Alu Paneer | Spinach Flatbreads stuffed with Potatoes & Paneer

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This is a perfect meal to warm you up. These are delicious spinach parathas filled with spiced up potato and paneer filling and cooked in ghee and served with butter and yogurt. Hope you will give this a go!

Ingredients

3 red or Maris Piper potatoes, peeled and chopped
200g fresh spinach leaves
400g chapati flour
½ tsp salt
1 red onion, finely chopped
1 garlic clove, finely chopped
225g paneer
Handful fresh coriander, chopped
1 tsp chilli powder
1 tsp garam masala
1 tsp salt
1 tsp dried mango powder or chat masala

Method

Boil potatoes until soft and then leave to cool.
Cook spinach for a few of minutes in 2-3 tbsp water until wilted.
Blitz spinach and water for a few seconds to puree.
Gradually add the puree to the flour and salt and bring together to make a dough.
Cover dough and leave to rest for half an hour.
Place a couple of the cooled potatoes into a bowl and smash by hand.
Crumble the paneer into the bowl and add the onions, garlic and coriander.
Add the spices and mix together.
Take a lemon-sized portion of the dough and dust with flour.
Roll out to 2-3 inches and add a portion of the filling to the centre and scrunch together so it is contained. Don’t worry if it breaks as the potatoes will crisp up.
Roll out until flatter.
Repeat with the rest of the dough.
Heat a pan on the hob and brush oil or ghee over each side of each flatbread.
Cook each side until golden.
Place each paratha on a plate and add a dollop of butter to melt into it before serving.
Any leftover filling can be used in wraps or sandwiches.

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