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We hope you got benefit from reading it, now let’s go back to paalak paneer paratha (spinach and cottage cheese flatbread) recipe. You can have paalak paneer paratha (spinach and cottage cheese flatbread) using 20 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Paalak Paneer Paratha (Spinach And Cottage Cheese Flatbread):
- Prepare For Outer Covering :
- Use 2 1/4 cups Whole Wheat Flour
- Provide 2 tbs Chickpea Flour (Besan)
- Prepare 2 cups Tightly Packed Spinach Leaves (Paalak)
- Take 6 Garlic Cloves
- Take 1 " Thick Ginger Knob
- Get 3 Spicy Green Chillies(To be adjusted as per preference)
- Use 1 1/2 tsp Garam Masala
- Prepare 2 pinches Caraway Seeds (Owaa/Ajwain)
- Use 2 tbsp Oil
- Prepare To Taste Salt
- You need as required Homemade Ghee
- Prepare For Stuffing :
- Get 1 1/4 cup Grated Cottage Cheese (Paneer)
- Provide 1 1/2 tbs Chaat Masals(To be adjusted as per preference)
- Take 1 tsp Red Chilli Powder(To be adjusted as per preference)
- Get 1 tsp Cumin Seeds
- Provide 1/2 cup Finely Chopped Onion (1 Small Onion)
- Prepare 1/8 cup Chopped Coriander Leaves
- Provide To Taste Salt
Steps to make Paalak Paneer Paratha (Spinach And Cottage Cheese Flatbread):
- 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 thoroughly under clean water and drain well. Grind these leaves along with the ginger, garlic and green chillies to get a smooth paste.
- Assemble this paste along with the whole wheat flour, chickpea flour, garam masala, caraway seeds, 1 tbsp 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 it's 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, Mint Coriander Chutney and some fresh homemade curds by the side.
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