Palak Paneer Paratha is an Indian Flatbread made with whole wheat flour that is stuffed with a mixture of spinach, cottage cheese (paneer) and/or cheese which is flavored with Indian spices. I have the recipe for Palak Paneer on this blog which is a famous North Indian gravy dish made with Spinach and Indian cottage cheese and served with Indian flat bread like Chapati/Roti/Paratha/Naan or even Rice. This Paratha is a my flatbread version of this gravy dish. Its a healthy breakfast/dinner option. Serve it with some Curd/Raita, Pickle Or Green Chutney and top it off with glass of Sweet Lassi. Yumm!!
This is one of my another go to recipes for my Toddler as it a complete healthy meal in itself. This paratha can be made with spinach alone or a combination of spinach and cheese or spinach and paneer or all three as I have shown in this recipe. I prefer to add raw chopped spinach to this recipe as that way its not only easier to roll the paratha but also we are preserving its nutritional value by directly cooking it while roasting the paratha.
Now to the recipe…
Ingredients: (Makes 5-6 Parathas)
For the Dough
1 cup whole wheat flour (Chapati flour)
1/2 cup water or as much needed to make a smooth soft dough
1/4 tsp salt
1tbsp + 1tsp oil
For the filling:
1 cup packed chopped spinach leaves
1 cup grated paneer
1/4 cup shredded cheese (optional)
1 tsp amchur powder
1/2 tsp cumin seeds powder
1/2 tsp red chilli powder (or to taste)
1/2 tsp garam masala (or to taste)
1/2 tsp chaat masala
1/4 tsp black pepper powder
salt to taste
Additionally we will need some wheat flour for dusting and some butter/ghee or olive oil to roast the paratha
To make the dough:
In a bowl add the wheat flour, salt and 1 tbsp oil. Give it a quick mix. Now slowly add little water at a time and keep kneading to make a smooth dough. Now add the remaining 1 tsp oil and give it a final knead and cover and let it rest covered on the counter top for 15-30 mins.
To Make Stuffing/filling:
In a bowl add the ingredients mentioned under filling. Give it a good mix and keep aside.
To Make Palak Paneer Paratha:
Divide the dough into 5-6 parts. Take one portion of the dough and roll it into a 4″ diameter circle using rolling pin and some dry wheat flour. Apply some ghee at the center of this circle and place 3-4 tbsp of the stuffing on it. Bring all the ends together and seal tightly. If there is some additional dough at the peak after sealing, remove it and flatten the stuffed dough ball. Dip the stuffed dough ball into the wheat flour and keeping the joined ends part facing upwards roll it into 6″ diameter circle. Use wheat flour to roll as required.
Heat a flat tava (griddle) on medium heat, once hot put this rolled paratha on it. Cook for about a minute and then flip. While the other side is cooking, apply some ghee/butter/olive oil on the side facing up. Again flip and cook the side with butter/ghee/olive oil till its well done and golden in color. Repeat the process for other side too. Once both sides are well cooked remove from griddle. Repeat the entire process to make remaining parathas
- Spinach tends to shrink/condense when cooked so add sufficient quantity of filling. It may look a lot to begin with but will adjust when cooked.
- This paratha can be made with spinach only or spinach and cheese or spinach and paneer or a combination of all three as I have shown in this recipe