Tuesday, December 21, 2010

Paneer Stuffed Spinach Parathas

This is one of the popular weekend breakfast items at our home. My son is fascinated by the different colors and loves to eat it. Also mentioning that it contains paneer does not hurt at all.


We are all paneer lovers at our home. Do try this paratha, it is very delicious. Crispy and flaky on the outside and soft from the paneer on the inside. The scotch bonnet peppers not only add color but some heat to the parathas. Nutritious, delicious and easy to make, is how I will describe this popular breakfast item. You can substitute the spinach with some fenugreek leaves or even collard greens if you fancy.


You might have some excess atta on hand after making the 12 parathas. Just roll out the excess balls like you would for plain rotis and these can be had as a snack later on or even for lunch.








Makes 12 parathas


Ingredients

14 oz / 400 gm of paneer, grated
2 big potatoes, boiled, peeled and mashed
1 small onion, finely chopped
1 scotch bonnet pepper, finely chopped OR 4 -5 small thai green chilies, finely chopped ( can substitute with 1 tsp of cayenne pepper )
1/4 cup cilantro, finely chopped
salt, to taste

For the dough

1 packet / 10 oz / 284 gm of frozen spinach, thawed and then grounded to a smooth paste
3 cups / 13.5 oz / 375 gm of whole wheat chapati flour / atta
1 tsp cumin powder / jeera powder
1/2 tsp salt
water for kneading
1 tsp oil
extra atta for rolling



Method

For the dough
  • Mix the flour, cumin powder and salt together in a big mixing bowl. Add the spinach paste and sufficient water and knead it till it becomes a soft dough. Put 1 tsp of oil on the finished dough and coat the whole mound of dough with it. Set aside.
For the Filling
  • Mix all the ingredients for the filling together, Divide this mixture into 12 balls and set aside.
For the Final Assembly
  • Make 12 atta ( whole wheat flour dough ) balls . They should be slightly smaller than the paneer mixture balls.
  • Take one atta ball and roll it to about a 4 inch circle. Place the paneer ball in the center and overlap the edges over the paneer ball, till it is fully covered.
  • Flatten this stuffed ball slightly with the palm of your hand and using a little whole wheat flour for dusting, roll it out as much as you can , to about an 8 inch diameter roti.
  • Toast it in a medium-hot tava / flat griddle on one side till you see small bubble appear on the top. Flip it and toast the underside for about the same amount of time. Before flipping again, add 1/4 tsp of oil on the top and flip.Let it toast till it is fully cooked with golden brown spots on that side of the roti. Add another 1/4 tsp of oil to the other side and flip that side on the tava and cook till that side is cooked. Remove the tava. Repeat the same with the rest of the parathas. You can store the hot parathas in an airtight box lined with paper towels. Serve hot with your favorite pickle and a raita or plain yogurt.









Mix the spinach into the flour.











Mix in the onions and form a soft dough.

Mix all the ingredients for the stuffing together.


Divide this mixture into 12 balls.


 









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