#shorts Palak Paneer Paratha

By Ministry of Curry · 40 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.
3. Grate the paneer into the bowl with the spinach.
4. Add the ginger, green chili, cumin, coriander, garam masala, amchur and salt.
5. Rub the kasoori methi between your palms, add it to the bowl and mix. Shape the filling into 8 round balls.
6. Divide the dough into 8 balls. Coat one ball lightly in dry flour and roll or press it into a 4-inch circle. Put a filling ball in the centre.
7. Pinch the edges together to seal the filling inside, with no air pockets. Press any extra dough into the ball.
8. Dip the filled ball in dry flour and flatten it between your palms into a 3 to 4-inch thick disc.
9. Coat again with dry flour and roll into a 6 to 8-inch circle, turning as you roll for an even shape. Dust with flour if it sticks.
10. Cook on a preheated pan over medium-high heat for 1 minute, then flip. Cook the bottom 1 to 2 minutes until golden spots appear, lowering the heat to medium if needed.
11. Flip and cook until both sides have golden spots. Press gently with a spatula, pressing at the edges where steam escapes, to keep it soft and fluffy.
12. Drizzle ghee or oil on top, take the paratha out of the pan, then repeat with the rest.

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

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