Recipe of Super Quick Homemade Palak paneer paratha

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, Steps to Make Award-winning Palak paneer paratha. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Palak paneer paratha, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Palak paneer paratha delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Palak paneer paratha estimated approx 1/2 an hour.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Palak paneer paratha using 12 ingredients and 6 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Prepare to make Palak paneer paratha:

1. 1big cup wheat flour
2. 1 cupor 100gr grated paneer
3. 2 cup chopped palak
4. 1 tea spoon grated ginger
5. 1 tea spoon garlic
6. 1/2 green chilli
7. 1/2 tea spoon Salt,
8. 1/2 tea spoon chilli powder
9. 1/2 tea spoon coriander powder
10. 1/2 tea spoon mango powder & kasuri methi
11. 1/2 tea spoon ajvain oil for roasting
12. as required Butter is optional

Steps to make to make Palak paneer paratha

1. Make normal dough use water & some salt from wheat flour.
2. Now make stuffing,wash proper spinach & chopped fine. Ginger &garlic also chopped. Green chilli chopped fine.
3. Now paneer grate & mix all dry spices & ginger garlic paste in it. Mix it very well.
4. Now take dough like small balls. Flat it with roller like thick sheet. Apply some oil on it & the stuffing put on it.
5. Cover with another flour sheet & seal the edge very carefully. Again roll it at a particular space. Cook it on mid flame. Both sides roast apply oil.
6. Serve it with butter or curd. Try at once its awesome. I generally make every paratha into two layers because stuffing does not leak.

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