Skip to main content

Spinach and Paneer/Palak Paneer Stuffed Paratha-Easy Kid's Lunch box Recipe


Today is the first day of Blogging Marathon #24 for week 4 and the theme I chose is Kids Lunch Box recipe.Being a mom of 7 years old picky eater,packing a nutritious lunch box which suits for his taste buds is really challenging for me.He always wants his lunch box to be mess free and it should be a fusion recipe.
Recently found out he has a liking towards paneer and spinach stuffed samosas,so wanted to try this combo.One such thing he loves to take for lunch box is stuffed paratha smeared with tomato ketchup.So I experimented the stuffing with his favorite paratha and the end result was a super hit.He surprised me with an empty lunch box and said that it was so delicious.Here goes the recipe...............  

Ingredients

For the outer covering
IngredientQuantity
Wheat flour2cups
Oil1tbs
Salt3/4tsp
Water to knead
Oil or ghee for brushing the parathas
For the stuffing
IngredientQuantity
Spinach/palak(finely chopped)2cups (tightly packed)
Paneer(grated/crumbled)1/2cup
Ginger(grated)1tsp
Red chilly powder1/2tsp
Garam masala powder1/4tsp
Cumin seeds/jeeragam1/2tsp
Aamchur powder1tsp
Turmeric powder/manjal podi1/2tsp
Coriander leaves/cilantro2tbs(finely chopped)
Saltto taste
Oil2tsp



Method

  • Mix in wheat flour,salt and oil in a bowl,slowly add the water and knead into a stiff dough.Cover the dough and let it rest for 30 minutes.
  • Meanwhile prepare the stuffing,heat a skillet with oil and crackle the cumin seeds,add the grated ginger and add the finely chopped spinach and saute it for a minute.Drain the excess water in the cooking process. Now add the powders,salt and mix it well so that everything gets blend and cook it for a minute or two.
  • Finally add the paneer and coriander leaves and put off the flame.Set it aside,let it cool completely.
  • After cooling divide into equal portions and also divide the dough into equal portions.
  • Flatten the dough into 3' disc and keep the stuffing and seal it.On a floured surface roll it into 6-7 inch paratha of desired thickness.
  • Cook it on a hot griddle both sides till golden color and spots appear,brush it with oil or butter or ghee according to your preference.
  • Serve it raitha,pickle,ketchup or curry of your choice.


Enjoy.....................................................

  • Do not cook the stuffing for a long time after adding the paneer.
  • It is necessary to drain the water while cooking the spinach otherwise the stuffing would be watery.
  • If the stuffing is watery add a tbs of thin poha(rice flakes) to absorb the moisture.
  • Try to use the fresh spinach as the frozen spinach tends to leave lot of water.
  • As I made it for my kid,didn't use green chillies if you want you can add finley chopped chilly along with ginger.
Check out fellow bloggers participating in Blogging Marathon#24.


Sumber http://www.naliniscooking.com

Comments

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...