Palak Paneer Paratha/ Spinach Cottage Cheese Bread: Stuffed Paratha

Parathas are anytime meal idea. You can serve them for breakfast, lunch or dinner. I have never come across an Indian who doesn’t like parathas. After all parathas are very filling and there are tons of options in terms of filling and flavours. Next good thing about parathas are that you don't need any curry or subji to pair it with. A bowl of yogurt, pickle, chutney or even tomato ketchup can be served as side with parathas.

Looking for more Paneer recipes? See this:

Hydrabadi Paneer

Matar Paneer

Paneer Tikka

Paneer Kofta

Today's post is Palak Paneer Paratha, palak that is spinach is purred and kneaded in the flour to get bright green colour and paneer that is cottage cheese is mixed with some spices which is later stuffed in parathas. Palak Paneer is also a very popular Indian vegetarian side served in all Indian restaurants and to some extent this paratha is the adaption of that classic dish.

Both paneer and palak are very healthy and have their own nutrients. While paneer is rich in protein and calcium, spinach as we all know is a super healthy green. So if you are wondering what to cook on weekend lunch, weekday dinner or Sunday breakfast, this paratha is the answer to all the questions-period! Not just that, the green colour dough and white coloured stuffing brings out a great colour combination that will surely please anyone.

Author: Shweta Agrawal

Cuisine: Indian

Serves: 2-3

Ingredients:
(For Dough)
1 and 1/2 cup whole wheat flour/atta

Palak/Spinach 1 cup

1 green chilli

Salt to taste

1 teaspoon oil

Water as needed

(For Stuffing)

Cottage Cheese/Paneer 1 1/2 cup

1 medium size onion chopped

1 Green Chilli
1 teaspoon Cumin seeds/Jeera
1/4 teaspoon garam masala (recipe here)
1 teaspoon kasoori methi/Dry Methi Leaves
2 teaspoons chopped coriander leaves/Dhainya
1 teaspoon lemon juice

Salt to taste

1 teaspoon oil

(For paratha)

Oil for roasting paratha

Flour for dusting

Method:
(For dough)
Boil spinach in 2 cups of water. Drain the water and puree spinach with green chilli in the blender.
Mix oil, salt and puree spinach in the flour. Start kneading the dough. Mix water as needed and form meduim soft dough. 
Cover with cloth and let it rest for 10 minutes.

(For Stuffing)
Grate paneer. Mix green chilli, chopped onion, kasturi methi and corinder leaves in paneer.
Heat 1 teaspoon oil in a pan. Add cumin seeds. Let it crackle.
Add paneer mix. Stir for 1 minute.
Add salt garam massala and lemon juice. Mix for 1 minute.
Cool the stuffing.

(For parathas)
Pinch tennis ball size dough from dough. Dust some flour and roll the ball like a puri.
Take 2 tablespoon paneer mixture, stuff it in rolled  puri. Pinch the edges togather and seal it.  Apply some flour on both the sides, and rolled it gently in to a paratha.
Heat a tawa/pan and cook paratha one side till bubble appears. Flip the paratha other side and apply some oil on it and cook for a minute. Flip again and apply oil and cook again. Keep pressing with the spatula till golden.

Do the same with remaining dough.

Serve hot.

Notes: 

Do not cover the pan when boiling spinach. 

Do not leave the filling for too long as the salt will leave water and parathas will be difficult to stuff.

You can use mint leaves (podhina) in the dough as well.

I used baby spinach. Feel free to use regular one as well.

Kasturi methi is easily available in Indian stores. I used National brand.

Serving suggestions:

Serve hot with chutney, raita or pickle of your choice.

Goes well with any side dish or curry.

These are perfect to be served at breakfast, brunch and as evening or picnic snack.

It is also great for tiffin boxes.