Here is a step by step recipe for how to prepare palak paneer paratha recipe from scratch.
Step by Step Instructions
Recipe Card
I made it almost every alternate day during my kid’s toddler phase as she loved it so much. Initially, I made it just by stuffing spinach in the atta (whole wheat flour) to just give a boost of nutrition to the otherwise plain roti. With time, I added some cheese then some paneer and now it’s a family favorite and we love to eat it for breakfast or even for dinner! This palak paneer paratha is a my flatbread version of this gravy dish. Spinach is a healthy leafy green vegetable linked to numerous health benefits. It has high insoluble fiber which helps digestion and is an excellent source of vitamins and minerals (iron, calcium, folic acid). Paneer, on the other hand, is a great source of protein for vegetarians and also rich in fat, iron, calcium, and magnesium. So palak and paneer together make a pretty nutritious and healthy combo!! There are many variations of this paratha. For this post, I’m sharing the easier and quicker version, stuffed palak paneer paratha. This paratha has the outer covering made from whole wheat flour filled with a mixture of spinach, cottage cheese (paneer), cheese flavored with Indian spices. It is rolled in a circle and then cooked on a griddle with ghee until golden and crispy. It makes an excellent healthy breakfast/dinner option and can be served with some raita and pickle Or green chutney For the Filling -
Spinach leaves: I prefer to add raw chopped baby spinach to this recipe. Paneer: Also known as India cottage cheese. Use homemade or store-bought. Shredded cheese: This is optional, but I like to add it. Use shredded kind. Mozzarella or a Mexican cheese blends, pepper-jack are some favorites. Spices: amchur (dry mango) powder, cumin seeds, red chili powder, garam masala, chaat masala, black pepper and salt. Others: red onion, cilantro, and green chilies.
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 stuff the paratha
1 & 2 - In a mixing bowl add the ingredients for the filling like chopped spinach, cheese, paneer, red onions, cilantro, green chillies (optional) and spices. Give it a good mix and keep aside. 3 & 4 - 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. 5 - Apply some ghee at the center of this circle and place 3-4 tablespoon of the stuffing on it. 6 - Bring all the ends together and pinch to seal tightly. 7 - If there is some additional dough at the peak after sealing, remove it and flatten the stuffed dough ball. 8 - Dip the stuffed dough ball into the wheat flour 9 - Keeping the joined ends part facing upwards roll it into 6" diameter circle. Use wheat flour to roll as required.
To Roast the paratha
10 - 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. 11 & 12 - 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 its well done and golden in color. Repeat the process for other side too. Once both sides are well cooked remove from griddle. Apply some generous smear of ghee. Repeat the entire process to make 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. To make it a Punjabi style meal top it off with glass of Sweet Lassi. Yumm!! These parathas taste best when served hot and crispy but they are equally delicious when at room temperature making them perfect for lunch boxes.
I prefer to chop the spinach (even when using baby spinach) since it makes easier to roll the paratha and adding it raw preserves its nutritional value by directly cooking it while roasting the paratha. 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.
