Palak Paneer Paratha

Ingredients

• 2 cups whole wheat flour
• 1 cup palak (spinach) puree ((used 3 cups of baby spinach) – i dint blanch spinach in this recipe)
• 1/2 cup water (or as much needed to make a smooth soft dough)
• 1/4 teaspoon salt
• 1 tablespoon oil
• 1.25 cup grated paneer ((about 200 gram))
• 1 teaspoon grated ginger ( (optional))
• 2 green chiles (finely chopped)
• 1 tablespoon coriander leaves (finely chopped)
• 1 teaspoon amchur powder
• 1/2 teaspoon cumin seeds(jeera) powder
• 1/2 teaspoon red chilli powder ( (or to taste))
• 1/2 teaspoon garam masala ( (or to taste))
• 1/2 teaspoon chaat masala ( (optional))
• 1/2 teaspoon kasuri methi (dry fenugreek leaves)
• salt ( to taste)
• 2 tablespoons ghee (or butter or oil to roast the paratha)

Instructions

1. 1

   Wash the spinach and blend together with 1/4 cup of water to make spinach puree.

2. 2

   Take wheat flour, salt, spinach puree and oil in a bowl and mix well.

3. 3

   Add water and knead together to make a soft dough.Now apply oil over the dough and let it rest for atleast 15 mins.

4. 4

   For the paneer filling, combine grated paneer, finely chopped ginger, green chilies, coriander leaves, cumin seeds, red chili powder, garam masala, chaat masala, amchur powder, kasuri methi, and salt. Mix all the ingredients thoroughly.

5. 5

   Divide the dough into equal portions.

6. 6

   Dust and roll the dough ball to make a 4 inch diameter circle.

7. 7

   Place 2-3 tablespoons of filling in the center of the circle, then bring the edges together to seal it.

8. 8

   Dust and roll gently to make a 6-8 inch diameter paratha.

9. 9

   Heat a griddle/tawa. Transfer the paratha on the hot griddle.Cook until brown spots appear on both the sides.

10. 10

    Apple oil or ghee and cook until nicely browned.

11. 11

    Serve hot with raita and pickle.