‘Lachha Paratha’, is a multi-layered Indian flatbread with crispy and flaky texture. One of the favourite dishes from North Indian cuisine, this delicious Whole Wheat Paratha is fondly relished at restaurants and households. Its South Indian cousin is Malabar Paratha that is usually made with maida and eggs. It is also to similar to Parath Paratha in which ‘parath’ means layers.
A scrumptious paratha with the wonderful blend of ‘Palak and Paneer’. When the paratha is loaded with two superfoods, ‘Palak and Paneer’ it becomes a wholesome food providing good amount of proteins, vitamins, calcium and more.
How to make Palak Paneer Paratha?
This paratha is prepared by kneading whole wheat flour with palak puree and then stuffed with spiced paneer filling. A power packed breakfast option that keeps your tummy happy till the next meal. Moreover, it’s a good way of making fussy kids eat greens like palak and an excellent tiffin option too.
Whole Wheat Flour / Aata – 1 cup
Spinach / Palak Puree – 1/2 cup
Carrom Seeds / Ajwain – 1/2 tsp
Oil – 1 tbsp
Salt to taste
Water to knead
Cottage Cheese / Paneer – 1/2 cup, grated or crumbled
Onion – 1 small sized, finely chopped
Garlic – 2 cloves, finely chopped
Green Chilly – 1 medium, finely chopped
Fresh Coriander – 2 tbsp, finely chopped
Jeera Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Salt to taste
Oil – 1 tbsp + as required for cooking the parathas
Wash Palak well and make puree by adding little amount of water.
In a large bowl, add flour, ajwain, oil and salt. Mix well till it resembles like bread crumbs. Add palak puree and knead well into a soft dough. If required sprinkle water while kneading. Keep it covered for 15 mins.
To prepare the filling: Heat oil and saute finely chopped garlic, green chillies.
Add onion, salt and saute till it turns golden in colour.
Add jeera powder, garam masala powder and finely chopped fresh coriander leaves. Mix well and switch off the flame.
Take lemon-sized dough and roll it into small circle. Place a tbsp amount of filling and bring together the edges and roll it into a paratha.
Cook the paratha on a hot tava with a tsp of oil till they are well roasted.
Serve them hot with a pickle of your choice and curd.