Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Palak Paneer Paratha
A MUST TRY recipe these parathas are stuffed with a delciious no-cook filling made with fresh spinach, ginger, green chili, paneer, and warming spices
Servings: 8
Calories: 246kcal
Ingredients
Filling
- 5 oz baby spinach **
- 6 oz paneer
- 1 tablespoon ginger paste
- 2 teaspoons green chili minced
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon amchur powder
- 2 teaspoons kosher salt
- 1 tablespoon Kasoori methi optional
Dough
- 2 cups whole wheat flour
- 1 teaspoon kosher salt
- 1 cup water
- 1 tablespoon oil
- ½ cup whole wheat flour for rolling
Instructions
- Add wheat flour, salt, and half of the oil to a mixing bowl. Knead the dough by adding a little bit of water at a time. Add remaining oil and knead again for 2 to 3 mins. Cover and keep aside.
- Finely chop spinach and add to a large mixing bowl.
- Grate paneer and add to the bowl with spinach.
- Add ginger, green chili, ground cumin, coriander, garam masala, amchur, and salt.
- Rub the Kasoori methi on the palm of your hand and add it to the bowl. Mix everything together and make 8 round balls.
- Divide the wheat flour dough into 8 balls.
- Lightly roll one dough ball into dry flour to coat it evenly and place it on the rolling surface.Roll or press to make a 4-inch circle. Place a spinach filling ball in the center
- Bring together the dough by pinching the edges lightly. Then bring the dough together sealing in the filling making sure there are no air pockets. Press down any excess dough into the ball.
- Dip the filled dough ball in dry flour and lightly flatten it on the palm of your hands to help the filling spread evenly and to make it a 3 to 4-inch thick disc.
- Lightly coat with dry flour again and then place it on a rolling surface. Roll the paratha into a 6 to 8-inch circle moving the rolling pin back and forth through the entire dough ball turning it carefully for an evenly rolled paratha. Sprinkle dry flour if the paratha starts to stick.
- Place the paratha on a preheated pan on medium-high heat
- Cook for a minute and then carefully flip with a flat spatula. Allow the bottom side to cook fully for 1 to 2 minutes as it starts to get golden brown spots. Lower the heat to medium if needed.
- Flip and cook as both sides get golden brown spots. For soft parathas, remember not to over-press and only press down gently using a spatula. Pressing from the sides where the steam is escaping will help fluff up the paratha
- Drizzle ghee or oil on top and remove the paratha from the pan. Repeat rolling and cooking remaining parathas.
Video
Notes
- Pre-washed baby spinach works best for this recipe. If using regular spinach make sure to dry any excess moisture from the spinach
- Grating the paneer using a fine or medium grater will prevent the filling from breaking the parathas
- Knead the outer dough well making it soft and pliable for fluffy soft parathas
- After you have stuffed the filling into the dough, lightly press the ball to make a flat disc evenly spreading the filling inside the dough and removing any air pockets
- Roll the parathas with light hands moving the rolling pin back and forth on the entire surface area turning it slightly after rolling a couple of times.
- Cook on medium-high heat, do not press too much with a spatula. Only press as needed allowing the paratha to fluff up
Nutrition
Calories: 246kcal | Carbohydrates: 29g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 903mg | Potassium: 241mg | Fiber: 5g | Sugar: 0.4g | Vitamin A: 1669IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 2mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry