This palak paneer paratha has no-cook stuffing made from grated paneer and spices. While the dough for the outer layer is made green by adding blanched spinach puree. This pretty-looking paratha tastes super delicious and will be loved by the kids.
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❤️About This Recipe
- Kid-friendly: Pack into kid’s lunchbox along with some plain yogurt or raita. Even this can be good for an adult’s lunchbox too.
- Filling meal: This palak paneer paratha makes a great dinner when served with a side of pickle and yogurt.
- Taste: spinach and paneer is a popular combination from North India (the best example is palak paneer). So this palak paneer paratha tastes super delicious and the spice level can be adjusted as per your liking.
- Texture: Super soft paratha with rich filing.
🧾Ingredient Notes
For The Dough:
- Just like any other paratha dough, you’ll need whole wheat flour (chapati atta), salt, oil and water. But here to make it green and flavorful other ingredients are also added.
- Spinach (palak): They are blanched and ground into puree.
- Ginger, Garlic, Green chili: These three are added into the grinder while making spinach puree. They add a nice flavor to the dough.
- Sesame seeds: It adds a nice texture and crunch in between the bite.
- Chaat masala: It is optional, but recommended for some flavors.
For The Stuffing:
- Paneer: Here I have used store-bought paneer and crumbled the paneer by hand. Alternatively, you can grate the paneer using a box grater.
- Green chili: Adjust the amount as per your liking spice level. If making for kids who don’t eat spicy food then adjust accordingly.
- Amchur powder: It adds a nice tang to the stuffing.
- Also, ginger paste, cilantro and coriander powder were added for more flavor.
👩🍳Step By Step Photo Instructions
Making The Dough:
1) To blanch the spinach, take enough water in a pan or patila and bring it to a boil. Once the water comes to a boil, add spinach leaves in it and let it cook for 2-3 minutes. Then turn off the stove.
2) Immediately drain the water using a strainer or colander. Run the cold water over it and stop the further cooking process. Alternately add drained spinach in ice-cold water.
3) Grind the blanched spinach with ginger, garlic and green chili.
4) Make a smooth paste without adding any water.
5) Take wheat flour, salt, chaat masala and sesame seeds in a bowl and mix.
6) Add oil and prepared spinach puree.
7) Mix really well using your fingertips.
8) Now add a little water at a time and knead into a smooth and soft dough.
9) Cover the dough and let it rest for 15 minutes. While it is resting make the stuffing.
10) After the resting time, knead the dough once again to smooth it out and divide it into 6 equal portions.
Making The Stuffing:
1) Take crumble or grated paneer in a bowl. Add salt, coriander powder, amchur powder, ginger paste, green chili and cilantro.
2) Mix everything well. Divide the stuffing into 6 equal portions.
Rolling The Palak Paneer Paratha:
1) Take one dough ball and flatten it between your plam. Dust both sides of the flattened disc into the dry flour.
2) Now place it on a rolling board and roll it into a 4-inch diameter circle using a rolling pin.
3) Place 1 portion of stuffing in the center.
4) Gather the edges.
5) Pinch it into the center to seal it. Flatten it out using your fingers by pressing lightly.
6) Dust both sides using dry flour and roll into around a 6-7 inch diameter circle.
Cooking Paratha:
1) Before you start rolling, place the tawa (skillet) on medium heat to preheat. Once hot place rolled paratha on it and cook for 30-40 seconds or until you see a few bubbles on the top surface and the bottom surface has a few brown spots.
2) Flip it using a spatula and while another side is cooking apply oil on the top surface.
3) Flip it and cook by pressing lightly with a spatula.
4) Again apply oil on the surface.
5) Flip and cook another side similarly by pressing with a spatula.
6) Once you see golden brown spots and no more doughy parts then remove the paratha from the tawa and keep it on a plate.
💭Expert Tips
- If stacking the paratha on top of each other then place a piece of paper towel in the bottom of the first paratha. So the bottom paratha doesn’t get soggy from the steam.
- If making for kids then you can use ghee while cooking paratha. Or simply smear the ghee on cooked palak paneer paratha just like we do for roti.
- Variations:
- You can add some chopped mint leaves along with cilantro in the stuffing.
- You can substitute half of the paneer with boiled, grated potato for a different taste.
- You can add some cheese to the stuffing to make cheesy paratha.
🍽 Serving Ideas
- As a meal: Serve palak paneer paratha with sides of plain yogurt (seasoned with salt and roasted cumin powder) and pickle.
- As a breakfast: It can be enjoyed as a filling morning breakfast with a cup of tea (chai) or simply have it with a mango pickle.
Check Out Other Stuffed Paratha Recipes
Did you try this palak paneer paratha recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Palak Paneer Paratha
Ingredients
For The Dough:
- 1 ½ cups Spinach (Palak) packed
- ¼ inch Ginger
- 1 clove Garlic
- 1 Green chili
- 1 ½ cups Whole wheat flour (chapati atta)
- Salt to taste
- ½ teaspoon Sesame seeds
- 1 teaspoon Chaat masala
- 2 tablespoons Oil + more for frying the paratha
- 2 tablespoons Water or more or less or none
For Stuffing:
- 200 grams Paneer 1 ½ cups grated or crumbled
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 Green chili finely chopped
- 2 tablespoons Cilantro or coriander leaves finely chopped
- Salt to taste
- 1 teaspoon Amchur powder (dried mango powder)
- 1 ½ teaspoons Coriander powder
Instructions
- To blanch the spinach, take enough water in a pan or patila and bring it to a boil. Once the water comes to a boil, add spinach leaves in it and let it cook for 2-3 minutes. Then turn off the stove.
- Immediately drain the water using a strainer or colander. Run the cold water over it and stop the further cooking process. Alternately add drained spinach in ice-cold water.
- Grind the blanched spinach with ginger, garlic and green chili into a smooth paste.
- To make the dough, Take wheat flour, salt, chaat masala and sesame seeds in a bowl and mix.
- Add oil and prepared spinach puree. Mix really well using your fingertips.
- Now add a little water at a time and knead into a smooth and soft dough.
- Cover the dough and let it rest for 15 minutes. While it is resting make the stuffing.
- To make stuffing, Take crumble or grated paneer in a bowl. Add salt, coriander powder, amchur powder, ginger paste, green chili and cilantro.
- Mix everything well. Divide the stuffing into 6 equal portions.
- Rolling & Cooking: After the resting time, knead the dough once again to smooth it out and divide it into 6 equal portions.
- Before you start rolling, place the tawa (skillet) on medium heat to preheat.
- Take one dough ball and flatten it between your plam. Dust both sides of the flattened disc into the dry flour.
- Now place it on a rolling board and roll it into a 4-inch diameter circle using a rolling pin.
- Place 1 portion of stuffing in the center.
- Gather the edges and pinch them into the center to seal them. Flatten it out using your fingers by pressing lightly.
- Dust both sides using dry flour and roll into around a 6-7 inch diameter circle.
- Now tawa is hot, place rolled paratha on it and cook for 30-40 seconds or until you see a few bubbles on the top surface and the bottom surface has a few brown spots.
- Flip it using a spatula and while another side is cooking apply oil on the top surface.
- Flip it and cook by pressing lightly with a spatula.
- Again apply oil on the surface. Flip and cook another side similarly by pressing with a spatula.
- Once you see golden brown spots and no more doughy parts then remove the paratha from the tawa and keep it on a plate.
Notes
- If stacking the paratha on top of each other then place a piece of paper towel in the bottom of the first paratha. So the bottom paratha doesn’t get soggy from the steam.
- If making for kids then you can use ghee while cooking paratha. Or simply smear the ghee on cooked paratha just like we do for roti.
Jeena
Palak Paneer Paratha is something interesting... will surely try.