Parathas made with spinach and paneer are high in nutrition. When served with curds and pickle, it is a complete meal in itself.
For spinach dough
1 cup Whole wheat flour
1 small bunch Palak
2 Green chillies
½ inch Ginger
1 tsp Cumin-coriander powder
1 tbsp Oil
Salt as per taste
1 cup Grated paneer
1 tsp Cumin seeds
2 tbsp Chopped onions
1 tsp Ginger garlic paste
1 tsp Chilly powder
1 tsp Turmeric powder
½ tsp Garam masala powder
1 tsp Cumin coriander powder
1 tbsp Chopped coriander powder
1 tsp Oil
Salt as per taste
Ghee for cooking the parathas
Wash spinach in cold water.
Boil water and add spinach leaves and keep in the boiled water for 5 minutes.
Drain water from spinach.
Add the blanched leaves alongwith green chillies, garlic, ginger to a blender and make a smooth puree. Keep it aside.
In a bowl, take spinach puree, whole wheat flour, cumin coriander powder, oil and salt and mix to make a smooth dough.
For the stuffing, heat 1 tsp oil in a pan. Add cumin seeds.
When it starts crackling add the finely chopped onions.Saute it for 2 minutes.
Add ginger garlic paste and saute.
Add the grated paneer, turmeric powder, chilly powder, cumin-coriander powder, garam masala powder and salt. Give it a good mix.
Turn off the gas and add chopped coriander into this stuffing and mix it well.
Divide the spinach dough into medium round shaped balls.
Roll out one dough ball into a circle of around 4 inches diameter.
Place around 2 tbsp of the paneer stuffing in the centre of the roti and bring the edges together to the centre to seal it.
Roll out again using little flour.
Likewise, repeat with the remaining dough and stuffing.
Heat a tava and cook each paratha using ghee till golden brown spots appear on both the sides of the paratha.
Serve hot with mango pickle and curds.