Palak Paneer Parantha-SK Khazana

Ingredients list for Palak Paneer Parantha-SK Khazana

• 2 tablespoons Spinach (palak) puree
• 1 cup Cottage cheese (paneer) grated
• 1 cup + for dusting Whole wheat flour (atta)
• to taste Salt
• 2 tablespoons Oil
• 1/2 teaspoon Cumin seeds (jeera)
• 1/2 teaspoon Ginger finely chopped
• 1/2 teaspoon Green chillies finely chopped
• 1 Medium onion finely chopped
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala powder
• 1/2 teaspoon Dried fenugreek leaf (kasuri methi) powder
• 1/2 teaspoon Dried mango powder (amchur)
• for basting Ghee

Method

1. Knead together wheat flour, salt and spinach puree with some water to a semi-stiff dough. Add 1 tablespoon oil and knead well. Cover with a damp cloth 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.
3. Add onion and sauté till it turns translucent.
4. Add cumin powder, garam masala powder, dried fenugreek leaves powder, salt and dried mango powder, mix well and cook for a minute. Add some water, mix and cook for a minute or till dry.
5. Take cottage cheese in a bowl, add the sautéed mixture and mix well. Set aside to cool.
6. Divide the dough into equal portions, stuff each portion with some cottage cheese mixture and shape into balls, Dust with some flour and roll out into paranthas.
7. Heat a non-stick tawa. Place the paranthas, one at a time, on it and cook, turning and basting with ghee, till well cooked and lightly browned on both the sides.
8. Serve hot with yogurt and pickle.