Spinach & Paneer Stuffed Paratha

Blogging Marathon# 59: Week 3/ Day 2
Theme: Stuffed Dishes
Dish: Spinach & Paneer Stuffed Paratha

Today's Stuffed dish is a simple paratha that is stuffed with spinach and grated paneer. I call it a simple dish because the filling is not really stuffed into the dough, it is put on the roti and folded while cooking making this a perfect recipe for anyone who thinks making stuffed rotis is difficult.There are about 3~4 versions for palak paneer parathas on Tarla Dalal's site and this was probably the easiest one to make, perfect even for the most novice cook.

The spinach and paneer filling was delicious by itself. I made a little extra and ate it as is. Actually it will make a very filling and tasty salad. I think finely chopped kale or swiss chard would work great too.Parathas turned out super soft and yummy!! Serve them with your favorite chutney and/ or raitha and you have a light meal ready. Even my kids loved them and these will be great to send in the lunch box as well.

Spinach Paneer Paratha

Paratha stuffed with spinach and paneer. It is protein rich and is great to pack for lunches or everyday dinner.

Author: Pavani

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Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Course: breads

Cuisine: north indian

Servings: 56 parathas

Ingredients

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• 1 cup Wholewheat Flour Atta /
• 2 cups Spinach leaves, finely chopped
• ½ cup Paneer , grated
• 1 onion Small , finely chopped
• 1 ~ 2 Chilies Green , finely chopped
• To taste Salt

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Instructions

• For the Dough: Combine atta, oil and a pinch of salt in a mixing bowl. Add enough water to make a soft, pliable dough. Cover and set aside for at least 15 minutes.
• For the filling: Combine chopped spinach, grated paneer, onions, green chilies and salt. Mix well and set aside.
• Make the parathas: Divide the dough into 5~6 equal size balls. Flour the rolling surface and roll out each piece into 5~6" round circle.
• Place it on a hot tawa and add about 3tbsp of the spinach mixture on one half of the paratha. Fold the other half over the filling and cook on medium flame until golden and brown spots form, flip and cook till golden. It is important to cook on medium flame otherwise the dough will cook on the outside, but inside will be raw. Brush with melted butter or oil once done. Serve hot.

Notes

Lets check out what my fellow marathoners have cooked today for BM# 59.

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