Am sure you all have heard of Palak Paneer as a side dish but have you heard of it in parathas? Nah, you are wrong if you are thinking of using leftover palak paneer in paratha as a stuffing. This is not linked to cooked palak paneer at all. Instead, this is about adding a paneer stuffing to the palak paratha which I have discussed earlier.
This is something which evolved when I was experimenting with paratha. As it tasted great, I am discussing this here with you.
I am calling this “Shahi Paratha” as it involves the king- Paneer in it.
I hope you will love this as much as I did and let me know how it turned out for you.
Makes : 5 to 6 parathas ( sandwich style)
100gm spinach – blanched and pureed
2 cups wholewheat flour / aatta
½ cup grated paneer ( paneer of around 100gms yielded ½ cup)
1 onion – finely chopped
2 green chillies – optional – finely chopped (I didn’t use it as I was making it for my kid)
1 tsp turmeric powder
½ tsp red chilli powder (omit if you are using green chillies)
salt to taste
1 tbsp oil
oil or butter for making paratha
Making the dough “green dough” –
1. Take a bowl, add the 2 cups wholewheat flour and add the spinach puree to it. Knead it with your hands.
2. Add the spice powders and salt and give it a knead again.
[If it seems to be dry and doesn’t bind, add water little by little.Normally, water is not required as the spinach puree in itself is sufficient to bind it into a dough].
3. Add oil at the end, and set it aside for 30 min in a cling film or covered with a lid.
Making the stuffing mixture
1. Take a plate, add grated paneer to it.
2. Add chopped onions and chillies (if using), give it a mix with hands to a crumbly texture
3. Add the spices and salt to taste (note that already a little of spice and salt are added to palak dough)
Set it aside – crumbly stuffing.
Making Parathas ( Sandwich style)
- Divide the green dough into 10 to 12 small balls
- Take 1 ball and sift it with flour, pat a little by hand and roll it out using rolling pin to the size of a puri
- Take another ball and roll it out similarly to a puri size a little bigger than the previous round
- Take 1 to 2 tbsp full of crumbly stuffing and keep it in the middle of this bigger ball.
- Keep the smaller puri over this stuffing and press against each other
- Fold the sides of bigger puri over the smaller one
- Pat the flour on both the sides of this sandwiched puri.
- Roll it out softly such that stuffing doesn’t come out to the desired size in accordance to your tava. It will result in a sandwiched roll.
- Repeat with other rounds similarly.
Cooking the paratha –
- Heat a tava. Once it is hot, add this rolled out sandwich-ed paratha to the tava.
- Once brown spots appear on top, toss it over
- Add butter or oil to the sides, after 2 to 3 minutes, you will find brown spots appearing again.
- Toss it over. Once both sides are cooked with ample brown spots, Take it off the tava.
- Keep it in a hot dish or covered with kitchen foil as it will help in retaining its softness.
- Repeat the process with other sandwich-ed parathas.
Your stuffed shahi – green paratha is ready. Serve it with pickle, curd and dig in as we say your meal is ready !!
Chop green chillies and onions very finely so it will get mixed up with paneer evenly. It will also help in not exposing the stuffing while rolling out.
If using green chillies, omit use of red chilli powder – otherwise it will become a little too spicy
You can make it with the usual method of keeping the stuffing in the middle, and folding the sides of it like a flower bud. In that case, with the same dough size, it may result in double number of parathas.
This sandwich-ed style yields thick parathas and so I love making it this way.