Spinach and Paneer Parathas by Tarla Dalal

Spinach and Paneer Parathas,unusual with a twist of spinach added to regular paneer parathas. (English Video)
Recipe link : http://www.tarladalal.com/Spinach-and-Paneer-Parathas-1476r

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Spinach and Paneer Paratha

With the refreshing green hue of spinach, these paneer and spinach parathas look and taste good! While spinach adds its goodness to the dough, a successful duo of cauliflower and paneer perked up with coriander, green chillies and ginger work their magic in the filling!

Preparation Time: 15 minutes.
Cooking Time: 20 minutes.
Makes 8 parathas.

For the dough
1½ cups roughly chopped spinach (palak)
½ tsp lemon juice
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
Salt to taste
1 tbsp ghee

To be mixed into a stuffing
¾ cup grated cauliflower
¾ cup crumbled paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped green chillies
Salt to taste

Other ingredients
Whole wheat flour (gehun ka atta) for rolling
Oil for cooking

For serving
Fresh curds (dahi)
Pickle

For the dough
1. Combine the spinach, lemon juice and 1 tbsp of water in a mixer and blend to a smooth purée. Keep aside.
2. Combine the plain flour, whole wheat flour, salt, ghee and the prepared spinach purée in a bowl and knead well to make a semi-soft dough using a little water.
3. Cover and keep aside for at least 10 to 15 minutes.

How to proceed
1. Divide the dough and the stuffing into 8 equal portions.
2. Roll out a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
3. Place a portion of the stuffing on half of the circle and fold it over to make a semi-circle.
4. Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till golden brown spots appear on both the sides.
5. Repeat steps 2 to 4 to make 7 more parathas.
Serve immediately with fresh curds and pickle of your choice.