Paratha Palak Paneer Quesadilla is a modern creation that emerged from the growing trend of Indo-Mexican fusion cuisine. The dish is prepared by stuffing palak paneer and cheese between two parathas (or folded inside one), then grilling or pan-cooking it like a quesadilla until crispy and golden brown.
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Ingredients Quantity
Spinach leaves 1 bunch
Oil 1 tbsp
Cumin seeds 1 tsp
Ginger chopped 1 tsp
Garlic chopped 1 tsp
Green chilli chopped 3 no
Onion chopped 1 no
Curd 2 tbsp
Red chilli powder ½ tsp
Turmeric powder ½ tsp
Garam masala 1 tsp
Salt to taste
Paneer 250 gm
Butter cubed 6 no
Wheat flour dough for paratha
Ghee for greasing
Ghee for frying
Onion 1 no
Tomato 1 no
Fresh coriander 1 cup
Mint leaves ½ cup
Green chilli 2 no
Ginger peeled ½ inch
Lemon juice ½ no
Water as required
Chaat masala ½ tsp
Salt ¼ tsp
Chaat masala for sprinkle
Mozzarella chesses ½ cup
Butter for frying
Mint leaves for garnish
Tomato sliced for garnish
Onion sliced for garnish
Method:-
1. Place a kadai on medium flame and boil water. Add spinach leaves in boiling water and blanched well.
2. Now side out in a cold water bowl and rinse well.
3. Add blanched spinach leaves to the mixer jar and grind coarsely.
4. Place a kadai on medium flame and heat oil. Add cumin seeds, chopped ginger, chopped garlic, chopped green chilli and chopped onion. Sauté for 4-5 minute in medium flame.
5. Add curd, red chilli powder, turmeric powder, garam masala and salt mix well.
6. Add spinach leaves puree and mix well.
7. In a kadai add crumbled the paneer with the help of hand and mix well.
8. Now add butter cubes and mix well.
9. Take a wheat flour dough divide it into small, equal-sized balls.
10. Lightly dust rolling surface with some dry flour. Roll the disc out into a thin, even circle.
11. Brush the rolled-out dough with a little ghee and spread it evenly over the surface.
12. Now, start folding the circle into pleats or folds. Once have a pleated roll, roll it back into a ball, like a swirl. Flatten this rolled-up dough ball into a disc again, pressing gently.
13. Dust the dough with some flour and roll it out into a bigger circle, around 7-8 inches in diameter.
14. Heat a tawa over medium-high heat. Once hot, place the rolled paratha onto the tawa.
15. Cook the paratha on both side until golden brown for 2-3 minutes.
16. Take onion and tomato and cut it into sliced put it in a bowl.
17. In a mixer jar add fresh coriander, mint leaves, green chilli, peeled ginger, lemon juice and water grind smooth paste.
18. Now add chaat masala and salt into it mix well.
19. Now spread the green chutney in half side and place sliced of onion and tomato. Sprinkle some chaat masala on top.
20. Now spread the prepared palak-paneer filling and mozzarella cheese evenly of the paratha.
21. Fold the paratha into a half-moon shape, covering the filling, like a quesadilla.
22. Heat some butter on a tawa and cook the paratha on both sides until golden brown and crispy.
23. Side out in serving plate and garnish mint leaves & sliced of tomato and onion.
24. It’s a great option for breakfast, lunch, or as a snack, and can be enjoyed by both kids and adults alike!
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