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Spinach And Cottage Cheese (Palak Paneer) Paratha

 INGREDIENTS:

  1. Spinach Leaves 500 gram
  2. Cottage Cheese (Paneer) 400 gram grated
  3. Onion 3 tbsp chopped
  4. Cumin Seeds 1 tsp
  5. Ginger grated 1 tsp
  6. Green Chili 2 chopped
  7. Red Chili Powder 1/2 tsp
  8. Coriander Powder 1 tsp
  9. Coriander Leaves chopped a handful
  10. Salt to taste
  11. Sugar 1/2 tsp
  12. Oil 4-5 tbsp
  13. Whole Wheat Flour 2 cups
  14. Water as needed

METHOD:

Serving Size: 6-7

Blanch the palak leaves by immersing them in hot water for 4-5 minutes.

Drain the water completely and dip the leaves in iced water. This stops the cooking process and the green color of the palak is retained.

Once it is cooled grind the leaves along with 2 green chilis and sugar into a fine puree.

In a large bowl add whole wheat flour, 2 tbsp oil, spinach puree and salt.

Knead into a smooth pliable dough adding water if required. Once done drizzle 2 tsp oil and coat evenly. Cover and keep aside

Mix together grated paneer, onion, cumin seeds, chopped green chilis, grated ginger, coriander powder, red chili powder, salt and chopped coriander leaves.

Divide the dough into equal sized balls. Take one ball and flatten gently with your hand. Place a spoonful of the stuffing in the center of the disc. 

Gather the edges of the dough and bring them together to seal the filling. Flatten it and roll it with a rolling pin.

Heat a skillet over medium heat. Place the rolled paratha on the hot skillet and cook for a minute. 

Flip the paratha and spread a little oil on the cooked side. Flip it again and apply oil on the other side. Press gently with a spatula and cook until both sides turn golden brown. Repeat the process with the remaining dough balls.

Enjoy hot palak paneer paratha with yogurt, pickle or any chutney of your choice.








 

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