Tuesday, March 13, 2012

Hara Bara Paneer Paratha

This was by chance. What I actually set out to make were the Hara Bara Kebab.  But the blanched spinach retained too much liquid and the resultant mass was not dry and I did make a few kebabs but they were oily and chewy. So the dish was abandoned and I was left with a mixed spinach-potato spice mixture.  I hate to waste food and since the taste of the kebab was good, I converted the mixture to a dough for paratha.

Wheat flour - 1 cup ( this can vary as per consistency of dough)
Spinach - 1 large bunch yielding about a cup of blanched paste
Potato - 1 large boiled
Ginger - 1/4" minced
Green chilies - 2-3 according to spice tolerance
Garam masala - 1/4 tsp
Coriander powder (dhania) - 1/2 tsp
Chat masala - 1/4 tsp ( optional)
Lime juice - a little for that tang
Grated paneer - for the filling can be omitted if required
Salt to taste

Blanch the spinach - drain
Grind along with ginger, garlic to a fine paste
Mash the potato
Add to the spinach mixture along with the spice powders and salt.
Add the wheat flour to and make a nice dough for rolling out parathas.

Make balls of dough.
Roll into small circles
Place grated paneer in the centre. If you wish you can add salt to the panner.
Bring sides together and roll into paratha.

Put on heated pan and toast both sides, with or without oil - till brown spots appear on surface.
Enjoy with chutney, sauce or curry

Lets Cook Greens


Some time to spare? Do leave a comment. Thanks.


Related Posts with Thumbnails