Palak and Paneer, has consistently been a terrific combo and will always be, whether it’s a curry, or kofta or paratha. Palak Paneer and Palak Paneer Kofta is always a winner especially for vegetarians, and so will be this Cheesy Palak Paneer Paratha.
The best part of this recipe is, it makes no use of onion and garlic, so all you my friends who do not consume onion and garlic, this recipe is surely a win-win richness, taste and nutrition-A treat!
This recipe is an impeccable menu for your weekend brunches/ lunch and even dinner.
Cheesy Palak Paneer Paratha sorts the idea of lunch box especially for the fussy eater kids. Dough and stuffing, both can be made a day ahead and stored in refrigerator, all you need is the assembly of parathas and pack your kid’s lunch box with nutrition and taste both. Spiciness level can be attuned according to your taste.Also, you can add mozzrella cheese too instead of cheddar or both, choice is yours 🙂
This time I have not done justice to the images of this amazing paratha, as I hardly got time to shoot it, my family was so desperate to gulp them in no time 🙂
Now, without wasting much time, let’s head on to see how to make delicious Cheesy Palak Paneer Paratha
For the Dough:
3 cups, whole wheat flour
1&1/2 cup, spinach, very finely chopped
1 teaspoon, Ajwain
1 teaspoon, green chili paste
2 tablespoon oil
Salt to taste
Water as required
200 grams, paneer, grated or mashed
¾ cup, cheddar cheese, grated
1 teaspoon, ginger, grated
3 tablespoons, coriander leaves, finely chopped
3 tablespoons, mint, very finely chopped
½ teaspoon, chili flakes
Salt and Pepper to taste
Oil, or Butter or ghee for frying parathas
In a large bowl, add all the ingredients, mentioned for dough (except water).
Mix them all very well
Start kneading the dough, spinach will start releasing the water
Add few spoons of water and knead it to a soft dough.
Cover and keep it to rest for 15 minutes
In a bowl add all the ingredients and mix very well.
For Making Parathas:
After resting the dough, divide it into equal ball depending upon the size of the paratha you want to make. Cover the dough with a damp cloth to avoid drying of the dough balls.
Also, divide the mixture equally according to the dough balls you made.
Take one ball of the dough. Roll it out into a small circle. Take the rolled circle in your palm
Place the cheese-paneer mixture ball in the center of the rolled small circle
Bring all the edges of the circle together to seal the cheese paneer mixture.
On floured surface, gently press the stuffed ball, flour the surface lightly and roll out into a uniform paratha. Do not apply too much pressure at one place else the paratha will tear and stuffing will come out.
Place it on the hot griddle and allow it to get brown spots on the lower side. Flip it and repeat for the other side. Apply ghee, butter or oil and fry till you get nice brown spots and paratha is cooked well.
Enjoy them hot with butter and pickle