Spinach & Paneer Paratha

Fri, 16 September 2022

INGREDIENTS:

• ½ cup chopped spinach

• ½ cup graded paneer

• ¼ teaspoon chilli powder

• ½ teaspoon garam masala powder

• ¼ teaspoon ground turmeric

• 1 tablespoon fresh coriander, finely chopped

• 2 tablespoons olive oil

• Lemon juice – 1 tbsp

• salt and paper to taste

 

For the Dough

• Wheat flour – 1/2 cup

• Maida / Refined flour – 1/2 cup

• Ghee – 1 tbsp, melted

• Salt – To taste

• Water – 1/2 cup or as required

 

Other Ingredients

• Wheat flour – A little, for dusting the paratha while you roll it

• Ghee – For roasting the paratha

 

RECIPE:

For The Paneer Paratha

• In a bowl, sift the maida and wheat flour together. Add salt to taste. Add in the melted ghee and mix it around with your fingers so that the ghee gets well incorporated into the flour.

• Add some water little by little and knead a soft pliable dough. Cover the bowl and allow the dough to rest for 15 to 20 minutes.

• In the meanwhile, prepare the paneer stuffing. In a bowl take grated or crumbled paneer and add all the other ingredients to it mentioned in the ‘for the stuffing’. Gently mix around everything and the stuffing is ready.

• After the dough has rested, apply a few drops of melted ghee and kneed it once again for a minute. Divide the dough into 6 equal parts.             

• Take one dough ball and roll out it out on a lightly floured surface to 1/4-inch thickness or until very thin like a tortilla with the help of a rolling

• Heat the tawa / griddle / pan and transfer the paratha onto it. Roast the paratha on medium to low heat for a minute

•. Rub a couple of drops of melted ghee for a nice flavour. Place 1/6th of the paneer stuffing to half the paratha then flip over the other half to create a half moon shape

• Fry the paratha. Apply the ghee on the other side and roast it too. The roasting process may take 4 to 5 minutes for each paratha. We want the paratha thoroughly cooked.

• Remove the paratha onto the serving plate and make the remaining parathas in the same way.

• Serve hot with raita, mango pickle, chutney, or any side dish of your choice. Enjoy the raining afternoon as you feast on a deliciously creamy paneer paratha.

 

How to Make Paneer Paratha

• In a bowl, sift the maida and wheat flour together. Add salt to taste. Add in the melted ghee and mix it around with your fingers so that the ghee gets well incorporated into the flour.

• Add some water little by little and knead a soft pliable dough. Cover the bowl and allow the dough to rest for 15 to 20 minutes.

• In the meanwhile, prepare the paneer stuffing. In a bowl take grated or crumbled paneer and add all the other ingredients to it mentioned in the ‘for the stuffing’. Gently mix around everything and the stuffing is ready.

• After the dough has rested, apply a few drops of melted ghee and kneed it once again for a minute. Divide the dough into 6 equal parts.

• Heat the tawa / griddle / pan and transfer the paratha onto it. Roast the paratha on medium to low heat for a minute.

 

• Now take 2 tablespoons of your stuffing and place it on one half of the paratha

• Flip over the other half on top of the stuffing to make a half moon shape and press down the seal the edges with fork apply 1/2 tsp of ghee on the paratha and flip and roast it too. The roasting process may take 4 to 5 minutes for each paratha.

• Remove the paratha onto the serving plate and make the remaining parathas in the same way.

• Serve hot with raita, mango pickle, chutney, or any side dish of your choice. Enjoy the raining afternoon as you feast on a deliciously creamy paneer paratha.