Frozen Palak Paneer Paratha

Frozen Palak Paneer Paratha

Ingredients Frozen Palak Paneer Paratha:

1. Prepare Palak Paneer Filling:

• Garam masala powder ½ tsp
• Lal mirch (Red chili) crushed ½ tsp
• Namak (Salt) 1 tsp or to taste
• Palak (Spinach) 400g (spinach is chopped & blanched for 4-5 minutes)
• Hara dhania (Fresh coriander) chopped handful
• Podina (Mint leaves) chopped handful
• Kasuri methi (Dried fenugreek leaves) 1 tbs
• Cottage cheese grated 100g (1 Cup)
• Cooking oil 3-4 tbs
• Zeera (Cumin seeds) ½ tbs
• Hari mirch (Green chili) sliced 4-5
• Adrak (Ginger) crushed 1 tsp
• Lehsan (Garlic) crushed 1 tsp
• Pyaz (Onion) chopped 1 small
• Besan (Gram flour) 4 tbs
• Lal mirch powder (Red chili powder) 1 tsp or to taste

2. Prepare Dough:

• Water 1 & ¼ Cup or as required
• Cooking oil ½ tbs
• Cooking oil 1 tsp
• Ghee (Clarified butter) 1 tbs or as required
• Fine atta (Fine flour) sifted ½ kg
• Namak (Salt) 1 tsp or to taste
• Dahi (Yogurt) 2 tbs

Directions:

1. Prepare Palak Paneer Stuffing:

1.  In a wok, add cuisine oil painting, and cumin seeds & blend well.
2. Add green chilies & blend well.
3. Add gusto, and garlic, mix well & cook for a nanosecond.
4. Add onion, mix well & cook until lightly golden.
5. Add gram flour, mix well & cook on low honey until it’s ambrosial( 2- 3 twinkles).
6. Add red chili grease paint, garam masala grease paint, and red chili crushed, swab & blend well for 1 2 twinkles.
7. Add bleached spinach & blend well.
8. Add fresh coriander, and mint leaves & mix well.
9. Add dried fenugreek leaves & mix well.
10. Let it cool fully.
11. Add cabin rubbish, mix well & set away. Prepare Dough
12. In a coliseum, add fine flour, swab & blend well.
13. Add yogurt & blend well until it crumbles.
14. Gradationally add water & knead until dough is formed.
15. Add cooking oil painting & knead the dough again.
16. Grease with cuisine oil painting, cover & let it rest for 10- 15 twinkles.
17. Knead the dough again until smooth.
18. Take a small dough( 125g), make a ball & spread it with the help of your hand.
19. Add set palak paneer stuffing( 2- 3 tbs), gather all the sides, twist, pinch & seal the ends, and make a ball.
20. Sprinkle dry flour, press gently & roll out with the help of a rolling leg( makes 7- 8).
21. Heat griddle, place rolled paratha & chef from both sides with ghee. How to Store Frozen Paratha
22. Heat the griddle, place rolled dough, and cook for 30 seconds(on each side).
23. Slightly cook all parathas & let them cool.
24. Place thick plastic distance and rolled dough and wrap with another thick plastic distance, place another rolled dough, and cover with another thick plastic distance.
25. Can be stored in a snap( zip cinch bag) for over to 1- 2 months.
26. Cook directly & don’t thaw firmed paratha.
27. Serve with raita or achar.