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Palak Aur Paneer Parantha

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Delicious paranthas with a blend of spinach and cottage cheese

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time : 1.30-2 hour

Cooking time : 26-30 minutes

Servings : 4

Palak Aur Paneer Parantha

Main Ingredients

Fresh spinach leaves (palak), Whole wheat flour (atta)

Cuisine

Punjabi

Course

Breads

Level Of Cooking

Medium

Ingredients

  • Fresh spinach leaves (palak)
    8-10 large
  • Whole wheat flour (atta)
    2 cups
  • Yogurt
    1/2 cup
  • Salt
    to taste
  • Sesame seeds (black)
    1/2 teaspoon
  • Chaat masala
    1 teaspoon
  • Ghee
    for shallo
  • Paneer (cottage cheese), grated
    300 grams
  • Ginger, crushed
    1 inch piece
  • Green chillies, chopped
    3
  • Salt
    to taste
  • Chaat masala
    2 teaspoons

Method

Step 1


Sift the whole wheat flour with salt into a bowl. Blanch spinach leaves in boiling water for one minute.

Step 2


Drain, squeeze out the excess water and blend to a thick purée. Add spinach purée, yogurt, one teaspoon salt, sesame seeds and chaat masala in the sifted whole wheat flour.

Step 3


Knead into a soft dough with enough water. Cover the dough with a damp cloth and set aside to rest for half an hour.

Step 4


For the stuffing, place the paneer in a bowl. Add ginger, green chillies, a pinch of salt and chaat masala. Mix well and divide into eight equal portions.

Step 5


Knead the dough again and divide into eight equal portions.

Step 6


Shape into balls and press between your palms. Roll out each ball into a four-inch round disc and thin down the edges.

Step 7


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. 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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