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Palak Aur Paneer Parantha

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

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Main Ingredients

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

Cuisine

Punjabi

Course

Breads

Level Of Cooking

Medium

Favourites

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.