Bhathua Paneer Paratha/ Chenopodium Paruppu Keerai Paneer Paratha (Winter Recipe) with Grapes Raita

Bhathua is generally available in the winter season. This leafy vegetable gives warmth to the body. For preparing this dish, you can also use Palak/Spinach if Bhathua is not available. This dish tastes delicious with the Paneer Stuffing. I made grapes Raita to go with this Paratha. This Raita goes well with Pulav and Biriyani also.

Ingredients:

Bhathua Leaves (Chenopodium/Chakravarti Keerai/Paruppu Keerai) -2 Cups

Whole Wheat Flour (Atta) – 1 cup

Cumin Seeds – 1 tsp

Salt – to suit taste

Oil – 1 tsp

For Stuffing:

Crumbled or Grated Paneer – 1 ½ cup (150 Gms)

Cumin Seed – ½ tsp

Salt – to suit taste

Finely Chopped Cilantro – 2 tbsp

Chat Masala – ½ tsp

Green Chill – 1 (finely chopped)

Chilli Flakes – ¼ tsp

Other Ingredients:

Ghee or Oil to cook Parathas

Method:

Pluck and rinse the leaves. Boil ¼ cup of water. Add the leaves to the hot water and leave them in the water for 2 minutes. Strain the water. Grind the leaves to a fine paste along with one chopped Green Chilli.

Mix the ground paste, Cumin Seeds, Oil and Salt together. Knead it into fine dough. If required, add little butter to help kneading. Let the dough rest for 20 minutes.

Now, let us make the stuffing.

Take the grated or crumbled Paneer in a mixing bowl. Add Green Chillies, Cilantro, Chat Masala, Salt and Chilli Flakes. Mix them well.

Divide the dough into equal portions and make lemon sized balls. Flatten each ball. Keep 1 ½ to 2 tbsp of Paneer Stuffing on each of the flattened dough. Fold the edges and seal them to form a ball. Remove any excess dough in the top. Roll each ball into a Paratha dusted with wheat flour.

Cook the Parathas one by one in a hot pan. Cook both sides of the Paratha. Smear Ghee and cook till the Parathas turn golden brown on both the sides.

Serve with Grape Raita.

Ingredients for the Grape Raita:

Yogurt (Curd) whisked – 400 Gms

Grapes Chopped – ½ cup

Sliced Badam (Almond) – 1 tbsp

Chopped Pistachio (Pista) – 1 tbsp

Red Chilli Powder – 1 pinch

Roasted Cumin Seed Powder – 1 pinch

Salt – to suit taste

Milk – 2 tbsp (optional)

Method:

Take the smoothened Curd in a bowl. Add the Grapes. Add sliced Badam, chopped Pista, Chilli Powder, Cumin Seed Powder and Salt to it.

Mix well, but gently so that the Grapes and the spices get along with Curd nicely.

Transfer it to a serving bowl. Garnish with Cumin Powder, Red Chilli Powder, Badam, Pista and Grapes. Chill the Raita and serve.