Palak Paneer Paratha is an Indian whole wheat flatbread made by kneading whole wheat flour with spinach puree and stuffing it with a mixture of paneer (Indian cottage cheese) flavored with Indian spices. The result is a soft, healthy paratha that's perfect for breakfast or a kids' lunch box.
As a mom, I'm always on the lookout for ways to sneak veggies into my kid's diet. I often make parathas, like broccoli paneer paratha, avocado paratha, beetroot paratha, and palak paratha at home. My daughter absolutely loves them!
Today, I’m sharing a stuffed paratha recipe made with the goodness of spinach and paneer.
Spinach is a superfood packed with essential nutrients, including high levels of vitamins K and A, protein, iron, and various minerals. Paneer is also a rich source of protein, making it an excellent choice for vegetarians. Together, they provide a nutrient-dense and healthful combination.
This dish involves mixing spinach puree with whole wheat flour to form a dough, which is then stuffed with a flavorful filling of grated paneer, herbs, and spices. It’s easy to make and serves as a great option for breakfast, lunch, or dinner. It’s also perfect for packing in kids' lunch boxes. Serve it with green chutney, plain yogurt, or pickle for a delicious treat!
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Also check my Kids Lunch Box Recipes Posts
Palak Paneer Paratha + Tomato Ketchup + Blueberries
How to Make Palak Paneer Paratha
Wash 3 cups of raw baby spinach and blend with ¼ cup of water to make spinach puree. You will get 1 cup of spinach puree.
Take 2 cups whole wheat flour, salt, 1 cup of spinach puree, and 1 tablespoon oil in a bowl and mix well.
Add water and knead the mixture to form a soft dough. Then, apply oil over the dough and let it rest for at least 15 minutes.
For the paneer filling, combine 1 ¼ cups of grated paneer, 1 teaspoon of grated ginger, 2 green chilies (finely chopped), 1 tablespoon coriander leaves, ½ teaspoon cumin seeds, ½ teaspoon red chili powder, ½ teaspoon garam masala, ½ teaspoon chaat masala, 1 teaspoon amchur powder, ½ teaspoon kasuri methi (dried fenugreek leaves), and salt. Mix all the ingredients thoroughly.
Divide the dough into equal portions.
Dust and roll the dough ball into a 4-inch diameter circle.
Place 2-3 tablespoons of filling in the center of the circle, then bring the edges together to seal it.
Dust and roll gently to flatten the dough into a 6-8 inch diameter paratha.
Heat a griddle or tawa. Transfer the paratha to the hot surface and cook until brown spots appear on both sides.
Apply oil or ghee and cook until nicely browned.
Serve stuffed spinach paneer paratha recipe hot with raita and pickle.
Serving Suggestions
Serve stuffed palak paratha with green chutney, a side of yogurt, or raita, and pickle. You can also serve it with Indian curries like cauliflower coconut curry, or rajma masala.
Tips & Variations
- Vegan: If you are vegan, skip ghee and butter and use any cooking oil.
- Fresh Herbs: You can also add some chopped mint for extra flavor.
- Cheese: ¼ cup of grated cheese can also be added to the paneer filling to make stuffed spinach cheese paratha.
- Homemade Paneer: Best if homemade paneer is used since it will be softer than store-bought.
- Onions: You can also add finely chopped onions to the paneer filling.
- Leftover Paneer Bhurji: If you have leftover paneer bhurji, you can use it as a filling for this paratha.
More Paratha Recipes
Palak Paneer Paratha
Ingredients
For the Spinach Dough:
- 2 cups whole wheat flour
- 1 cup palak (spinach) puree (used 3 cups of baby spinach) – i dint blanch spinach in this recipe
- ½ cup water or as much needed to make a smooth soft dough
- ¼ teaspoon salt
- 1 tablespoon oil
For the Paneer filling:
- 1.25 cup grated paneer (about 200 gram)
- 1 teaspoon grated ginger (optional)
- 2 green chiles finely chopped
- 1 tablespoon coriander leaves finely chopped
- 1 teaspoon amchur powder
- ½ teaspoon cumin seeds(jeera) powder
- ½ teaspoon red chilli powder (or to taste)
- ½ teaspoon garam masala (or to taste)
- ½ teaspoon chaat masala (optional)
- ½ teaspoon kasuri methi (dry fenugreek leaves)
- salt to taste
Others:
- 2 tablespoons ghee or butter or oil to roast the paratha
Instructions
- Wash the spinach and blend together with ¼ cup of water to make spinach puree.
- Take wheat flour, salt, spinach puree and oil in a bowl and mix well.
- Add water and knead together to make a soft dough.Now apply oil over the dough and let it rest for atleast 15 mins.
- For the paneer filling, combine grated paneer, finely chopped ginger, green chilies, coriander leaves, cumin seeds, red chili powder, garam masala, chaat masala, amchur powder, kasuri methi, and salt. Mix all the ingredients thoroughly.
- Divide the dough into equal portions.
- Dust and roll the dough ball to make a 4 inch diameter circle.
- Place 2-3 tablespoons of filling in the center of the circle, then bring the edges together to seal it.
- Dust and roll gently to make a 6-8 inch diameter paratha.
- Heat a griddle/tawa. Transfer the paratha on the hot griddle.Cook until brown spots appear on both the sides.
- Apple oil or ghee and cook until nicely browned.
- Serve hot with raita and pickle.
Notes
Tips & Variations
- Vegan: If you are vegan, skip ghee and butter and use any cooking oil.
- Fresh Herbs: You can also add some chopped mint for extra flavor.
- Cheese: ¼ cup of grated cheese also can be added to the paneer filling to make spinach cheese paratha.
- Homemade Paneer: Best if homemade paneer is used since it will be softer than store-bought.
- Onions: You can also add finely chopped onions to the paneer filling.
- Leftover Paneer Bhurji: If you have leftover paneer bhurji, you can use it as a filling for this paratha.
Nutrition
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Swapna
Came out well good recipe 😋
bhavana
Thank you Swapna 🙂
Jigisha
Hi Bhavana, I am wondering if the dough and the mixture can be prepared a night before and kept it in fridge for ease in the morning or not. Thanks.
bhavana
Yes Jigisha we can prepare both dough n stuffing previous evening..it will save time..i mostly do that.Just keep out of the fridge atleast 1 hour so that its easy to roll the parathas.