Palak Paneer Paratha

Method14 steps · about 1 hr

1. 1

   Step 1: Mix the 2 cups dough flour, 1 teaspoon dough salt and ½ tablespoon of the dough oil (1 tbsp). Add the measured water (1 cup) a little at a time while kneading to make a soft dough. Add the remaining ½ tablespoon dough oil and knead for 2–3 minutes. Cover and set aside.

   Uses 2 cups whole wheat flour · 1 tsp kosher salt for dough · 1 cup water · 1 tbsp oil for dough, divided between initial mixing and final kneading

2. 2

   Step 2: Finely chop spinach and add to a large mixing bowl.

   Uses 5 oz baby spinach (**)

3. 3

   Step 3: Grate paneer (6 oz) and add to the bowl with spinach.

   Uses Finely chopped spinach · 6 oz paneer

4. 4

   Step 4: Add ginger, green chili (2 teaspoons), ground cumin (1 teaspoon), coriander (2 teaspoons), garam masala (1 teaspoon), amchur, and salt (2 tsp).

   Uses Spinach and grated paneer · 1 tablespoon ginger paste · 2 teaspoons green chili (minced) · 1 teaspoon ground cumin · 2 teaspoons ground coriander · 1 teaspoon garam masala · 1 teaspoon amchur powder · 2 tsp kosher salt for filling

5. 5

   Step 5: Rub the Kasoori methi (1 tablespoon) on the palm of your hand and add it to the bowl. Mix everything together and make 8 round balls.

   Uses Seasoned spinach-paneer filling · 1 tablespoon kasoori methi (dried fenugreek leaves) (optional)

6. 6

   Step 6: Divide the wheat flour dough into 8 balls.

   Uses Kneaded covered paratha dough

7. 7

   Step 7: Lightly roll one dough ball into dry flour to coat it evenly and place it on the rolling surface.Roll or press to make a 4-inch circle. Place a spinach filling ball in the center

   Uses One dough ball per paratha · One filling ball per paratha · A little from the available ½ cup dusting flour

8. 8

   Step 8: Bring together the dough by pinching the edges lightly. Then bring the dough together sealing in the filling making sure there are no air pockets. Press down any excess dough into the ball.

   Uses Dough round with spinach-paneer filling

9. 9

   Step 9: Dust the sealed filled ball lightly and flatten it gently into a disc about 3–4 inches in diameter, spreading the filling evenly inside.

   Uses Sealed filled dough ball · A little dusting flour as needed

10. 10

    Step 10: Lightly coat with dry flour again and then place it on a rolling surface. Roll the paratha into a 6 to 8-inch circle moving the rolling pin back and forth through the entire dough ball turning it carefully for an evenly rolled paratha. Sprinkle dry flour if the paratha starts to stick.

    Uses Flattened filled dough disc · Only as much dusting flour as needed to prevent sticking

11. 11

    Step 11: Place the paratha on a preheated pan on medium-high heat

    Uses Rolled filled paratha

12. 12

    Step 12: Cook for a minute and then carefully flip with a flat spatula. Allow the bottom side to cook fully for 1 to 2 minutes as it starts to get golden brown spots. Lower the heat to medium if needed.

    Uses Paratha in the hot pan

13. 13

    Step 13: Flip and cook as both sides get golden brown spots. For soft parathas, remember not to over-press and only press down gently using a spatula. Pressing from the sides where the steam is escaping will help fluff up the paratha

    Uses Paratha cooked on its first sides

14. 14

    Step 14: Drizzle ghee or oil on top and remove the paratha from the pan. Repeat rolling and cooking remaining parathas.

    Uses Golden cooked paratha · A little finishing oil or ghee per paratha, shared from the 2 tbsp supply · Remaining dough portions for the repeated rolling and cooking · Remaining filling portions