Savory Paneer And Spinach Stuffed Parathas Recipe

About this recipe

Paneer & Spinach Stuffed Parathas are a delightful high-protein Indian snack that combines the goodness of paneer and spinach with aromatic spices. The soft, flaky parathas are filled with a rich and flavorful mixture of crumbled paneer, finely chopped spinach, and a blend of spices like turmeric, coriander, and cumin. These parathas are cooked to golden perfection on a skillet, brushed with ghee for added flavor and a perfect texture. With a balance of protein, fiber, and healthy carbs, they are not only delicious but also nutritious, making them ideal for a mid-day snack or a post-workout treat. Serve them hot with chutney or yogurt for a wholesome and satisfying experience. Easy to prepare and packed with nutrients, these parathas will add a fresh, vibrant twist to your snack time.

Ingredients

• 1 kg Whole Farm Premium Whole Wheat Grains
• 200 g Paneer
• 1 Kg Spinach/Palak (Approx 1 Kg)
• 100 g Catch Ginger Paste
• medium Chilli Green Long
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - KATDARE BLACK PEPPER POWDER 12GM
• 200 ml Ghee
• 20 g Turmeric Powder
• - Coriander Powder

Instructions

1. 1. In a mixing bowl, combine whole wheat flour and water to form a soft dough. Cover and let it rest for 15 minutes.
2. 2. Wash and finely chop the spinach leaves, ensuring they are free of excess moisture.
3. 3. Crumble the paneer into a bowl and mix it with chopped spinach, ginger paste, finely chopped green chilies, turmeric powder, coriander powder, black pepper powder, and salt.
4. 4. Heat a small pan and dry roast cumin seeds until aromatic, then add them to the paneer mixture.
5. 5. Divide the dough into equal-sized balls and roll each ball into a small disc using a rolling pin.
6. 6. Place a generous amount of the paneer-spinach filling in the center of each disc and carefully fold the edges to seal the filling inside.
7. 7. Gently roll the stuffed dough balls into thin parathas, being careful not to tear the dough.
8. 8. Heat a flat skillet or tawa, then cook the parathas on medium heat until golden brown spots appear, flipping frequently.
9. 9. Brush each paratha with ghee on both sides while cooking to enhance flavor and texture.
10. 10. Once cooked, remove the parathas from the skillet and set them aside on a plate.
11. 11. Serve the hot paneer and spinach stuffed parathas with your choice of chutney or yogurt for dipping, if desired.