Wednesday, January 8, 2014

Paneer Green Paratha [Cottage Cheese Green Bread]

          Even veg. dishes give immense pleasure in winter only it should be hot.The Saags and Paneer are nutritious edibles.In these wintery days,when these join to take shape of Paratha,served fresh and hot on the plate before my family members,they jump to be first to have it!!


  • Wheat flour  3 cup
  • Chenopodium leaves [bathua saag]  250 gm
  •       [other name: Fat Hen, Lamb's-quarters, Pigweed ]
  • Spinach [palak saag]  250 gm
 [Note: other saags,except methi saag, too can be used.]
  • Cumin seed 1/4tsp
  • Green chilli.   3-4
  • Ginger    1small piece
  • Garlic  4 cloves [optional]
  • Oil.   1/2 cup
  • Salt  to taste

Palak Saag
Bathua Saag

For  the filling :
  • Cottage cheese (paneer)  300 gm
  • Green chilli. 3-4
  • Ginger 1 small  piece
  • Garam masala  powder  1/4tsp
  • Red chilli powder1/4tsp
  • Salt to taste
  • Green coriander leaves  1 small bunch


For the dough:

    Saag Mixture
  • Wash both the saags thoroughly and drain excess water well.
  • Heat oil in a deep fry pan.
  • Add cumin seeds,ginger,green chili,garlic and salt and fry for a few seconds.
  • Add both the saags,fry till it becomes tender and water discharged from saags get dried up.Cool it.
  • Then grind this mixture.Now mix this mixture with the wheat flour,knead well to make a smooth and soft dough.Add little water ONLY if required. 

For stuffing :
  • Grate the paneer.
  • Chop finely the green coriander leaves and green chillies
  • Grate the ginger
  • Filling Mixture
  • Take paneer,chopped green chili pieces/ coriander leaves/ginger,salt ,red chilli powder and garam masala.Mix well.While adding salt,remember the dough has also salt.

Makes : about 15 parathas

Method :

  • Divide the dough equally in 15 balls.
  • Spread a little dry flour on rolling pin,put a ball on it and roll in small roti of 3" diameter.Take it in one palm and put 2 tbsp of paneer mixture on it.Fold the edges of the roti over the mixture from every side as shown in pics no. 2 & 3 and seal to make a ball.Flatten it lightly with the help of fingers.
Dough of Wheat Flour & Saag
  • Dip it in dry wheat flour and roll this ball with the help of roller on the roller pin but with light pressure to keep it about 1/2" thick so that the mixture does not come out of the roti.

Heat 1 tbsp ghee in a non stick pan, add ginger, cumin seeds and green chilli and sauté till fragrant. Add spinach and sauté for a minute.Add turmeric powder, red chilli powder, crushed coriander seeds, salt, chaat masala and sauté for 2-3 minutes.
- See more at:

Filling step 1

Filling step 2

Filling step 3
Final shape

  • Now heat a flat fry pan.
  • Place paratha on it,cook for a minute,flip and apply little oil, and flip again and apply little oil on other side too.Cook turning sides till evenly golden on both sides.
  • Repeat the process with other balls.
The paneer green paratha is ready to fall prey to taste buds!
Serve and enjoy hot with salty or plain curd and coriander chutney.

Place a parantha on the hot tawa and cook for 1 minute. Flip and apply a little ghee, flip again and apply a little ghee on the other side too.

Cook, turning sides till evenly golden on both the sides. . - See more at:


  1. Thanks for sharing. really appreciate the meticulous details captured int he art of making the paratha...each and every picture, to handle the dough to filling the asme through to the final step till it is on the pan, is so helpful!! The taste as usual must be yummy!

  2. Looks yummy... would surely try out

  3. sounds different...