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    Home » Blogging Marathon » Spinach & Paneer Stuffed Paratha

    Spinach & Paneer Stuffed Paratha

    Published: Dec 18, 2015 · Modified: Dec 12, 2019 by Pavani · Leave a Comment

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    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 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Course: breads
    Cuisine: north indian
    Servings: 56 parathas

    Ingredients

    • 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

    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.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Blogging Marathon

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      Sesame Tofu Asparagus Stir Fry Recipe
    • Egg Puffs Recipe | Indian Bakery Style
    • Vegetable Frittata Recipe | Indian Style
    • Ragi Adai Recipe | Finger Millet & Lentil Dosa
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    Reader Interactions

    Comments

    1. Priya Suresh

      December 19, 2015 at 6:16 pm

      Thats a super delicious stuffing, my kids will definitely love this paratha.

      Reply
    2. Sapana Behl

      December 21, 2015 at 12:32 am

      Spinach and paneer is my fav filling for most of the dishes.Looks delicious.

      Reply
    3. Sowmya :)

      December 21, 2015 at 12:40 am

      That's a classic winning combo! Drool

      Reply
    4. Global Tastes & Travels Inc.

      December 28, 2015 at 4:13 am

      what a great stuffing - would make a great breakfast

      Reply
    5. Harini-Jaya Rupanagudi

      January 07, 2016 at 11:58 pm

      That is a very interesting stuffing method and ingredients, Pavani. Shall try it out.

      Reply

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