Imagine biting into a crispy, golden paratha that's bursting with the creamy goodness of paneer and the vibrant green nutrition of spinach. This isn't just another Indian bread – it's a culinary masterpiece that transforms simple ingredients into a mouthwatering experience that will transport you straight to the heart of Indian cuisine. Whether you're a cooking enthusiast or a hungry food lover looking for something extraordinary, this Stuffed Palak Paneer Paratha is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 4 parathas
Ingredients
- 2 cups whole wheat flour
- 1 cup spinach (palak), blanched
- 1/2 cup paneer, crumbled
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1 tsp cumin seeds
- Salt to taste
- Water as needed
- Ghee or oil for cooking
Instructions
- Blanch the spinach leaves in boiling water for 2-3 minutes, then immediately transfer to ice-cold water to retain its vibrant green color. Drain and squeeze out excess water, then finely chop the spinach.
- In a mixing bowl, combine whole wheat flour, a pinch of salt, and knead with warm water to create a smooth, soft dough. Cover and let rest for 15 minutes to allow gluten development.
- Prepare the stuffing by mixing crumbled paneer, finely chopped onions, green chili, cumin seeds, and salt in a separate bowl. Add the chopped spinach and mix thoroughly.
- Divide the dough into 4 equal portions and roll each into a smooth ball. Similarly, divide the stuffing into 4 equal portions.
- Take one dough ball, flatten it with your palm, and roll into a small circle about 4 inches in diameter using a rolling pin.
- Place one portion of the spinach-paneer stuffing in the center of the rolled dough, carefully bringing the edges together to seal the stuffing completely.
- Gently flatten the stuffed dough ball and roll it out carefully into a 6-7 inch round paratha, ensuring the stuffing is evenly distributed.
- Heat a griddle or tawa over medium heat. Place the paratha and cook for 1-2 minutes until small bubbles appear.
- Flip the paratha and apply ghee or oil on both sides. Cook until golden brown spots appear and the paratha is crisp.
- Repeat the process for remaining dough and stuffing. Serve hot with yogurt, pickle, or raita.
Tips
- Moisture is Key: Make sure to thoroughly drain the blanched spinach to prevent your dough from becoming too wet and difficult to handle.
- Soft Dough Secret: Knead the dough until it's smooth and elastic. Resting the dough for 15 minutes helps develop gluten and makes rolling easier.
- Stuffing Technique: Seal the stuffing completely to prevent leakage during cooking. Gentle, even pressure when rolling ensures uniform thickness.
- Heat Management: Cook on medium heat to achieve that perfect golden-brown color without burning the paratha.
- Ghee Upgrade: While oil works, using ghee adds an authentic flavor and helps create those irresistible crispy edges.
- Serve Immediately: Parathas are best enjoyed hot off the griddle, so time your cooking to serve them fresh and crisp.
Nutrition Facts
Calories: 230kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
