Are you tired of eating the same old boring plain parathas? Well, it’s time to spice things up with the ultimate desi fusion dish – Palak Paneer Paratha! This dish is a delicious blend of two of the most popular Indian dishes – Palak Paneer and Paratha. It’s like a match made in heaven, and once you take a bite, you’ll keep asking for more. Palak Paneer Paratha, is a heavenly green flatbread stuffed with a mixture of fresh paneer, spinach purée, and Indian spices. Loaded with nutrients, this paratha will leave you feeling satisfied. So grab your rolling pin, put on your favorite Bollywood playlist, and let’s get started making the best Palak Paneer Paratha you’ve ever tasted!
Palak Paneer Paratha is a culinary delight that represents the cultural diversity and rich heritage of Indian cuisine. This recipe has passed down through generations. The dough is made by mixing dry flour, water, and salt into a semi-soft dough. The stuffing is made by blending fresh spinach leaves into a smooth purée, mixing it with Indian cottage cheese, green chilies, cumin seeds, mango powder, chaat masala, garam masala powder, and a pinch of salt. The filling is then stuffed into the center of the dough circle, folded into a lifafa paratha, and rolled out on parchment paper. The paratha is then cooked on a hot tawa with a tablespoon of oil or ghee. The result is a mouth-watering delicacy that can be served as a side dish or enjoyed on its own. It has the goodness of a paratha/chapati, taste of palak paneer and cheesiness of paneer all in one.
Ingredients For Palak Paneer Paratha
Whole Wheat Flour
The main ingredient for the dough. It contributes to the texture of the paratha, giving it a dense and chewy texture. It also adds to the nutty flavor of the bread.
This is the star ingredient of this recipe. It has a mild and slightly sweet taste, and when boiled and mashed, it adds moisture and color to the dough. Spinach also contributes to the nutritional value of the paratha.
Garlic, Green Chilies, and Ginger
Garlic and ginger add a pungent and aromatic flavor to the dough. They also have health benefits, such as anti-inflammatory and antibacterial properties.
Carom seeds so known as ajwain, add a slightly bitter and pungent flavor to the dough. They also have digestive properties. Cumin seeds and black pepper powder also contribute to the flavor along with salt.
Butter and Oil/Ghee
They help fry the paratha and also add richness to the dough and contribute to the overall flavor of the paratha.
The main ingredient for the filling. It adds a creamy and slightly tangy flavor to the paratha.
Onion adds a sweet and slightly spicy flavor to the filling. It also adds texture to the filling.
Step By Step Instructions
Firstly, boil a bunch of spinach for 2 minutes and then drain the water. However, keep in mind to not over boil it as it can affect the texture of the dough.
Secondly, in a blender, add the boiled spinach, 4-5 cloves of garlic, and a few slices of ginger. You can also add 2 green chilies if desired. Blend them together to make a smooth paste.
Next, in a large mixing bowl, add 1.5 cups of whole wheat flour, 1 tsp carom seeds, 1/2 tsp salt, and 1 tbsp of oil or ghee. Mix the dry ingredients together.
Then, add the spinach mixture to the flour mixture and mix them well.
Knead the mixture until it forms firm dough. Add water as required to adjust the consistency.
Cover the Palak Paneer Paratha dough with a damp cloth and keep it aside for 20 minutes. Wait until it proofs slightly.
Meanwhile, in a pan, heat 1 tbsp of butter. Add chopped onions, 1/2 tsp cumin seeds, a pinch of salt, and black pepper powder. Then fry the onions until they turn translucent.
Next, add 1 cup of crumbled paneer to the pan and cook until it becomes slightly dry.
Then transfer the paneer mixture to a plate and lightly press it with a fork. Let it cool down.
After 20 minutes, knead the dough again for a few seconds until it is smooth and silky.
Pinch out a ball-sized dough and roll it out into a small circle.
Then, place the paneer mixture in the center of the rolled-out dough circle.
Fold the edges of the dough towards the center, as shown in the video, to cover the paneer mixture. Then press it lightly.
Roll out the stuffed dough again to a square shape.
Next, heat a tawa or griddle on medium heat. Then place the rolled-out dough on the tawa and cook it for 2 minutes on each side.
Apply some ghee or butter on the paratha and roast it until it turns golden brown.
Now repeat the process with the remaining dough and paneer mixture.
Finally, serve the hot Palak Paneer Paratha with chutney or sauce. Enjoy!
Palak Paneer Paratha is a delicious and nutritious dish that you can serve for breakfast, lunch, or dinner. There are many ways to serve this dish, depending on your preference. Firstly, you can serve the hot parathas with a dollop of butter or ghee on top to enhance the flavor. Additionally, you can pair the parathas with a spicy tomato chutney or mint chutney for a tangy and refreshing taste. Moreover, you can also serve the parathas with some plain yogurt or raita to balance the spiciness of the dish. For a complete meal, you can serve the parathas with a vegetable curry like Aloo Gobi or poriyals. Another idea is to pack Palak Paneer Parathas for lunch or a picnic. Just wrap them in foil or parchment paper to keep them warm and fresh. With these serving suggestions, you can enjoy Palak Paneer Paratha anytime, anywhere.
You can store palak paneer paratha easily, and enjoy the dish over several days. To store the parathas, start by letting them cool down to room temperature. Then, wrap them in aluminum foil or plastic wrap to keep them fresh. After wrapping, place the parathas in an airtight container or zip-lock bag to prevent them from getting stale. You can also store the parathas in the refrigerator for up to 3-4 days. When you are ready to enjoy the parathas again, you can reheat them in a skillet over medium heat for 1-2 minutes on each side until they are ready. By following these simple steps, you can easily store and reheat Palak Paneer Paratha for a delicious and nutritious meal anytime.
Palak Paneer Paratha is a heavenly green flatbread that combines spinach puree, Indian cottage cheese (paneer), and Indian spices. It is a stuffed paratha that is made with whole wheat flour and is a great source of protein, folic acid, and high insoluble fiber.
The main ingredients needed to make Palak Paneer Paratha are spinach leaves, whole wheat flour, Indian cottage cheese (paneer), cumin seeds, coriander powder, garam masala powder, mango powder (amchur powder), green chillies, fresh coriander, and lemon juice.
The best way to make Palak Paneer Paratha is to prepare a smooth puree of spinach leaves, mix it with whole wheat flour, and knead the dough with a little water. Make the paneer filling by mixing paneer, green chillies, coriander powder, cumin powder, garam masala powder, mango powder, chopped mint, kasuri methi, and salt. Roll out the dough ball, place a portion of the paneer mixture in the center of the circle, and fold the edges of the dough to cover the filling. Roll it out again to make a 4-inch diameter circle and cook on a hot tawa with a generous dollop of butter until golden brown spots appear on both sides.
To make the Palak Paneer stuffing for the Paratha, you need to crumble the fresh paneer and mix it with chopped green chillies, coriander powder, cumin powder, garam masala powder, mango powder, chopped mint, kasuri methi, and salt. Mix well to combine all the ingredients.
Yes, you can use store-bought spinach puree for the Palak Paneer Paratha recipe, but it is always recommended to use fresh spinach leaves to get the best taste and nutritional value.
To make the dough for Palak Paneer Paratha, mix the spinach puree and whole wheat flour in a mixing bowl. Add a teaspoon of salt and a tablespoon of oil, and knead the dough with a little water until it becomes a semi-soft dough. Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes.
Yes, Palak Paneer Paratha is a stuffed paratha, and paneer is the main ingredient for the filling. However, if you do not have paneer, you can make an improvised version of paneer paratha by using crumbled tofu or mashed potatoes as a substitute.
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