Palak Paneer Paratha - Indian Spinach Cheese Flatbread

• Vegetarian

• Produce

  • 1 tsp Mango
  • 1/4 cup Spinach puree

• Condiments

  • 11 2 tsp green chili paste

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Red chili powder
  • 2 Salt
  • 3/4 cup Whole wheat flour

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 Oil

• Dairy

  • 1 cup Paneer

• Liquids

  • 1/4 cup Water plus

Found on naivecookcooks.com

Description

Ingredients

• S!Spinach dough:
• ¾ cup whole wheat flour
• ½ cup all purpose flour
• **If you want you can use all whole wheat or all all purpose flour as per preference.
• ¼ cup spinach puree
• ¼ cup water plus extra as needed
• Salt to taste
• 1 tbsp oil
• 1 cup crumbled paneer ( use storebought or homemade)
• Salt to taste
• 11-2 tsp green chili paste
• ½ tsp red chili powder
• 1 tsp mango powder (If you dont have this, then add a tiny bit of lime juice)
• Oil for cooking

Directions

• Blanch about 1 cup tightly packed spinach. For blanching bring water to a boil in a pot. To it add fresh spinach leaves and let it simmer for a minute. Turn off the gas and strain the leaves under cold running water. Squeeze out the water and puree them.
• In a bowl add four (s), salt, spinach puree, oil and water and knead into a soft dough that is not sticky.
• In a bowl mix all the ingredients except oil together and taste. Adjust seasoning as per taste.
• Heat a wide skillet.
• Break the dough into 5 equal sized balls. Roll one ball at a time on a floured surface and flour the top as well. Roll into a thin circle as thin as you can get. Spread some seasoned paneer all over it and roll it towards you into a tight rope. Then roll this rope around into a ball as you can see in pictures. Sprinkle more flour and roll this stuffed ball of dough into a medium thick circle. Keep it aside on a well floured surface.
• Repeat with the other balls too.
• Now place one rolled paratha onto hot skillet at medium high heat. Flip it after a minute or two as you start to see very small and few bubbles on top. Spread some oil over the top surface and flip. Spread oil on the now top layer and cook by pressing slightly. Once cooled on both sides, transfer to a paper towel lined plate. Repeat.
• Serve as a side to any curries, or plain as a snack.