  • Ginger crushed 1 inch piece

  • Green chillies chopped 3

  • Salt to taste

  • Chaat masala 2 teaspoons


Step 1

Sift the whole wheat flour with salt into a bowl. Blanch spinach leaves in boiling water for one minute. Drain, squeeze out the excess water and blend to a thick purée.

Step 2

Add spinach purée, yogurt, one teaspoon salt, sesame seeds and chaat masala in the sifted whole wheat flour. Knead into a soft dough with enough water. Cover the dough with a damp cloth and set aside to rest for half an hour.

Step 3

For the stuffing, place the paneer in a bowl. Add ginger, green chillies, a pinch of salt and chaat masala. Mix well and divide into eight equal portions.

Step 4

Knead the dough again and divide into eight equal portions. Shape into balls and press between your palms. Roll out each ball into a four-inch round disc and thin down the edges.

Step 5

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 6

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.

Step 7

Cook till both sides are cooked.

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MasterChef Sanjeev Kapoor

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