Palak paneer parantha is prepared with spinach puree mixed dough stuffed with spicy paneer stuffing. It tastes super scrumptious. This paranthas are tasty as well as nutritious. You can pack these paranthas in your kid’s tiffin. Palak paneer paranthas will keep their tummy full for long hours.
We relish having paranthas for breakfast. Serve these palak paneer paranthas to your family. They will love it for sure! So, try out making palak paneer paranthas with these easy to follow step-by-step instructions. Enjoy!
Pluck the spinach leaves and discard its stalk. Wash the leaves twice with water. Drain out excess water from it. Place it on colander and allow the spinach leaves to dry out completely. After that, take spinach leaves, green chilly and ginger baton in a mixer jar. Prepare a fine paste of it. Spinach puree is now ready.
Take wheat flour in a big mixing bowl and add oil, salt and spinach puree into it. Mix all the ingredients really well. Now add water in small portions and knead soft dough. ¼ cup of water is used for kneading this much amount of flour. Cover and keep the dough aside for 15-20 minutes to set.
Meanwhile, prepare the stuffing. For this, add cumin powder, red chilly powder, chopped green chillies, salt and chopped green coriander into the crumbled paneer. Mix all the ingredients really well with a spoon. Stuffing is now ready.
20 minutes are over. Knead the dough again. Now pinch medium sized guava dough and roll it between palms to make a peda.
Dust the peda with some dry flour and roll out 4-5 inch diameter parantha with the help of a rolling pin. Pour some oil on the rolled parantha and spread it evenly. Now place some stuffing as of the dough.
Lift the edges of the dough and bring it in the center. Close the stuffing really well. Press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.
After that, dust the stuffed dough with some dry flour and roll out 6-7 inch diameter parantha by rolling it gently with the rolling pin. Keep the parantha little thick. Roll it from the edges instead of center.
Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.
Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.
After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on low flame until brown spots appears on both the sides.
Parantha is now roasted well. Transfer it on a bowl placed over a plate, napkin paper, foil or directly to the person. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Paneer stuffed spinach parantha is now ready.
Serve these lip-smacking and mouth-watering paneer stuffed spinach paranthas steaming hot along with tomato-potato sabzi, green pea-potato sabzi or any sabzi you like and curd. Enjoy!
- You can replace green coriander with dry fenugreek leaves.
- For 4-5 paranthas
- Wheat flour – 2 cups
- Spinach – ¾ cup puree (250 grams)
- Green chilly – 1
- Ginger baton – ½ inch
- Oil – 1 tbsp
- Salt – ½ tsp or to taste
- Paneer – 1.5 cup (crumbled)
- Green coriander – 2-3 tbsp (finely chopped)
- Cumin powder – ½ tsp
- Oil – 3-4 tbsp (for making paranthas)
- Green chillies – 1-2 (finely chopped) (deseeded)
- Red chilly powder – less than ¼ tsp
- Salt – ½ tsp or to taste
- Prepare a paste of spinach and add it to the wheat flour along with oil and salt. Now add water in small portions and knead soft dough.
- Add cumin powder, red chilly powder, chopped green chillies, salt and chopped green coriander into the crumbled paneer. Mix all the ingredients really well. Stuffing is now ready.
- Now pinch some dough and roll it into a peda. Place some stuffing and close the dough. Roll a thick parantha
- Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it. Roast it until brown spots appears on it. Transfer it on a plate.
- Serve these lip-smacking and mouth-watering paneer stuffed spinach paranthas steaming hot along with tomato-potato sabzi, green pea-potato sabzi or any sabzi you like and curd. Enjoy!