Spinach and Paneer Parathas Video by Tarla Dalal

Try this recipe video by Tarla Dalal and leave your comments

These parathas are unusual with a twist of spinach added to paneer parathas. . They are very tasty and great to serve with curds and pickle.


Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 6 parathas


For The Dough
1 1/2 cups roughly chopped spinach (palak)
1/2 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
3/4 cup grated cauliflower
3/4 cup crumbled paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for greasing and cooking

For Serving
fresh curd

For the dough

  1. Combine the spinach, lemon juice and 1 tbsp of water and blend in a mixer to a smooth purée.
  2. Combine the plain flour, whole wheat flour, salt, ghee and the prepared spinach purée, mix well and make a dough using a little water.
  3. Allow it to rest for 30 minutes.

How to proceed

  1. Divide the dough and stuffing into 6 equal portions.
  2. Roll out one portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour.
  3. Place a portion of the prepared stuffing on half of the circle and fold it over to make a semi- circle.
  4. Grease a non-stick tava (griddle) using ghee and cook the paratha till it turns golden brown in colour from both the sides, using a little ghee.
  5. Repeat with the remaining dough and stuffing to make 5 more parathas.
  6. Serve immediately with curds and pickle of your choice.

Recipe Source : Spinach and Paneer Paratha by Tarla Dalal


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