Stuffed Palak Paneer Paratha is a high-protein meal made with spinach/palak and paneer as the primary components. The addition of spices enhances the flavor of the parathas even more. We used freshly prepared paneer and tossed it in kasuri methi leaves and spices to give these palak paneer parathas a delicate taste and flavor.
Spinach is a superfood that is high in nutrients, including vitamins K and A, protein, iron, and minerals. Paneer is a high-protein source, making it great for vegetarians.
It is a healthy and tasty Indian flatbread made with palak (spinach), wheat flour, and other Indian spices. At an Indian lunch, a Stuffed Palak Paneer Paratha or spinach paratha is a nutritious and delicious alternative to flatbread. This whole wheat flatbread studded with vegetables is simple to make and can be adapted to suit any quick-cooking green vegetable on hand.
Stuffed Palak Paneer Paratha is a delicious and nutritious Indian bread made with a filling of spinach (palak) and paneer (cottage cheese). Here’s some information about Stuffed Palak Paneer Paratha:
Ingredients for stuffed Palak Paneer Paratha:
dough Making:
- 2 cups Whole Wheat Flour
- 1 teaspoon Oil
- a pinch salt
- Water, as needed
filling Making ingredients:
- 1cup Paneer grated/crumbled
- 2 cups Spinach Leaves (finely chopped)
- 2 tablespoons dried Fenugreek Leaves (crushed)
- 2 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Dry Mango Powder
- 1 teaspoon Cumin powder
- butter to cook parathas
- Salt, to taste
Instructions for stuffed Palak Paneer Paratha:
- To begin creating the Palak Paneer Paratha Recipe, knead a soft yet malleable dough with the ingredients specified in dough making and set aside for 20 minutes.
- Meanwhile, thoroughly combine all of the ingredients listed in the palak paneer filling part. Taste it and adjust the salt and chili to your liking.
- After that, split the dough into equal parts and set aside. Make an equal amount of palak paneer stuffing mixture and set it aside.
- Roll out the paratha dough into a 3-inch disc, lay the palak paneer stuffing mixture in the center, and crimp the paratha together to seal it.
- Dust the palak paneer paratha with dry flour and roll into a large circle, making sure the filling does not escape.
- Stuff and roll the remaining paratha dough and palak paneer stuffing mixture in the same manner.
- It is now time to fry them. Preheat a tawa on medium heat, then add the stuffed palak paneer parathas and melt the butter. Cook until the palak paneer parathas are golden and crisp on both sides.
- For breakfast, dinner, or lunch, serve Stuffed Palak Paneer Paratha with Boondi Raita and pickle or curd.
Tips and Variations:
- Prepare the palak (spinach) filling: Blanch the spinach leaves in boiling water for a few minutes until wilted. Drain and immediately transfer to ice-cold water to retain the vibrant green color. Squeeze out excess water from the blanched spinach before using it for the filling.
- Paneer and spinach ratio: Use a good amount of crumbled paneer (cottage cheese) along with the blanched spinach for the filling. Aim for a balanced ratio of paneer to spinach so that you can taste both flavors in every bite.
- Season the filling well: Add spices and herbs like cumin powder, coriander powder, garam masala, green chilies, ginger, and salt to the paneer and spinach mixture. Adjust the seasonings to suit your taste preferences.
- Knead the dough properly: Prepare a soft and pliable dough for the parathas by combining whole wheat flour, water, and a bit of oil or ghee. Knead the dough well for a few minutes until it becomes smooth. Rest the dough for at least 15-20 minutes to allow it to relax.
- Stuffing and rolling: Take a small portion of the dough, roll it into a small disc, and place a spoonful of the paneer-spinach filling in the center. Gather the edges of the dough disc to enclose the filling completely. Flatten the stuffed ball slightly and dust it with flour. Roll it out gently into a circular paratha, making sure the filling does not come out.
FAQs
Q: Can I make the filling in advance?
A: Yes, you can prepare the paneer and spinach filling in advance and store it in the refrigerator for a day or two. Make sure to keep it covered in an airtight container. When you’re ready to make the parathas, take the filling out and bring it to room temperature before using.
Q: How can I prevent the parathas from tearing while rolling?
A: To prevent the parathas from tearing, make sure the dough is soft and pliable. Resting the dough for some time after kneading also helps in improving its elasticity. Additionally, avoid overstuffing the parathas and roll them gently, using a light dusting of flour.
Q: Can I use other types of cheese instead of paneer?
A: Paneer is traditionally used for palak paneer paratha, but you can experiment with other cheeses if desired. However, keep in mind that the texture and taste may vary. Cottage cheese or ricotta cheese can be good alternatives.
Q: Can I make stuffed palak paneer parathas oil-free?
A: Yes, you can make the parathas with minimal oil or even without oil. Instead of cooking them with oil on a tawa, you can use a non-stick pan or cook them in a dry skillet until they are cooked and golden brown.
Q: What can I serve with stuffed palak paneer paratha?
A: Stuffed palak paneer parathas can be served with a side of plain yogurt, pickle, or chutney. They are also delicious on their own, but you can pair them with a refreshing salad or raita (yogurt-based side dish) for a complete meal.
Stuffed Palak Paneer Paratha Recipe
Stuffed Palak Paneer Paratha is a high-protein meal made with spinach/palak and paneer as the primary components. The addition of spices enhances the flavor of the parathas even more. We used freshly prepared paneer and tossed it in kasuri methi leaves and spices to give these palak paneer parathas a delicate taste and flavor.
Ingredients
- 2 cups Whole Wheat Flour
- 1 teaspoon Oil
- a pinch salt
- 1cup Paneer grated/crumbled
- 2 cups Spinach Leaves (finely chopped)
- 2 tablespoons dried Fenugreek Leaves (crushed)
- 2 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Dry Mango Powder
- 1 teaspoon Cumin powder
- butter to cook parathas
- Salt, to taste
Instructions
- To begin creating the Palak Paneer Paratha Recipe, knead a soft yet malleable dough with the ingredients specified in dough making and set aside for 20 minutes.
- Meanwhile, thoroughly combine all of the ingredients listed in the palak paneer filling part. Taste it and adjust the salt and chili to your liking.
- After that, split the dough into equal parts and set aside. Make an equal amount of palak paneer stuffing mixture and set it aside.
- Roll out the paratha dough into a 3-inch disc, lay the palak paneer stuffing mixture in the center, and crimp the paratha together to seal it.
- Dust the palak paneer paratha with dry flour and roll into a large circle, making sure the filling does not escape.
- Stuff and roll the remaining paratha dough and palak paneer stuffing mixture in the same manner.
- It is now time to fry them. Preheat a tawa on medium heat, then add the stuffed palak paneer parathas and melt the butter. Cook until the palak paneer parathas are golden and crisp on both sides.
- For breakfast, dinner, or lunch, serve Stuffed Palak Paneer Paratha with Boondi Raita and pickle or curd.
Nutrition:
| Calories | 246kcal |
| Fat | 2g |
| Sodium |
903mg
|
| Potassium |
241mg
|
| Carbohydrates | 29g |
| Protein | 9g |
| Vitamin A |
1669IU
|
| Calcium |
136mg
|
| iron | 2mg |
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