Palak paneer paratha is a whole wheat flatbread stuffed with a spiced Spinach and Paneer (Indian cottage cheese) filling. Made from wholesome ingredients, this protein-rich recipe is perfect for breakfast or a quick dinner and even lunchbox.
Some butter/ghee or olive oil as needed for roasting.
Instructions
To make the dough
In a bowl add the whole wheat flour (atta), salt, and 1 tablespoon oil (optional). Give it a quick mix.
Slowly add little water at a time and keep kneading to make a soft smooth dough.
Drizzle the remaining 1 teaspoon oil and give it a final knead and cover and let it rest covered on the counter top for 15-30 mins.
To make the filling
In a mixing bowl add the ingredients for the filling like chopped spinach, cheese, paneer, red onions, cilantro, green chilies (optional), and spices. Give it a good mix and keep aside.
To make the palak paneer parathas
Divide the rested dough into 4-5 parts. Take one portion of the dough and roll it into a 4" diameter circle using a rolling pin and some dry wheat flour.
Apply some ghee at the center of this circle and place 3-4 tablespoon of the stuffing on it.
Bring all the ends together and pinch to 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 a 6" diameter circle. Use wheat flour to roll as required.
To roast the paratha
Heat a flat griddle (tava) on medium heat, once hot put this rolled paratha on it. Cook for about a minute or until you see some bubbles on the surface flip it and cook the other side.
While the other side is cooking, apply some ghee (or butter or olive oil) on the side facing up.
Again flip and cook the side with ghee till it's well done and golden in color. Repeat the process for another side too.
Once both sides are well-cooked remove from griddle. Apply some generous amount of ghee or butter.
Repeat the entire process to make the remaining parathas.
That's it, our Palak Paneer Paratha is ready. You can either make a stack of these or serve them as you make.
Notes
Recipe Tips and Notes
For the filling
Spinach tends to shrink or condense when cooked so add a sufficient quantity of filling. It may look a lot, to begin with, but will adjust when cooked.
Add salt to the filling just when you want to make the parathas otherwise, it will release water and make the filling soggy.
The filling can be made ahead of time by a day or two and kept refrigerated in an airtight container.
To make it ahead, add all ingredients except onions and salt and add them just before making parathas.
Leftover filling can be stored for up to a day but should be used as soon as possible as the onions will start to stink and the filling will turn soggy.
Parathas
Cooked paratha can be stored for a day or two.
Cool them completely and separate each paratha with parchment paper and place in a ziplock bag or container and in the refrigerator covered. You can also freeze them this way.
To serve, warm them in the microwave for 10-15 seconds or as required. For crispier paratha, roast them on the griddle until heated through.
To pack these paratha's for the lunchbox, allow them to cool before packing. Packing while they are hot will cause condensation and make them soggy.