Paalak Paneer Paratha (Spinach And Cottage Cheese Flatbread). Palak Paneer is another hot favorite North Indian dish! This mildly flavored dish is super healthy too. Get the super easy recipe here.

Paneer (Indian cottage cheese) is cooked with spinach and spices in this creamy and flavorful curry. It pairs well with naan, paratha or jeera rice. When we were kids, the only way my brothers would eat spinach was if it was cooked with paneer in. You can have Paalak Paneer Paratha (Spinach And Cottage Cheese Flatbread) using 20 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Paalak Paneer Paratha (Spinach And Cottage Cheese Flatbread)

Prepare of For Outer Covering :.
You need 2 1/4 cups of Whole Wheat Flour.
It's 2 tbs of Chickpea Flour (Besan).
Prepare 2 cups of Tightly Packed Spinach Leaves (Paalak).
It's 6 of Garlic Cloves.
You need 1 of " Thick Ginger Knob.
You need 3 of Spicy Green Chillies(To be adjusted as per preference).
It's 1 1/2 tsp of Garam Masala.
You need 2 pinches of Caraway Seeds (Owaa/Ajwain).
You need 2 tbsp of Oil.
Prepare To Taste of Salt.
It's of as required Homemade Ghee.
It's of For Stuffing :.
It's 1 1/4 cup of Grated Cottage Cheese (Paneer).
It's 1 1/2 tbs of Chaat Masals(To be adjusted as per preference).
It's 1 tsp of Red Chilli Powder(To be adjusted as per preference).
Prepare 1 tsp of Cumin Seeds.
You need 1/2 cup of Finely Chopped Onion (1 Small Onion).
Prepare 1/8 cup of Chopped Coriander Leaves.
Prepare To Taste of Salt.

Palak Paratha Recipe with step by step photos. Palak ka paratha is an unleavened indian flatbread made with spinach and whole wheat flour. Palak paratha or spinach paratha Is another excellent variation of paratha where you can include some healthy greens in the paratha. Palak paratha recipe - learn to make easy healthy spinach paratha with step by step photos.

Paalak Paneer Paratha (Spinach And Cottage Cheese Flatbread) instructions

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..

They make a great breakfast or lunch when served with You can check these Paneer palak rolls which I make often whenever I make these parathas. I prefer to puree the palak. Palak Paneer - a smooth and creamy spinach sauce infused with Indian spices becomes a delicious base for pan-seared paneer. The spices are added along with frozen spinach and a little water. You know me, of course I made this with fresh spinach in the beginning, and of course you can do this too.