Who likes Palak , Paneer or Paneer Paratha ?If you are one of these people, then this post is definitely for you 🙂
Palak and Paneer is a killer combination and when when you mix cheese into it, it just elevates the level of awesomeness.
My younger one is a picky eater and she doesn't experiment much in terms of food. Since she loves Palak Paneer, I thought to twist this combination a little and used it for making the stuffed Paratha.
This Cheesy Palak Paneer paratha was delicious and she loved eating it with dahi and mango pickle .
Make it for brunch, breakfast or lunch. I am sure you will love it.Cheesy Palak Paneer Paratha.
Cheesy Palak Paneer Paratha
- 2 Cups Whole wheat flour
- 1 Cup Spinach (blanched and pureed)
- 2 tbsp Oil
- Water for making the dough. If required.Since we are using spinach puree ,we will need it just a little.
- 1 Cup Paneer grated.
- 1 tbsp Onion chopped finely
- 1 Tbsp Cilantro leaves chopped finely.
- ½ Cup Grated Mozzarella cheese
- 1 Tsp chopped Ginger chopped finely.
- Salt according to taste.
- 1 Tsp kashmiri red chili powder
- Butter /Ghee for making the Paratha.
- For Dough--
- In a bowl mix everything together ,other then water .
- Make a dough ,if needed add water to it . use very little water.
- Try to make dough soft and supple by working on it.
- Let it rest for 15 minutes.
- For stuffing...
- Mix everything together for making the paneer stuffing.
- Making Paratha.
- Divide the dough into equal size balls.
- Divide all the stuffing according to the no of balls.
- Take one ball.
- Roll it into a small circle.
- Take it into your palm .
- Stuff the paneer mixture.
- Close it properly.
- Gently tap it into a flat shape.
- Roll it carefully . Don't roll it too thin.
- Take a flat griddle/Tawa.
- Switch on the gas. Place tawa on the burner.
- Let it heat for 2-3 minute.
- Place rolled paratha on it .
- Flip it after 2-3 minutes ,when it looks light brown /pink in color.Brush butter on both the sides. Let it stay on tawa for one minute each side.
- Remove from the tawa and serve with curd and pickle.