How to make Palak Aur Paneer Parantha - Parantha with a blend of palak and paneer.
This recipe is from the book Paneer Book.
Main Ingredients : fresh Spinach Leaves, Wholewheat Flour
Cuisine : Punjabi
Course : Breads
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
For more recipes related to Palak Aur Paneer Parantha checkout Palak Aur Paneer Parantha. You can also find more Breads recipes like Moong Sprout Parantha, Tandoori Makki ki Roti, Makki Di Roti, Ragi Roti.
Palak Aur Paneer Parantha Recipe Card
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Palak Aur Paneer Parantha Recipe
fresh Spinach Leaves 1 1/2 cups
Wholewheat Flour 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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