Paneer Stuffed Palak Paratha Recipe
Description:
The Paneer Stuffed Palak Paratha is a delightful and nutritious Indian breakfast recipe that brings together the goodness of spinach and paneer, packed with essential vitamins, proteins, and other vital nutrients. The vibrant spinach, combined with the soft and creamy paneer filling, not only adds a burst of flavor but also makes this paratha an excellent choice for breakfast, a quick weeknight dinner, or even as a kids’ lunchbox treat. With its well-balanced mix of ingredients, this recipe is a fantastic way to enjoy a healthy, flavorful meal in no time.
Cuisine: Indian
Course: Indian Breakfast
Diet: Vegetarian
Ingredients for Paneer Stuffed Palak Paratha
| For the Dough | Quantity |
|---|---|
| Spinach Leaves (Palak) | 1 cup, chopped |
| Green Chilli | 1-2, finely chopped |
| Ginger | 1/2 inch, finely chopped or grated |
| Mint Leaves (Pudina) | A handful, finely chopped |
| Whole Wheat Flour | 1 cup + extra for dusting |
| Gram Flour (Besan) | 2 tablespoons |
| Cumin Powder (Jeera) | 1 tablespoon |
| Salt | To taste |
| Oil | 1 tablespoon + extra for smearing |
| For the Stuffing | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 1/2 cup, crumbled |
| Green Chilli | 1, finely chopped |
| Coriander Leaves (Dhania) | A small bunch, finely chopped |
| Salt | To taste |
| Cumin Powder (Jeera) | 1 teaspoon |
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Serves: 4-6 parathas
Instructions for Making Paneer Stuffed Palak Paratha:
-
Prepare the Dough:
- Start by washing and blanching the spinach leaves (palak). Once they are wilted, blend them along with mint leaves, green chili, and grated ginger into a smooth puree. Set this aside.
- In a large mixing bowl, combine the whole wheat flour, gram flour (besan), cumin powder, and salt. Mix well to incorporate all the dry ingredients.
- Gradually add the spinach puree to the dry mixture and stir to combine. Add a little water at a time and knead into a soft, smooth dough.
- Once the dough comes together, drizzle a tablespoon of oil over it and knead again for a few minutes. This helps in making the dough smooth and elastic.
- Cover the dough with a damp cloth or plastic wrap and let it rest for 10 minutes.
-
Prepare the Stuffing:
- In a separate bowl, crumble the paneer (homemade cottage cheese) into small pieces.
- Add finely chopped green chili, coriander leaves, salt, and cumin powder to the crumbled paneer. Mix everything well to combine into a smooth filling.
- Set the stuffing mixture aside.
-
Shape the Parathas:
- After the dough has rested, divide it into 4-6 equal portions depending on how big you want the parathas to be.
- Take one portion of the dough and roll it into a ball. On a floured surface, roll it out into a thick circle, about 4-5 inches in diameter.
- Place a generous portion of the paneer stuffing in the center of the dough circle. Bring the edges of the dough towards the center to completely seal the filling inside.
- Pinch the dough at the top to seal it completely and then gently press it down with your palm. Dust with a little more flour and roll it out into a flat, round paratha.
-
Cook the Parathas:
- Heat a tawa or skillet over medium heat. Once it’s hot, place the rolled-out paratha gently on the skillet.
- Cook for about 2-3 minutes on one side, or until you see bubbles forming. Flip the paratha and cook the other side for about 2-3 minutes.
- Now, drizzle a little oil or ghee around the edges of the paratha and cook both sides until golden brown and crispy. Make sure to cook on medium heat so the paratha is evenly cooked.
-
Serving:
- Serve the Paneer Stuffed Palak Paratha hot, accompanied by a bowl of fresh curd (yogurt), Carrot and Turnip Pickle, and a warm cup of Ginger Cardamom Chai for a truly satisfying meal.
Nutritional Information (per serving):
Calories: 250-300 kcal (depending on oil/ghee usage)
Protein: 12-14g (from paneer and wheat flour)
Carbohydrates: 30-35g
Fat: 10-12g (mainly from oil or ghee)
Fiber: 4-5g (from spinach and whole wheat flour)
Vitamins & Minerals:
- Vitamin A, C, and K (from spinach and mint)
- Calcium and Iron (from paneer and spinach)
- Folate (from spinach)
Tips for Perfect Paneer Stuffed Palak Paratha:
- Soft Dough: Make sure your dough is soft and pliable. If the dough is too stiff, the parathas may not roll out smoothly.
- Rest the Dough: Allowing the dough to rest for 10 minutes helps to improve its elasticity and makes it easier to roll.
- Use Homemade Paneer: For the best flavor, homemade paneer works wonders as it’s fresh and softer than store-bought varieties.
- Don’t Overstuff: While it’s tempting to add a lot of filling, make sure to leave enough room around the edges to seal the paratha properly.
- Cook on Medium Heat: Ensure that you cook the parathas on medium heat to prevent burning while ensuring they are cooked through.
This Paneer Stuffed Palak Paratha is a nutritious, flavorful dish that combines the benefits of spinach and paneer with the comforting texture of a whole wheat paratha. Whether you’re preparing it for a wholesome breakfast or a hearty dinner, it’s a recipe that promises to satisfy your taste buds while keeping you nourished! Enjoy it with curd or your favorite chutney for an authentic experience.
