After a long gap I made parathas last week, as both of us are very fond of it .But this time to try something different hence made these tasty palak paneer parathas which were delicious & healthy too .
Paratha is a great way to pack in nutrition in its stuffing with easy ways of mixing and matching ingredients in order to provide a complete meal
Palak Paneer Paratha is a traditional North Indian Breakfast dish made with spinach, cottage cheese, butter and other nutritional ingredients. This particular paratha is full of iron, calcium and vitamins. The sizzling hot shallow fried paratha is to be served directly from the griddle to the dinning table to enjoy delicious typical Punjabi paratha.
We had Stuffed parathas with home made nimbu ka Achaar and Mango Achaar,cut onions and a bowl of dudhi raita .
this paratha is bit different from the normal parathas,as the dough is mixed with spinach puree and the filling used here is made with paneer & spices.I had Spinach and home made Paneer in my fridge. They are commonly and most often used ingredients in my kitchen, especially the paneer
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
1 cups Spinach
1/2" Ginger
2-3 Green chillies
1 tbsp dahi (optional)
Salt to taste
2 tsp Oil
Water,to mix
For The Filling
1 cup grated paneer (cottage cheese)
4 chopped green chillies
1 tsp red chilli powder
1 tsp ajwain (owa /carom seeds)
1 tbsp chat masala /amchoor (dry mango powder)
1 tbsp coriander leaves +1 tbsp pudina leaves chopped
1 tsp cumin seeds (jeera) powder
1 tsp coriander (dhania) powder
1 tsp grated Ginger
1 tsp dried fenugreek leaves (kasuri methi) (optional)
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
butter for cooking
Method:
For the Dough
1.Sift the whole wheat flour with salt into a bowl.
2.•Bring water to a boil in a big vessel and add salt to it.Add spinach,green chillies and blanch the greens for 2 minutes.Strain the spinach and run cold water over it.Cool it completely.Drain, squeeze out the excess water and blend to a thick purée with chilli & ginger.
3. Add spinach purée, yogurt, one teaspoon salt, in the sifted whole wheat flour. Knead into a soft dough with enough water.
4.Cover the dough with a damp cloth and set aside to rest for half an hour.
5.Divide into equal portions and keep aside.
For the Filling
1.Combine all the ingredients in a bowl and mix well.
2.Divide into equal portions and keep aside.
For the paratha
1.Roll out one portion of dough in a small roti of 4 inch diameter. place a portion of filling mixture and fold the edges of the dough over the filling.
2.Seal the filling in, flatten and roll out again into thick round shape of 6 -7 inches using little flour for rolling.
3.heat a tava /griddle .Place each parantha on it, turn over once and drizzle a little melted ghee around it. Turn it over again and spread a little more ghee on the other side. Cook till both sides are cooked.
4.Repeat the same to make more parathas.
5.Serve hot with the pickle,dahi or raita
Tips /variation
1.You can even add green capsicum /spring onion /methi /shepu along with palak while making green puree for the dough
2..Aloo can also be stuffed instead of paneer in the dough to make Aloo palak Paratha.
3.Add 1 chopped onion to paneer to make paneer pyaz stuffing
4.Add grated cheese to above paneer stuffing
Health benefits of Paneer
1: Paneer is a good source of calcium, which helps build strong bones and teeth, and also prevents osteoporosis. Cheese provides 25% of the calcium in the food supply.
2: Paneer in moderation, is associated with lower body weight as well as reduced risk of developing insulin resistance syndrome.
3: Paneer is a good source of protein and it reduces cancer risk.
4: Paneer can prevent stomach disorders and even help with your bones as you get older, especially in women.
5: It also helps in lower, back and joint pain.
Paratha is a great way to pack in nutrition in its stuffing with easy ways of mixing and matching ingredients in order to provide a complete meal
Palak Paneer Paratha is a traditional North Indian Breakfast dish made with spinach, cottage cheese, butter and other nutritional ingredients. This particular paratha is full of iron, calcium and vitamins. The sizzling hot shallow fried paratha is to be served directly from the griddle to the dinning table to enjoy delicious typical Punjabi paratha.
We had Stuffed parathas with home made nimbu ka Achaar and Mango Achaar,cut onions and a bowl of dudhi raita .
this paratha is bit different from the normal parathas,as the dough is mixed with spinach puree and the filling used here is made with paneer & spices.I had Spinach and home made Paneer in my fridge. They are commonly and most often used ingredients in my kitchen, especially the paneer
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
1 cups Spinach
1/2" Ginger
2-3 Green chillies
1 tbsp dahi (optional)
Salt to taste
2 tsp Oil
Water,to mix
For The Filling
1 cup grated paneer (cottage cheese)
4 chopped green chillies
1 tsp red chilli powder
1 tsp ajwain (owa /carom seeds)
1 tbsp chat masala /amchoor (dry mango powder)
1 tbsp coriander leaves +1 tbsp pudina leaves chopped
1 tsp cumin seeds (jeera) powder
1 tsp coriander (dhania) powder
1 tsp grated Ginger
1 tsp dried fenugreek leaves (kasuri methi) (optional)
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
butter for cooking
Method:
For the Dough
1.Sift the whole wheat flour with salt into a bowl.
2.•Bring water to a boil in a big vessel and add salt to it.Add spinach,green chillies and blanch the greens for 2 minutes.Strain the spinach and run cold water over it.Cool it completely.Drain, squeeze out the excess water and blend to a thick purée with chilli & ginger.
3. Add spinach purée, yogurt, one teaspoon salt, in the sifted whole wheat flour. Knead into a soft dough with enough water.
4.Cover the dough with a damp cloth and set aside to rest for half an hour.
5.Divide into equal portions and keep aside.
For the Filling
1.Combine all the ingredients in a bowl and mix well.
2.Divide into equal portions and keep aside.
For the paratha
1.Roll out one portion of dough in a small roti of 4 inch diameter. place a portion of filling mixture and fold the edges of the dough over the filling.
2.Seal the filling in, flatten and roll out again into thick round shape of 6 -7 inches using little flour for rolling.
3.heat a tava /griddle .Place each parantha on it, turn over once and drizzle a little melted ghee around it. Turn it over again and spread a little more ghee on the other side. Cook till both sides are cooked.
4.Repeat the same to make more parathas.
5.Serve hot with the pickle,dahi or raita
Tips /variation
1.You can even add green capsicum /spring onion /methi /shepu along with palak while making green puree for the dough
2..Aloo can also be stuffed instead of paneer in the dough to make Aloo palak Paratha.
3.Add 1 chopped onion to paneer to make paneer pyaz stuffing
4.Add grated cheese to above paneer stuffing
Health benefits of Paneer
1: Paneer is a good source of calcium, which helps build strong bones and teeth, and also prevents osteoporosis. Cheese provides 25% of the calcium in the food supply.
2: Paneer in moderation, is associated with lower body weight as well as reduced risk of developing insulin resistance syndrome.
3: Paneer is a good source of protein and it reduces cancer risk.
4: Paneer can prevent stomach disorders and even help with your bones as you get older, especially in women.
5: It also helps in lower, back and joint pain.
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