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Palak Paneer Paratha
5 from 15 votes

Palak Paneer Paratha

Palak Paneer Paratha combines whole wheat flatbread with a spiced filling of grated paneer and finely chopped baby spinach. The dough is soft and pliable, enclosing a flavorful mixture seasoned with ginger, green chili, and traditional Indian spices such as cumin, coriander, garam masala, and amchur powder. Cooking the stuffed paratha on medium-high heat allows it to develop a gently crisp exterior while keeping the inside soft and moist. These stuffed flatbreads offer a savory, mildly spicy taste alongside the freshness of spinach and richness of paneer, suitable as a hearty breakfast or accompaniment to a meal.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Calories: 246 kcal
Course: Bread
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Finely chop spinach and add to a large mixing bowl.
  3. Grate paneer and add to the bowl with spinach.
  4. Add ginger, green chili, ground cumin, coriander, garam masala, amchur, and salt.
  5. Rub the Kasoori methi on the palm of your hand and add it to the bowl. Mix everything together and make 8 round balls.
  6. Divide the wheat flour dough into 8 balls.
  7. 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
  8. 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.
  9. 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.
  10. 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.
  11. Place the paratha on a preheated pan on medium-high heat
  12. 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.
  13. 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
  14. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 246

% 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.