Ingredients:
For outer paratha dough:
- 2 bunches spinach or 1 bag of baby spinach leaves,
- 2 and 1/2 cups whole wheat flour (Atta) approx
- 1 large onion,
- 2 -3 cloves garlic,
- 1 tspn whole cumin,
- 2 tspns each of cumin and coriander powder,
- 2 tspn chilly powder (less if you wish),
- 1 tblspn roasted and powdered sesame seeds (completely optional ),
- 1 tspn sugar,
- 2 tspn salt,
- 3 tblspns oil.
- 400 gms paneer,
- 2 tblspns very finely chopped coriander,
- 1/2 tspn salt,
- 1/2 tspn chilly powder.
- Heat the oil in a wok and add the cumin seeds .
- Fry for few seconds .
- Then add the onion and garlic.
- Fry these until light golden in colour.
- Next put in the spinach leaves.
- They do not have to be chopped.
- Cook these well along with the coriander -cumin powders, chilly powder, sugar , salt and sesame seed powder.
- To retain the colour of the spinach do not cover the pan while cooking.
- Once the spinach has completely cooked allow it to cool a bit and then puree it in a blender.
- If you have a stick blender you don't need for it to cool.
- To this puree now add the flour .
- YOu have stated 2 and 1/2 cups but that is an approx measurement.
- Add enough flour to form a moderately soft dough.
- Grate or crumble the paneer and all the rest of the ingredients to it.
- Now add a few drops of milk to the crumbled panner and knead it into a soft ball.
- This is your stuffing ready.
- Make equal number of balls of paratha dough and paneer stuffing but the paneer balls should be double in size to the dough balls.
- Roll out each paratha a little and then stuff it with the paneer ball .
- Close all the edges of the dough and roll it out again gently into a thick stuffed paratha.
- Place it on a hot tawa and cook on both sides until tiny brown spots appear on the surface.
- Cook all the parathas in the same way and just before serving cook them once again this time with a small amount of oil.
- Serve with your favourite accompaniments .
