Spinach and Paneer Paratha


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With the refreshing green hue of spinach, these paneer and spinach parathas look and taste good! while spinach adds its goodness to the dough, a successful duo of cauliflower and paneer perked up with coriander, green chillies and ginger work their magic in the filling!

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Preparation Time: 
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Makes 6 parathas
Show me for parathas


For The Dough
1 1/2 cups roughly chopped spinach (palak)
1/2 tsp lemon juice
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
salt to taste
1 tbsp ghee

To Be Mixed Into A Stuffing
3/4 cup grated cauliflower
3/4 cup crumbled paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped green chillies
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
fresh curd

For the dough

  1. Combine the spinach, lemon juice and 1 tbsp of water and blend in a mixer to a smooth purée. Keep aside.
  2. Combine the plain flour, wheat flour, salt, ghee and the prepared spinach purée in a bowl and knead well to make a semi-soft dough using a little water.
  3. Cover and keep aside for at least 10 to 15 minutes.

How to proceed

  1. Divide the dough and stuffing into 6 equal portions.
  2. Roll out a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour.
  3. Place a portion of the stuffing on half of the circle and fold it over to make a semi-circle.
  4. Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till golden brown spots appear on both the sides.
  5. Repeat steps 2 to 4 to make 5 more parathas.
  6. Serve immediately with curds and pickle of your choice.
RECIPE SOURCE : Desi KhanaBuy this cookbook
2 reviews received for Spinach and Paneer Paratha

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 Reviewed By
shreya_the foodieOctober 27, 2012

Crumbled paneer in a spinach paratha. Perfect combo.

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Reviewed November 03, 2011by Foodie #493890


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Reviewed October 27, 2012by shreya_the foodie

Crumbled paneer in a spinach paratha. Perfect combo.

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