Palak Paneer Paratha
User Reviews
5
Palak Paneer Paratha
Description
Palak Paneer Paratha is a stuffed Indian flatbread featuring a spiced mixture of baby spinach and fresh grated paneer encased in whole wheat dough. The filling combines aromatic ingredients like ginger paste, green chili, and an array of spices including cumin, coriander, garam masala, amchur powder, and optional dried fenugreek leaves. This blend is portioned into balls and enclosed within soft, well-kneaded wheat dough. The parathas are gently rolled to preserve the filling and then cooked with oil or ghee on medium-high heat, ensuring a golden, crisp surface while maintaining a tender interior.
The flavor profile includes a balance of warmth from the spices and mild heat from the chili, complemented by the creamy paneer and earthy spinach. The slightly tangy note from amchur powder adds depth to the filling.
Palak Paneer Paratha can be served on its own or alongside yogurt, pickles, or chutney to enhance the meal. It works well for breakfast or as a satisfying lunch or dinner option.
To ensure the best texture and ease of rolling, the spinach should be well-drained to remove excess moisture, and the paneer should be finely grated. Gently pressing the stuffed dough before rolling helps prevent air pockets and promotes even cooking. Cooking on medium-high heat without pressing excessively allows the paratha to puff lightly and remain soft inside.
Ingredients
Filling
- 5 oz baby spinach **
- 6 oz paneer
- 1 tablespoon ginger paste
- 2 teaspoons green chili minced
- 1 teaspoon cumin ground
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon amchur powder
- 2 teaspoons kosher salt
- 1 tablespoon fenugreek leaves optional, dried, aka Kasoori Methi
Dough
- 2 cups whole wheat flour
- 1 teaspoon kosher salt
- 1 cup water
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ cup whole wheat flour for rolling
To cook
- 2 tablespoons neutral cooking oil or ghee, generic cooking oil
Instructions
- Add wheat flour, salt, and half of the oil to a mixing bowl. Knead the dough by adding a little bit of water at a time. Add remaining oil and knead again for 2 to 3 mins. Cover and keep aside.
- Finely chop spinach and add to a large mixing bowl.
- Grate paneer and add to the bowl with spinach.
- Add ginger, green chili, ground cumin, coriander, garam masala, amchur, and salt.
- Rub the Kasoori methi on the palm of your hand and add it to the bowl. Mix everything together and make 8 round balls.
- Divide the wheat flour dough into 8 balls.
- Lightly roll one dough ball into dry flour to coat it evenly and place it on the rolling surface.Roll or press to make a 4-inch circle. Place a spinach filling ball in the center
- Bring together the dough by pinching the edges lightly. Then bring the dough together sealing in the filling making sure there are no air pockets. Press down any excess dough into the ball.
- Dip the filled dough ball in dry flour and lightly flatten it on the palm of your hands to help the filling spread evenly and to make it a 3 to 4-inch thick disc.
- Lightly coat with dry flour again and then place it on a rolling surface. Roll the paratha into a 6 to 8-inch circle moving the rolling pin back and forth through the entire dough ball turning it carefully for an evenly rolled paratha. Sprinkle dry flour if the paratha starts to stick.
- Place the paratha on a preheated pan on medium-high heat
- Cook for a minute and then carefully flip with a flat spatula. Allow the bottom side to cook fully for 1 to 2 minutes as it starts to get golden brown spots. Lower the heat to medium if needed.
- Flip and cook as both sides get golden brown spots. For soft parathas, remember not to over-press and only press down gently using a spatula. Pressing from the sides where the steam is escaping will help fluff up the paratha
- Drizzle ghee or oil on top and remove the paratha from the pan. Repeat rolling and cooking remaining parathas.
Notes
- Use pre-washed baby spinach or dry regular spinach thoroughly to avoid excess moisture in the filling.
- Grate paneer finely to keep the filling cohesive and prevent breaking the parathas.
- Knead the whole wheat dough well to make it soft and pliable, which helps create fluffy parathas.
- After stuffing, gently press the dough ball to evenly spread the filling and remove air pockets before rolling.
- Roll the parathas lightly with a back-and-forth motion, turning frequently to maintain an even shape and thickness.
- Cook on medium-high heat and avoid pressing too hard with the spatula, allowing the paratha to puff and remain soft inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 903mg | 38% |
| Potassium | 241mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 0.4g | 1% |
| Vitamin A | 1669IU | 33% |
| Vitamin C | 5mg | 6% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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