Thursday, March 14, 2013

Palak Paneer Stuffed Paratha

Sometime last month, my parents went to a Rajasthani/Gujarati restaurant in Chennai and raved about the different dishes they tasted. One of their favorites was a palak paneer stuffed paratha, which my mother described extensively…and of course I couldn't bear not to have been there!!! What was the alternative? Coming up with my own version.
Aatta – 2 cups (approx)
Finely chopped spinach (Chiffonade would be pretty) – 1 cup (approx)
Very finely diced paneer – 1 cup (approx)
Chilli powder to taste
Garam masala to taste
Salt to taste
Add a pinch of salt to the aatta and while adding little water at a time, make a smooth dough (chapathi dough consistency) and keep aside for at least half an hour.

The unsuccessful version with bigger paneer chunks
Roll out two chappathis. Spread some of the chopped spinach and paneer on the chappathi, leaving a  half inch border. Sprinkle some salt, garam masala and chili powder on the spinach-paneer mixture (Alternately, you can mix the spinach-paneer mixture with the spices and keep ready. Just make sure that there is no water in the stuffing). Wet the border with some water, cover with the second chappathi and seal the edges.  
Make the remaining parathas in the same way. Meanwhile, heat a griddle or non stick pan and start cooking the parathas. Spread a little oil or ghee on the surface for more flavorful parathas.
What you should not do (personal experience):
Cut the paneer into slightly big cubes; the parathas cooks unevenly and the edges become hard.
What you could do:
If you do not like the taste of raw palak, cook it with the paneer, chili powder, garam masala and salt. Just make sure that the mixture isn’t watery.
Serve with a dollop of curd and your favorite pickle. Bon App├ętit.
Announcement: I would like to bring your attention to a super interesting contest being hosted by Shastha Foods. Get creative and send in your innovative dosa recipes to The Dosa Contest and win a gift hamper.