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Palak paneer paratha garnished with some fresh herbs

Palak Paneer Paratha Recipe

Shweta Arora
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.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Indian
Servings 4 parathas

Ingredients
  

For the Dough

  • 1 cup whole wheat flour Atta, some more for dusting while rolling
  • ½ cup water or as needed to make a smooth soft dough
  • ¼ teaspoon salt
  • 5 teaspoon oil

For the filling:

  • 2 cups spinach leaves packed chopped, using baby spinach
  • 1 cup grated paneer Indian cottage cheese, homemade or store-bought
  • ¼ cup shredded cheese optional
  • 1-2 green chillies finely chopped
  • ¼ medium red onion finely chopped
  • ¼ cup cilantro finely chopped
  • 1 teaspoon amchur powder adjust to taste
  • ½ teaspoon cumin seeds powder
  • ½ teaspoon red chilli powder or to taste
  • ½ teaspoon garam masala or to taste
  • ½ teaspoon chaat masala
  • ¼ teaspoon black pepper powder
  • ½ salt adjust to taste
  • 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.
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