Paratha, what is that? In the meantime, I’m so used to the Indian terms that I sometimes do not think that not everyone is familiar with them 🙂 These are flatbreads baked in a pan. You can fill them with all sorts of vegetables, especially with potatoes or paneer.
Of course, not everyone has always Paneer in the fridge. So? The cheapest alternative is shepherd’s cheese. It is quite dry and can be easily chopped up. Now we not only pack cheese into the paratha, but we also make the whole thing green with fresh spinach ♥
Spinach and cheese – this is my absolute favorite combination ♥ I could just eat this every day 🙂 Of course we color best with fresh spinach, that gives a really intense tone. But do not worry, TK Spinat does it too zur
And do not be scared of the long recipe, it’s easy and you will be rewarded with these beautiful green cakes ♥
To make it more graphic, I’ve tried to capture the three important steps in forming the paratha. By the way, there is another technique, but I think of it as the simpler version 😉
So a little shorter today, because that’s just the first part, of course. Tomorrow follows the recipe for a Dal with red lentils and fresh spinach.
I wish you a nice night ♥
All the best
- 200 g of flour (type 405, type 550 or whole wheat flour)
- 100 g fresh baby spinach substitute 100 – 125 g TK spinach
- 2 teaspoons oil
- 0.5 tsp salt
- Water as needed (less than 100 ml)
- 100 g shepherd’s cheese or paneer
- 0,5 tbsp coriander or parsley
- 0.25 TL Garam Masala
- if necessary salt, if no Salzlakenkäse is used
- 2 tablespoons oil
- Wash spinach and bring water to a boil in a saucepan. Put water in a bowl with a handful of ice cubes. Put the spinach in the boiling water. Blanch in it for 30 – 60 seconds. Drain into a sieve and immediately add the spinach to the ice water.
- Squeeze the spinach well, puree with 2 teaspoons of oil. Possibly. Add a little water. Weigh the flour and add the pureed spinach, as well as 0.5 teaspoons salt. Gently add a little water as much as you can knead into a homogenous dough. Wrap the dough in foil and let rest for 30 minutes.
- Rub the cheese or finely crumble it, maybe use a multi-sizer. Cut the coriander leaves as small as possible and stir under the cheese. Add Garam Masala. If unsalted cheese is used, season the filling with salt.
- Divide the dough into six or eight portions. Roll out two pieces on a well-floured work surface circularly to a diameter of approx. 10 – 12 cm. Put one quarter (or third) of the filling on one of the pieces (see picture below). Place the second piece of dough on it and squeeze the edges together, pushing out the air. Carefully roll out on a well floured surface, do not apply too much pressure. Roll out to a size of 20 – 22 cm. (Do not worry, this requires a bit of practice, so do not fret if it does not work the first time)
- Heat a pan at high speed until drops of water on the surface “dance”. Provide a bowl of oil. Put a flatbread in the hot pan, turn after about 30 seconds and brush the surface with oil. After another 30 seconds turn again and coat the top with oil. Bake bottom until lightly browned (about 60 seconds), turn and bake this side until light brown. Wrap baked paratha in aluminum foil.
- Prepare remaining patties in the same way and place them to the others.