Palak Paneer Parantha

Ingredients list for Palak Paneer Parantha

• 1/4 cup Spinach (palak) puree
• 1 1/2 cups Cottage cheese (paneer) grated
• 1 1/2 cups Whole wheat flour
• to taste Salt
• 1 1/2 tablespoons Oil
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon Ginger finely chopped
• 1-2 Green chillies finely chopped
• 1 Medium onion finely chopped
• 1 teaspoon Cumin powder
• 1/2 teaspoon Garam masala powder
• 1/2 teaspoon Dried fenugreek leaves (kasuri methi) powder
• 1/2 teaspoon Dried mango powder (amchur)
• for basting Ghee
• to serve Yogurt
• to serve Pickle

Method

1. Take whole wheat flour in a mixing bowl, add salt and spinach puree with some water and knead into a semi-stiff dough. Add 1 tablespoon oil and knead well. Cover and set aside.
2. Heat remaining oil in a non-stick pan, add cumin seeds, ginger and green chillies, mix and sauté for 30 seconds. Add onion, mix and sauté till it turns translucent.
3. Add cumin powder, garam masala powder, dried fenugreek leaves powder, salt and dried mango powder, mix well and saute for a minute. Add some water, mix and cook for a minute.
4. Take cottage cheese in another bowl, add the sautéed mixture and mix well. Add salt and mix well.
5. Divide the dough into 4 equal portions and shape them into balls. Shape each ball into a katori, stuff it with some cottage cheese mixture, bring the edges together and seal. Roll out each stuffed ball into a parantha.
6. Heat a non-stick tawa, place a parantha on it and cook for 1 minute. Flip and apply some ghee on top. Flip again and apply some ghee on the other side too and cook, turning sides, till both sides are evenly cooked and browned
7. Place the paranthas on a serving plate and serve hot with yogurt and pickle.