Palak Paneer Paratha

Spinach Dough
250g chapati flour (or 125g plain flour + 125g wholemeal flour)
200g spinach
2 garlic cloves
½ teaspoon salt
100ml boiling water (approx.)

The Filling
200g paneer, crumbled
½ red onion, finely chopped
1 green chilli, finely chopped
Handful fresh coriander, finely chopped
1 teaspoon ground cumin
1 teaspoon chaat masala
½ teaspoon salt

To Cook
3–4 tablespoons ghee

PREPARATION

1. Place the spinach and garlic into a pan with a splash of boiling water and cook briefly until the spinach has wilted completely.
2. Transfer the spinach mixture to a blender and blitz into a smooth purée, then allow it to cool slightly before making the dough.
3. Place the chapati flour and salt into a mixing bowl, then gradually add the spinach purée while mixing until a soft dough forms.
4. Bring the dough together with your hands and knead lightly for 10–20 seconds until smooth, then cover and rest for 10 minutes.

COOKING

1. Meanwhile, combine the crumbled paneer, chopped red onion, green chilli, coriander, ground cumin, chaat masala and salt in a bowl.
2. Mix the filling thoroughly until evenly combined, ensuring the spices and herbs are distributed throughout the paneer.
3. Divide the rested dough into equal portions and roll each one into a smooth ball.
4. Flatten a dough ball, place a spoonful of filling in the centre and gather the edges together, pinching firmly to seal the filling inside.
5. Dust lightly with flour and gently roll into a flat round paratha, taking care not to tear the dough or force the filling out.
6. Heat a frying pan or tawa over medium heat and cook the paratha for about 1 minute per side until lightly coloured.
7. Brush or drizzle with ghee and continue cooking, turning regularly until both sides are golden brown and slightly crisp.
8. Serve immediately with chutney, yoghurt or pickle, or allow to cool and pack for lunchboxes and picnics.

School of Wok Tips

• Resting the dough makes it easier to roll and prevents it from springing back.
• Chapati flour creates a softer dough than standard wholemeal flour.
• Cook the parathas briefly before adding ghee to reduce the amount absorbed.
• Don't overfill the dough or it may tear when rolled out.

FAQs

What's the difference between a roti and a paratha?
A roti is simply rolled dough cooked without fat, while a paratha is usually cooked with oil or ghee and is often stuffed.

Can I use frozen spinach?
Yes, thaw and drain it well before blending into the dough.

What is chaat masala?
It's a tangy Indian spice blend often containing dried mango powder, black salt and other spices that add a distinctive savoury-sour flavour.