Palak paneer paratha is a kind of stuffed roti (or flat bread) that is really enjoyed during breakfast in its homeland in North India. To literally translate the three words, “palak” means spinach; “paneer” is cheese; and “paratha” as you can guess, is roti. If you’re someone who values nutrition, this breakfast dish is just perfectly fine for you.
- Preparation : 30 minutes
- Cooking : 20minutes
- 1 ½ cups of packed spinach
- 1 ½ cups of whole wheat flour (or chapatiatta)
- ¼ inch ginger slice
- 1 clove of garlic
- 1 pc. Green chili, finely chopped
- ½ tsp. sesame seeds
- 1 tsp. chaat masala
- 2 tbsp. (more or less) of water
- 2 tbsp. (or more) for frying
- 200g or 1 ½ cups of grated or crumbled cheese (or paneer)
- 1 tsp. ginger paste
- 1 pc. Of green chili, finely chopped
- 2 tbsp. cilantro or coriander leaves, finely chopped
- 1 tsp. of dried mango powder (amchur powder)
- 1 ½ tsp. chaat masala
- For blanching the spinach, boil enough water in a pan. When the water boils, add the spinach leaves and cook for around 2-3 minutes. Drain the water and immediately run cold water onto the spinach to stop the cooking process. Grind the spinach along with the garlic, green chili, and ginger, forming a smooth paste.
- Put the sesame seeds, flour, chaat masala and a dash of salt into a bowl. Put oil and the spinach puree with the spices.
- Using one hand, mix all the ingredients and knead the mixture into dough. You may need a little bit of water from time to time to adjust into soft and smooth chapati dough.
- When the dough is made, cover it for about 15 minutes.
- While waiting, make the stuffing for the rotti. Incorporate all the stuffing ingredients and divide it into 6 equal fractions.
- After 15 minutes is up, knead the dough again and commence dividing into 6 balls of equal proportions.
- Flatten the balls, making them look like big pancakes. Just work on one ball at a time and after flattening, dip each into dry flour. Put the stuffing into the very center, then collect the edges and squeeze with your fingers in order to seal it.
- Now, gently press it and make it flat. Dip again into the dry flour and roll into paratha (which is approximately 6” in diameter).
- Put the skillet onto a medium flame and fry the paratha. Do the same process to the remaining five.
- You can serve the already made palak paneer paratha with pickles, yogurt, or raita.