Palak aka spinach and paneer is a classic combination from North Indian cuisine. It is usually in the form of Palak gravy with paneer chunks. If we convert this into Palak in a roti form and grated paneer as a filling it is a mind-blowing combination in a very healthy form. Here I have used Palak in the raw form as well as paneer.
It is a healthy option for breakfast, brunch, dinner or even in an office or school lunch box.
Palak or spinach is a healthy green which is a power house of nutrition. It contains Iron, anti-oxidants, vitamins and calcium.
On the other hand, paneer is also a very good source of calcium and if it is made from low fat cow’s milk, it is less in fat as well.
It is one more favourite from our lunch box item –
For the dough:
Palak/ spinach – 1 bunch (only leaves)
Sugar – 1 tea spoon
Garlic – 2 cloves
Curd – 2 table spoons
Water – as required
Oi – 1 table spoon
Whole wheat flour – as needed
For the Filling:
Paneer – 200 grams (grated)
Coriander powder – ¾ tea spoon
Cumin powder – ¾ tea spoon
Red chilli powder – 1 ½ tea spoon
Garam masala – ¾ tea spoon
Turmeric – ½ tea spoon
Coriander leaves – ¼ cup (chopped)
-Make chapati dough at first and keep aside.
-For the dough, make a paste of chopped Palak, salt, sugar, garlic, curd and little water in a mixer grinder.
– Take out the liquid and pour oil and whole wheat flour. Knead it into a soft pliable dough, cover and keep.
-For filling, take one bowl, mix in grated paneer, coriander powder, cumin powder, red chilli powder, garam masala, salt, turmeric and mix it.
-Add chopped coriander leaves and mix once again. Now, Stuffing is ready.
-Now comes the rolling part.
-Now take lemon sized chapati dough in hand, spread as a small disc by using fingers, by applying little flour.
-Keep this in your left palm, in a cup shape, put filling (smaller in size) and cover it.
-Now take extra flour for dusting and spread or roll this ball with light pressure by using a roller.
-Cook both the sides by using either oil, ghee or butter.
-Enjoy this either with sweetened curd, boondi raita or pickle.
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