Stuffed Paneer Spinach Paratha Recipe

About this recipe

Stuffed Paneer & Spinach Paratha is a wholesome and budget-friendly Indian breakfast dish that brings together the delicious flavors of fresh spinach and protein-rich paneer in a soft whole wheat flatbread. Perfect for a united family, this recipe is simple yet satisfying, and avoids and while retaining authentic Indian flavors. The stuffing is seasoned with aromatic spices like cumin, turmeric, and asafoetida, ensuring a delightful burst of taste in every bite. This comforting dish is ideal for mornings when you want something hearty and nourishing without breaking the bank.

Ingredients

• 250 g Spinach
• 200 g Paneer
• 200 ml Mustard Oil
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 50 g Asafoetida Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Wash the spinach leaves thoroughly and chop them finely. Heat 1 tbsp oil in a pan, add asafoetida and cumin seeds, and let them sizzle for 30 seconds. Add the chopped spinach, turmeric powder, and red chili powder, and sauté for 2-3 minutes until the spinach is wilted. Set aside to cool.
2. 2. Crumble the paneer (or plant-based alternative) into a bowl and mix it with the cooled spinach mixture, garam masala, salt, and lemon juice. Ensure the stuffing is well combined and set it aside.
3. 3. In a large mixing bowl, combine the whole wheat flour with a pinch of salt and gradually add water to form a soft dough. Knead the dough for 5-7 minutes until smooth and pliable. Cover the dough with a damp cloth and let it rest for 10 minutes.
4. 4. Divide the dough into equal-sized balls. Roll out each ball into a small circle using a rolling pin and sprinkle some flour as needed to prevent sticking.
5. 5. Place a portion of the stuffing in the center of the rolled-out dough circle. Bring the edges together to seal the stuffing inside and roll gently into a larger circle, ensuring the filling does not spill out.
6. 6. Heat a tava or flat skillet on medium heat. Cook the stuffed paratha on both sides for 2-3 minutes each, brushing with a little oil, until golden brown spots appear and the paratha is cooked through.
7. 7. Repeat the process for the remaining dough and stuffing. Serve the stuffed paneer and spinach parathas hot with chutney or a side of pickles for a hearty breakfast.