Palak Paneer Paratha

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Put the wheat flour, salt and half the oil in a bowl. Knead in water a little at a time, then add the remaining oil and knead 2 to 3 minutes. Cover and rest.
2. Finely chop the spinach and put it in a large bowl. Grate the paneer into the bowl.
3. Add the ginger, green chili, cumin, coriander, garam masala, amchur and salt. Rub the kasoori methi between your palms, add it, and mix well.
4. Shape the filling into 8 round balls.
5. Divide the dough into 8 balls.
6. Dust one dough ball in dry flour and roll or press it into a 4-inch circle. Put a filling ball in the centre, then gather the edges and pinch to seal, with no air pockets. Press any extra dough into the ball.
7. Dust the filled ball in dry flour and flatten it into a disc 3 to 4 inches thick.
8. Dust again with dry flour and roll into a 6 to 8-inch circle, turning as you roll for an even shape. Add dry flour if it sticks.
9. Place on a preheated pan over medium-high heat. Cook 1 minute, flip with a flat spatula, and cook the first side 1 to 2 minutes until light golden spots appear. Lower the heat to medium if needed.
10. Flip and cook until both sides have golden spots. Press only gently with the spatula, and press the edges where steam escapes so it puffs up.
11. Drizzle with ghee or oil, then remove from the pan. Repeat with the remaining dough and filling.

Summarized from Ministry of Curry's video. Watch it for the details.

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