Palak Paneer Stuffed Paratha step by step instructions:
Ingredients:
For the stuffing
Spinach (Palak): 1 ½ cup (washed, squeezed, and finely chopped)
Cottage cheese (Paneer): 1 cup (crumbled)
Onion: 1 (finely chopped)
Oil: 1 tbsp
Asafetida: 1 pinch
Cumin seeds: 1 tsp
Black peppercorn: 4-5 (finely crushed)
Cloves: 2-3 (finely crushed)
Gram flour (Besan): 1 tbsp
Coriander powder: 1 tsp
Red chili powder: 2 tsp
Turmeric powder: ½ tsp
Chaat masala: 2 tsp
Salt as per taste
For the dough
Wheat flour: 1 cup
Water: less than half cup
Oil: 1 tbsp
Salt as per taste
Ghee for cooking parathas
Method:
1. In a pan heat oil. Add asafetida and cumin seeds and fry for a few seconds. Add black peppercorns and cloves and fry. Add onions and fry until they turn translucent.
2. Now add gram flour, red chili powder, turmeric powder, coriander powder, chaat masala, and salt mix well. Cook for a minute.
3. Now add paneer and palak. Mix well and cook until the mixture has dried or for about 10-12 minutes.
4. Let the mixture cool.
5. Take flour in a plate and add oil and salt. Mix well. Now knead into a smooth dough with the help of water. Keep it covered and let it set for half an hour or more.
6. Make 6 equal balls of the dough. Take one ball and roll it a bit. Put some stuffing inside it and fold from all the sides and press it with your hands.
7. Apply some dry flour and now roll into a big circle.
8. Heat tawa. Apply ghee. Put the paratha on it. Let it cook from one side and then flip it. Turn the flame to high and cook for some time.
9. Apply ghee on the top side and flip. Cook for some time. Apply ghee on the top side and again flip it. Let it cook for some time from both the sides and take on a plate.
10. Similarly, make and cook all the other parathas.
11. Serve hot with ketchup, green chutney, or curd.
12. Yummy “Palak Paneer Parathas” are ready.
Tips:
1. The dough should be kneaded as per your stuffing quality. If the stuffing is towards wetter side then the dough should be kneaded soft.
2. Make sure the stuffing has cooled completely before making the parathas.
3. Try to squeeze out all the water from the palak before chopping.
4. I used the paneer made from the buttermilk which was produced while making ghee.
5. Make sure the paneer is crumbled well. You can grate it also.
See you soon with a new recipe till then Happy Cooking!!!
Stuffed parathas are always a delight to our tummy. I have a lot many recipes of parathas on my blog; Onion stuffed bottle gourd paratha, Kachhe kele ka paratha, Onion paratha, Aloo paratha, Mixed vegetable paratha, Cabbage paratha, spinach paratha, Sweet corn paratha; to name them.
Spinach with cottage cheese is a great combination. The parathas are very rich and scrumptious to eat.
Let us start cooking!!!
Spinach with cottage cheese is a great combination. The parathas are very rich and scrumptious to eat.
Let us start cooking!!!
Ingredients:
For the stuffing
Spinach (Palak): 1 ½ cup (washed, squeezed, and finely chopped)
Cottage cheese (Paneer): 1 cup (crumbled)
Onion: 1 (finely chopped)
Oil: 1 tbsp
Asafetida: 1 pinch
Cumin seeds: 1 tsp
Black peppercorn: 4-5 (finely crushed)
Cloves: 2-3 (finely crushed)
Gram flour (Besan): 1 tbsp
Coriander powder: 1 tsp
Red chili powder: 2 tsp
Turmeric powder: ½ tsp
Chaat masala: 2 tsp
Salt as per taste
For the dough
Wheat flour: 1 cup
Water: less than half cup
Oil: 1 tbsp
Salt as per taste
Ghee for cooking parathas
Method:
1. In a pan heat oil. Add asafetida and cumin seeds and fry for a few seconds. Add black peppercorns and cloves and fry. Add onions and fry until they turn translucent.
2. Now add gram flour, red chili powder, turmeric powder, coriander powder, chaat masala, and salt mix well. Cook for a minute.
3. Now add paneer and palak. Mix well and cook until the mixture has dried or for about 10-12 minutes.
4. Let the mixture cool.
5. Take flour in a plate and add oil and salt. Mix well. Now knead into a smooth dough with the help of water. Keep it covered and let it set for half an hour or more.
6. Make 6 equal balls of the dough. Take one ball and roll it a bit. Put some stuffing inside it and fold from all the sides and press it with your hands.
7. Apply some dry flour and now roll into a big circle.
8. Heat tawa. Apply ghee. Put the paratha on it. Let it cook from one side and then flip it. Turn the flame to high and cook for some time.
9. Apply ghee on the top side and flip. Cook for some time. Apply ghee on the top side and again flip it. Let it cook for some time from both the sides and take on a plate.
10. Similarly, make and cook all the other parathas.
11. Serve hot with ketchup, green chutney, or curd.
12. Yummy “Palak Paneer Parathas” are ready.
Tips:
1. The dough should be kneaded as per your stuffing quality. If the stuffing is towards wetter side then the dough should be kneaded soft.
2. Make sure the stuffing has cooled completely before making the parathas.
3. Try to squeeze out all the water from the palak before chopping.
4. I used the paneer made from the buttermilk which was produced while making ghee.
5. Make sure the paneer is crumbled well. You can grate it also.
See you soon with a new recipe till then Happy Cooking!!!
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