Golden Paneer And Spinach Stuffed Parathas Recipe

About this recipe

Delicious stuffed flatbreads made with protein-rich paneer and nutrient-packed spinach, perfect for a hearty breakfast.

Ingredients

• 100 g Lemon
• 1 kg Fish Fillets
• 500 g Besan
• 1 box Baking Soda
• 500 g Rice Flour
• 200 g Table Salt
• 25 g Ginger Garlic Paste
• 1 litre Emami Balance Oil
• 100 g Chat Masala
• 20 g Turmeric Powder
• 500 ml Water
• - Red Chilli Powder
• Pcs Ajwain 50g
• 250 G Carom Seeds / Ajwain 250 G
• 500 g Wheat Flour / Maida
• 200 g Paneer
• 250 g Spinach
• 250g Green Chilli
• loose Ginger
• 50 g Cumin Powder
• - Coriander Powder
• 100 g Salt
• 200 ml Mustard Oil

Instructions

1. 1. Wash and finely chop the spinach, ensuring no excess water remains.
2. 2. Crumble the paneer and mix it with spinach, green chilies, ginger, cumin, coriander powder, and salt.
3. 3. Knead the whole wheat flour with water and a pinch of salt to make a smooth dough.
4. 4. Divide the dough into equal portions and roll out small circles using a rolling pin.
5. 5. Place a spoonful of paneer-spinach mixture in the center of each circle.
6. 6. Fold the edges of the dough over the filling and seal tightly to form a ball.
7. 7. Roll the stuffed ball gently into a flat disc, ensuring the filling doesn't spill out.
8. 8. Heat a tawa or flat pan and grease it lightly with oil.
9. 9. Cook the paratha on medium heat, flipping occasionally until golden brown spots appear on both sides.
10. 10. Brush with a little oil and serve hot with yogurt or pickles for added flavor.