Palak Paneer Paratha recipe is an Indian Whole wheat flatbread prepared by kneading whole wheat flour & spinach puree together and stuffed with a mixture of cottage cheese (paneer) flavored with Indian spices. It comes out very soft and is healthy. It is perfect for breakfast or kids lunch box.
I also have the recipe for Palak Paneer on this blog which is a famous Punjabi North Indian gravy dish made with Spinach and Indian cottage cheese and served with Indian flatbread like Chapati, Roti, Paratha, Naan, or even Rice.
Spinach is a superfood, loaded with tons of nutrients, high levels of vitamins K and A, protein, iron, and minerals. Paneer is a rich source of protein, and thus, it is ideal for vegetarians.
It fulfills your daily calcium needs too. It helps your bones to grow faster and stronger. So this recipe is a good way of serving a wholesome meal to your toddlers or kids.
Other Spinach Recipes to try from my blog are Palak Biryani, Spinach Corn Sandwich, Spinach Paneer Dosa, Palak Poori.
Which flour is best to make Paratha?
After trying many whole wheat flours from Indian grocery stores in the USA, I prefer Sujatha Gold Sharbati Whole Wheat Flour or Aashirvaad Whole Wheat Atta.
Also check my Kids Lunch Box Series Posts
Palak Paneer Paratha + Tomato Ketchup + Blueberries
How to Make Palak Paneer Paratha recipe
Wash the spinach and blend 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 at least 15 minutes.
For the Paneer Filling, mix all the ingredients listed to fill in a bowl.
Divide the dough into equal portions.
Dust and roll the dough ball to make a 4-inch diameter circle.
Keep 2-3 tablespoon of filling in the circle's center and then bring the ends together.
Dust and roll gently to make a 6-8 inch diameter paratha.
Heat a griddle/tawa. Transfer the paratha to the hot griddle. 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.
What to serve with Palak Paneer Paratha?
Serve Spinach stuffed paratha with raita and pickle.
Tips & Variations
- If you are vegan, then skip ghee and butter and use any cooking oil.
- You can also add some chopped mint for extra flavor.
- ¼ cup of grated cheese also can be added to the paneer filling to make spinach cheese paratha.
- Best if homemade paneer is used since it will be softer than store-bought.
- You can also add finely chopped onions to the paneer filling.
- If you have leftover paneer bhurji, you can use it as a filling for this paratha.
More Paratha Recipes
- Avocado Paratha
- Palak Paratha
- Lauki (Bottle Gourd) Paratha
- Chole Paratha
- Zucchini Carrot Paratha
- Drumstick Leaves Paratha
Palak Paneer Paratha
Ingredients
Measuring cup (1 cup = 250 ml)
For the Spinach Dough:
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 tablespoon 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 mix all the ingredients listed for making the filling in a bowl.
- Divide the dough into equal portions.
- Dust and roll the dough ball to make a 4 inch diameter circle.
- Keep 2-3 tablespoon of filling in the centre of the circle and then bring the ends together.
- 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
- If you are vegan, then skip ghee and butter and use any cooking oil.
- You can also add some chopped mint for extra flavor.
- ¼ cup of grated cheese also can be added to the paneer filling to make spinach cheese paratha.
- Best if homemade paneer is used since it will be softer than store brought.
- You can also add finely chopped onions to the paneer filling.
- If you have leftover paneer bhurji, you can use it as a filling for this paratha.
Nutrition
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Jigisha says
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 says
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.
Swapna says
Came out well good recipe 😋
bhavana says
Thank you Swapna 🙂