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Palak Paneer Paratha

By Jigna
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).
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine Indian
Course Breakfast, Side Dish
Diet No Onion No Garlic, Vegetarian
Servings 8 Parathas

Ingredients
  

For The Spinach Puree

  • 2 cups tightly packed spinach leaves (I have used baby spinach)
  • 1 green chili chopped
  • ½-inch ginger peeled and chopped
  • ¼ cup water

For The Dough

  • 2 cups whole wheat flour (atta)
  • ½ teaspoon salt or to taste
  • Prepared spinach puree
  • ½ cup water or as required to make a soft dough
  • 1 teaspoon oil to knead the dough

For The Stuffing

  • 200g Chhena or grated Paneer
  • ¼ teaspoon green chili paste or to taste
  • ½-inch ginger peeled and grated
  • ½ teaspoon red chili powder or to taste
  • ½ teaspoon Garam Masala powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • 1 teaspoon amchur powder (dried mango powder)
  • Salt to taste
  • 2 tablespoon coriander leaves finely chopped
  • ½ teaspoon crushed Kasoori Methi (dried fenugreek leaves)

For Cooking The Paratha

  • Whole wheat flour to roll the paratha
  • Ghee, butter, or oil to cook the Paratha

Instructions
 

Making The 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 spinach puree and mix well. 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. Instead, 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.
  • 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. Ensure your tawa is well heated before placing the rolled Paratha in it.
  • Cook the Paratha briefly or until it is lightly golden brown. Then 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.

Notes

  1. Paneer: Make fresh Chhena or paneer for Palak Paneer Paratha if you have time. They taste more delicious with freshly made paneer.
  2. Spices: Add fewer or more spices as per your taste preference. If you want the Paratha less spicy, 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.
  3. Rolling The Paratha: While rolling the Paratha, do not press hard; otherwise, the paneer stuffing will come out.
  4. Tawa / Frying Pan: Ensure your tawa is hot before placing rolled Paratha on it.
  5. Cooking The Paratha: While cooking Paratha, press it gently with a spatula, often for even cooking.
  6. 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, then serve.

Nutrition (Approximate Values)

Calories : 185kcalCarbohydrates : 24gProtein : 8gFat : 8gSaturated Fat : 4gPolyunsaturated Fat : 1gMonounsaturated Fat : 0.4gTrans Fat : 0.003gCholesterol : 17mgSodium : 178mgPotassium : 159mgFiber : 4gSugar : 0.5gVitamin A : 714IUVitamin C : 3mgCalcium : 140mgIron : 1mg
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