This paratha gets its name from its characteristic green color. Pureed blanched spinach is used to knead the dough, which is later stuffed with a fresh paneer filing to make these parathas. These hariyali parathas are great for your kid’s lunch box and also ideal for Sunday brunches. Serve them with plain yoghurt and some mango pickle for best taste.
- 2 cup wheat flour/atta
- 1 cup packed spinach leaves
- 1 tbsp ginger-chili paste
- 1 tsp salt
- 1 tsp carom seeds
For the Stuffing
- 1/2 cup freshly prepared paneer
- 1 tsp dried mango powder
- 1/2 tsp garam masala
- 2 tsp ginger chili paste
- 1 tbsp garlic paste
- 1/2 tsp red chili powder
- Handful of finely chopped coriander
- Salt to taste
- 6 tbsp Clarified butter or oil for pan frying the parathas
Wash the spinach leaves thoroughly and chop them finely.
Boil about half cup of water in a pan and add the spinach leaves into it. Cover and cook for a minute. Turn off the heat and let it cool. Churn it in a grinder with little water to make a spinach puree.
For the stuffing, add all the ‘for the stuffing’ ingredients in a bowl and mix well using your fingers.
To prepare the dough for the parathas add atta, ginger chili paste, carom seeds and salt in a bowl and use the spinach puree to form the dough. Use more water if needed. Cover the dough and leave it aside for 15 minutes.
Once the dough has rested, make 8 equal sized balls out of it.
Roll a dough ball into 4″ inch diameter. Use dry flour as needed. Add about 2 spoonful of the filling. Bring the edges of the rolled dough in the center and seal it.
Roll it again into 6 to 7 inch diameter and cook it on both sides till light golden on a tawa using oil/ghee.
Repeat it with the rest of the dough balls.
Serve warm with curd, ketchup or green chutney. Enjoy!
|426 K cal|
Tip: Instead of paneer filling, you can also go for potato-peas filling in the parathas.