Palak Paneer Paratha

5 from 4 votes

This Palak Paneer Paratha is an Indian Whole Wheat Flatbread prepared by kneading whole wheat flour & spinach puree together and stuffed with mixture of cottage cheese (paneer) which is flavored with Indian spices

Course Breakfast, Main Course

Cuisine Indian

Keyword palak paneer paratha, spinach paneer paratha, stuffed palak paneer paratha

Diet Vegetarian

Method Stovetop

Prep Time 20

Cook Time 10

Total Time 30

Servings parathas

Calories 360kcal

Author Bhavana Patil

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition