Palak Paneer Paratha with Yogurt and pickle

 

 

    INGREDIENTS (For the Dough)

300 g whole wheat flour (2 & ½ cups)

1 tbsp olive oil

Salt as needed

¼ to ⅓ cup water

¼ cup all purpose flour for dusting

1 to 2 tbsp oil or ghee for toasting

1 tbsp sugar

 

Method

In a wide bowl, add whole wheat flour, 1 tsp cumin powder, salt and 1 tbsp olive oil and mix well until incorporated.

Then add in ground spinach paste and mix it well.

At this stage pour water little by little and knead the flour gently for about 10 mins.

When the dough is soft and silky in consistency, cover the dough with lid and set it aside for 30 mins.

 

For Spinach (Ingredients)

1 tsp oil

1 pack spinach (125g)

2 or 3 green chillies

1 tsp cumin powder

 

 Method

Wash and then chop spinach roughly.

Heat a pan over medium heat, add 1 tsp oil. When the oil heats up, add 2 green chilies and chopped spinach, saute well for 1 minute.

Switch off the heat and let it cool for some time and place them in a blender and blend until a smooth paste.

 

For Stuffing (ingredients)

200g Paneer (cottage cheese) grated

1 green chili very finely chopped

1 onion finely chopped

Pinch of salt

2 tbsp finely chopped coriander leaves

 

Method

Meanwhile, grate the Paneer/cottage cheese. If you use Paneer cubes, then crumble it by hand.

In a plate, add grated Paneer, finely chopped green chili, coriander leaves, chopped onion and salt,

mix well until combined and keep it aside for further use.

 

How to make Parathas

Now divide the dough into 8 medium sized balls.

Meanwhile, heat a wide skillet or tawa over medium heat.

Dust your work surface with flour and by using a rolling pin, roll out round rotis, about 3 to 4 inches in diameter.

Then place the prepared stuffing (1 & ½ tbsp) in the center of the roti.

Bring up the sides towards the center and pinch it to seal the stuffing.

With your palms, flatten or press it down a little and flatten it further using a rolling pin until it is 6-7 inches in diameter.

 

How to cook Parathas

 Place it on a preheated skillet or tawa and cook it for 1 minute.

Then turn the roti and cook it for another minute or until it is fully cooked

(you will know that when you see brown spots appear on both sides).

Finally, lightly brush some oil or ghee over the roti.

Do the same process for the remaining balls also. Served best with yogurt and pickle (achar)