Paneer Palak Paratha / Cottage cheese Spinach stuffed bread

Stuffed paratha with butter is certainly a comfort food for most of us. My family loves to have it for dinner. Here is a simple Paneer Palak stuffed paratha recipe for you to try. Want to make it healthy??? Just don't add that butter on paratha...

Ingredients:

For paratha:

1. Wheat Flour - 3 cups
2. Salt to taste
3. Water - 1 + 3 tbs
4. Butter - 1 tsp/paratha
5. Flour for rolling the dough

For stuffing:

1. Paneer/Cottage cheese, crumbs - 1/2 cup
2. Spinach leaves - 2 cups
3. Cumin seeds - 1/4 tsp
4. Green chilli, sliced - 1
5. Ginger, chopped - 1/4 tsp
6. Onion, chopped - 1/4 cup
7. Turmeric powder - 1/4 tsp
8. Chaat masala - 1/2 tsp
9. Salt to taste
10. Oil - 1 tsp

Method:

1. Knead flour with salt and water till it reaches the right consistency as any bread dough. I have using stand mixer for this and water quantity mentioned is according to that
2. Keep the dough wrapped in a warm wet kitchen towel
3. Heat oil in a pan and splutter cumin seeds
4. Add ginger, onion and green chilli and saute it
5. Add salt, turmeric powder and chaat masala to it and give a stir
6. Add chopped spinach leaves and cook till the leaves are wilted
7. Add paneer crumbs to the above a mix well and cook for 2 more minutes and mix well to remove any big pieces
8. Heat a tawa or griddle to make paratha
9. Divide the dough into balls of about a lemon size
10. Roll each ball to form thin round shape of about 8 inch size like chapathi
11. Spread 1-2 tbs of stuffing on the above
12. Roll another ball to the same size
13. Cover the stuffing with second chapathi
14. Roll it again starting from the center to the sides to remove any air pockets
15. Place the stuffed paratha on hot tawa and add a tsp of butter on it
16. When one side is cooked, flip paratha to cook the other side, 1-2 minutes on each side under medium flame should be enough
17. Repeat the same with all parathas

Serve parathas with Tangy Paneer or simple yogurt raitha!

I am linking this post to FeistaFriday cohosted by Johanne@French Gardener Dishes and Liz@spades, spatulas & spoons