Paneer Palak Paratha

As a kid I used to detest Palak | Spinach. Obviously behind every creative mom is a fussy kid and so Amma created lovely green colored phulkas and that's how I used to eat Spinach! Now I love Spinach in any way that its prepared! 

Paneer Palak Paratha was a twist that Amma and I thought about...using the Palak Paratha Dough to make a stuffed Paneer Paratha...the result...YUMMILICIOUS!!!

Ingredients:

For Palak Paratha Dough:

1 cup Whole Wheat Flour

2 cup Spinach, rougky chopped

1 Green Chilli

1" Adrak | Ginger

1 tsp Jeera | Cumin Seeds

Spinach blanched water
1/2 tblsp White Til | Sesame Seeds

For Stuffing:

100gm Paneer, finely grated

1/2 tblsp Carrot, grated

1 Green Chilli, finely chopped

1/2 tblsp Fresh Dhania | Coriander, finely chopped

1/2 tblsp Fresh Pudina | Mint, finely chopped

1/2 tsp Kasuri Methi | Dried Fenugreek Leaves

1 tsp Lemon Juice

1/2 tsp Ajwain | Carom Seeds

1/2 tsp Salt

For Paratha:

Homemade Ghee | Clarified Butter

Whole Wheat Flour, for dusting

Method:

• For Palak Paratha Dough:
• Wash and clean the Spinach. 
• Add 1 cup of water to a vessel and let the water come to a boil. Keep aside.
• Add Spinach to the boiling water and after 2 minutes drain and keep the blanched spinach aside. Retain the water.
• Make a fine puree of the blanched spinach, green chillies, adrak and cumin.
• In a mixing bowl add whole wheat flour, roasted til, salt and spinach puree. Knead a stiff dough. If required you may add little of the blanched spinach water. Cover and keep aside for 30 minutes.
• Since spinach will let out some water, the dough when kneaded must be stiff.
• For Paneer Stuffing:
• In a mixing bowl add grated paneer, grated carrot, chopped -green chillies, mint and pudina, roughly crushed with palms kasuri methi, ajwain and lemon juice. Mix well and keep aside for 10 minutes for the paneer to soak in the flavours.
• Make 3 equal portions of the paneer stuffing and shape them into balls.
• For Paneer Palak Paratha:
• Knead the Palak Paratha Dough for 5 minutes and then make 3 equal portions.
• Take one portion and shape it into a ball and roll it into a thick puri.
• Spread little Ghee or Oil on the surface of the rolled puri.
• Place one paneer ball in the center and slowly gather the sides of the puri to the center, seal and flatten gently to make a circular shape.
• Dust the puri with some whole wheat flour on both sides.
• Gently roll the puri to a bigger paratha of about 5" diameter.
• Place a non stick tava on gas on high flame. 
• Spread some ghee or oil on the surface and when that gets hot, reduce the flame of tava.
• Place the Paneer Palak Paratha on the hot tava and let one side cook for about 2 minutes.
• Flip to the other side and let that cook for 2 minutes.
• Flip again and drizzle very little ghee or oil on its surface and immediately flip to the other side. After a second, flip to the next side. By now the Paneer Palak Paratha would be cooked and the surface would have lovely golden brown spots.
• Serve hot with any Raita | Pickle, Plain Curd or Podi | Chutney | Thogaiyal.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.