Paalak Paneer Paratha is a healthy and filling dish. It is a flatbread made using spinach along with whole wheat flour and with a stuffing of a delicious cottage cheese mixture. A variety of parathas are made in India, but basically the paratha originated in the North of India.
A paratha is a combination of some healthy flours and vegetables. These are either stuffed with the vegetable mixture or rolled out just as they are where the vegetables are mixed with flour itself. Paalak Paneer paratha is a combination of spinach and cottage cheese which gives us the benefits of both. Being totally filling, this paratha can be had for breakfast, lunch or even dinner. Mainly it is a good option for tiffons too!
For some more such healthy parathas, do take a look at the following recipes too….
- Aaloo Paratha
- Methi Thepla
- Pudina Paratha
- Beetroot Paratha
- Quick Aaloo Paratha
- Paalak Paratha
- Paneer Soy Broccoli Pockets
- Healthy Pizza Pockets
- Rataalyaache Parathe (Sweet Potato Paratha)
Prep Time : 30 min
Cooking Time : 4 min/paratha
Serves : 6 Parathas
Cup Used : 200 ml
(I) For The Outer Covering :
- 2 1/4 cups Whole Wheat Flour
- 2 tbs Chickpea Flour (Besan)
- 2 cup Tightly Packed Spinach Leaves (Paalak)
- 6 Garlic Cloves
- 1″ Thick Ginger Knob
- 3 Spicy Green Chillies…. To be adjusted as per preference
- 1 1/2 tsp Garam Masala
- 2 pinches Caraway Seeds (Owaa/Ajwain)
- 2 tbs Oil
- Salt To Taste
- As Required Homemade Ghee
(II) For The Stuffing :
- 1 1/4 cup Grated Cottage Cheese (Paneer)
- 1 1/2 tbs Chaat Masala… To be adjusted as per preference
- 1 tsp Red Chilli Powder… To be adjusted as per preference
- 1 tsp Cumin Seeds
- 1/2 cup Finely Chopped Onion (1 Small Onion)
- 1/8 cup Chopped Corriander Leaves
- Salt To Taste
- To make Paalak Paneer Parathas, first soak the spinach leaves in clean salted water for about 1/2 an hour, so that worms if any present in the leaves will surface to the top.
- Next, wash them throughly under clean water and drain well. Grind these leaves along with the ginger, garlic and green chillies to get a smooth paste.
- Assmeble this paste along with the whole wheat flour, chickpea flour, garam masala, caraway seeds, 1 tbs oil and salt in a mixing bowl.
- Take care to add just enough salt to get a slightly less salty taste as the stuffing too will be having salt in it.
- Knead it to a semi soft dough using water as required. Add the remaining oil and knead again.
- Smoothen its surface and smear it with some oil. Cover the dough and set aside for a while.
- In the meantime, mix together all the ingredients mentioned for the stuffing and set aside.
- To make the paratha, heat an iron griddle.
- Knead the dough again and divide it into 6 equal parts rolling each into a ball.
- Dust one dough ball with flour and roll into a disc of approximately 6″ diameter, keeping it’s edges slightly thinner.
- Divide the stuffing into 6 equal parts and place 1 portion of the stuffing in the centre.
- Scoop the disc alongwith the stuffing in one palm and bring together it’s edges and seal them.
- Flatten this stuffed ball slightly and dust with flour on both sides.
- Roll it into a round disc (paratha) and transfer onto the hot griddle.
- Roast the bottom side on medium heat, till tiny bubbles appear on top.
- Apply some ghee on the top surface and flip the paratha.
- Apply some ghee on the flipped side too and roast both sides till brown spots appear on the surfaces.
- Transfer onto a plate and serve this delicious Paalak Paneer Paratha with some tomato ketchup, Kothimbir Pudina Chatni (mint corriander chutney) and some fresh homemade curds by the side!
If desired, a little more spinach can be surely added to the dough, at the same time reducing the use of water while kneading!
Pictures depicting the cooking process…