Palak Paneer Paratha

Palak Paneer Paratha is delicious, healthy, filling, and very satisfying! It is a popular Indian flatbread, made with whole wheat flour and spinach puree and stuffed with spiced crumbled chhena or grated Paneer (Indian cottage cheese).

Palak Paneer Paratha is soft, flavorful, and wholesome and makes a filling breakfast, brunch, or lunch. These Parathas are best served with yogurt, pickles, or a cup of tea or coffee!

Jump to:

• About Palak Paneer Paratha
• Why You Will Love This Indian Flatbread
• Ingredients
• Step-by-Step Directions
• Serving Suggestions
• Helpful Tips
• More Paratha
• Recipe Card

About Palak Paneer Paratha

I often make different types of Paratha because we love it for breakfast and lunch. We love having Paratha with plain yogurt, Raita, pickle, or simply a cup of tea.

Because my son loves to have Paratha for lunch, I try my best to make them as nutritious and filling as possible. And this Palak Paneer Paratha is inspired by my Paneer Paratha.

To make the paneer stuffed Paratha healthier, I used spinach puree to make the dough. But the paneer filling is almost the same as paneer paratha recipe.

I prefer to make Palak Paneer Paratha with fresh Homemade Paneer for the best taste. Homemade paneer is softer and moist than storebought paneer. And when you make paneer at home, you can use chhena or grated paneer for this recipe.

These parathas are soft, nutritious, and filling, so they can be packed in a lunch bag. If you do not have time for stuffing, you can combine grated paneer and spices in the flour with spinach puree and then make the dough. Then you just need to make Paratha as you make regular ones.

Sometimes when in a rush, I add everything to the flour and then make the dough. So I can then make the paratha quickly and save the time of stuffing.

Also, if you do not have the time to make spinach puree, you can finely chop the spinach and add it to the flour.

So basically, there are various ways to make these Parathas, and you use the technique that suits your convenience.

Why You Will Love This Indian Flatbread

• Parathas are made with whole wheat flour.
• Palak Paneer Parathas are wholesome and filling.
• A great way to include spinach in the diet.
• They are soft, nutritious, healthy, and delicious.
• Parathas are stuffed with delicious paneer filling.
• Great for breakfast, lunch, or to pack for a lunch bag.

Ingredients

1. Whole Wheat Flour: Use your favorite whole wheat flour that you use for Chapatis for this recipe. But if you like, you can also use multigrain flour to make the Palak Paneer Paratha.
2. Spinach: I used baby spinach to make the puree and pureed them without blanching. But if you use regular spinach, you can thoroughly wash and blanch them before making the puree. Instead of making puree, you can finely chop the spinach and then add it to the flour.
3. Paneer: Homemade Paneer is the best to make this stuffing. But, if you use store-bought Paneer, make sure it is fresh and soft. If using chhena, crumble it properly before adding all the ingredients to it. And for Paneer, grate it with fine holes grater.
4. Green Chilis and Ginger: I have added green chilis and ginger to the dough and filling. But if you want less spicy Paratha, you can skip adding chilis to the flour. But for spicier Paratha, add more green chilis, and if serving to kids, use less green chili or leave it out altogether.
5. Ground Spices: If your chili powder is very hot, add it less; I have used Kashmiri red chili powder which is not too spicy. Or cut the number of green chilis. I have added my homemade Garam Masala powder, which is very high in flavor. However, you can add garam masala according to your taste preference. The other ground spices are cumin powder and coriander powder.
6. Amchur Powder (Dried Mango Powder): Amchur gives the paneer filling a slightly tangy flavor. But, instead of amchur powder, you can also add chaat masala.
7. Coriander Leaves: Fresh coriander leaves provide fresh and earthy flavors to the Paratha.

Step-by-Step Directions

Spinach Puree

• Add spinach, green chili, ginger, and ¼ cup of water to the blender.
• Blend everything into a fine puree.
• You can skip adding green chili to the puree if you want less spicy Paratha.

Making The Dough

• In a large mixing bowl, take flour and salt.
• Add prepared spinach puree and mix well.

• Then add ½ cup of water gradually, mix, and start kneading the dough.
• You may need less than ½ cup of water, so do not pour the water at once. Add it to the flour mixture gradually.
• Or, if the dough is stiff, add more water little by little as required to make a soft dough.
• The dough should not be very soft or very stiff.

• Once the dough is made, add a teaspoon of oil and knead it until it is smooth.
• Cover the dough with a damp towel and rest it for 20-30 minutes.

Making The Stuffing

• In a mixing bowl, take Chhena or grated Paneer.
• If using Chhena, make sure to crumble it.
• To the crumbled Chhena or Paneer, add green chilis, ginger, coriander leaves, red chili powder, Garam Masala powder, cumin powder, coriander powder, Amchur powder, salt, and crushed Kasoori Methi.
• Mix everything well.

Rolling The Palak Paneer Paratha

• After the dough has rested, knead it again and divide it into 6-7 equal size balls. 
• Cover the dough balls to prevent them from drying out.

• Now, take one dough ball and coat it lightly with dry flour.
• Flatten the dough ball with your hand.

• Roll the dough ball with a rolling pin into a 5-6 inches diameter circle.
• Add the Paneer filling on rolled Paratha, 1 & ½ to 2 tbsp; do not overfill. 

• Bring the edges of the rolled Paratha together and seal them.
• Pinch off the excess dough.

• Now gently press the paneer-filled dough ball, and sprinkle some dry flour.

• Roll the Paratha into a circle of 7-8 inches in diameter.
• Do not press hard while rolling; otherwise, paneer filling will come out.

Cooking The Paratha

• Heat the tawa on medium heat and place the rolled Paratha on it.
• Make sure that your tawa is well heated before placing the rolled Paratha in it.

• Cook the Paratha briefly or until it is lightly golden brown. 
• Flip it and cook again on the other side until lightly golden brown.
• Now apply Ghee or butter on both sides of the Paratha. However, you can also use oil for cooking the Paratha.

• Press the Paratha edges gently with a spatula for even cooking.
• Cook the Paratha until it is nicely golden brown on both sides.

• Remove Paratha from the tawa, place it onto a plate lined with a paper towel, or put it into a Roti basket.
• Similarly, continue cooking the rest of the Palak Paneer Parathas.

Serving Suggestions

• Palak Paneer Paratha tastes best when served hot.
• Serve the Paratha with plain yogurt or your choice of Raita.
• This Paratha is good to have with just a pickle or chutney.
• They are suitable to pack in the lunch box as well.
• You can have the Paratha with a cup of tea or coffee.
• Serve the Palak Paneer Paratha with this Cucumber Raita, Boondi Raita, or Pomegranate Raita / Anar Raita.

Helpful Tips

• Paneer: Make fresh Chhena or paneer for Palak Paneer Paratha if you have time. They taste more delicious with freshly made Paneer.
• Spices: Add fewer or more spices as per your taste preference. If you want the Paratha less spicy, you can skip green chili from the puree. But, if you are making the Paratha for kids, reduce the amount of green chili or leave it out.
• Rolling The Paratha: While rolling the Paratha, do not press hard; otherwise, the paneer stuffing will come out.
• Tawa / Frying Pan: Make sure that your tawa is hot before placing rolled Paratha on it.
• Cooking The Paratha: While cooking Paratha, press it gently with a spatula, often for even cooking.
• Storing: Keep the leftover Paratha tightly covered and in the refrigerator for up to two days. Heat the refrigerated Paratha again on the tawa until hot, and then serve.

More Paratha

You May Like More Palak Recipes

• Spinach Puri / Palak Puri
• Dal Palak (No Onion No Garlic) / Spinach Dal
• Strawberry Spinach Salad (With Easy Dressing)
• Palak Paneer Stir-Fry / Spinach and Paneer Stir-Fry
• Aloo Palak (No Onion No Garlic) / Aloo Palak Sabji

Recipe Card