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Palak Paneer Parantha is the variation of famous Paneer Parantha. Fresh Paneer /Indian Cottage Cheese crumbled and mixed with Indian spices like coriander powder, red chilli powder, and herbs like fresh coriander/cilantro leaves or methi leaves, stuffed in whole wheat flatbread(made with added spinach puree) and shallow fried on the griddle. Paranthas are one of the most popular North Indian non-leavened Flatbreads that are made mostly with whole wheat flour with or without various fillings shallow fired on tawa/griddle in ghee/oil. North Indians just love their paranthas, it is either plain parantha or wholesome stuffed paranthas are staple breakfast item in most of the families. Paneer Parantha are most popular parantha after Aloo Parantha. Parantha come to rescue when you can’t think of making anything else or just want to go easy on cooking(like weekend mornings) or running short of veggies. Just some fresh pickle or chutney or some yogurt and here you have one of the most delicious and wholesome meal prepared within a few minutes. Stuffed Parantha are fulling so on weekends if we go for an outing then I mostly make stuffed paranthas like the famous Aloo Parantha, Methi Parantha, Gobi(Cauliflower) Parantha and my family’s favorite Paneer Paranthas for breakfast/ brunch. You can easy on the use of ghee or oil if you have any kind of dietary restrictions. I make paranthas in ghee, yes you heard me right, ghee!!… ghee is a much better option then the refined oils that are available these days and always gives your food a better and authentic taste when it comes to Indian food.. You can always work out a bit extra or walk an extra mile if you think that ghee is a factor for your extra weight.
Paneer Parantha are made by using fresh crumbled paneer/Indian Cottage Cheese mixed with Indian spices and fresh herbs. Many times I add spinach puree while kneading the chappati or parantha dough as kids sometimes can get bored of having Palak Paneer or any kind of palak dish. So once in a while, I add spinach puree to the dough and make chappatis or paranthas with it. Let’s see how I made this power pack parantha.
Take 2 cups of whole wheat flour. Add caraway seeds/ ajwain to it. Add 1 tsp of salt and mix.
Puree 2 cups of spinach that will give you 1 cup of spinach puree.
Knead in a soft dough with puree using water as required.
Take a cup fresh crumbled Paneer(can take store-bought or homemade), add coriander powder, red chilli powder(as per taste), cumin powder and garam masala powder and a handful of finely chopped fresh cilantro/coriander leaves. If you are running short of cilantro or fenugreek leaves you can a tbsp of dry fenugreek leaves too. Add finely chopped fresh green chillies as required. Mix everything nicely. Add salt when you are about to start making paranthas as the mixture can leave water if salt is added beforehand.
Keep the tawa/griddle on medium flame.
To make Parantha, take a small portion of dough and roll it like chappati as shown below in the pics. Take some paneer filling and place it in the center of the rolled dough. Get together and tightly seal the edges. Roll it again lightly to the size of a chappati as shown in the pic below.
Place on hot tawa. Take care the tawa should not to too hot else this will spoil/burn your parantha. Cook on both the sides using ghee or oil till light brown.
Enjoy hot paranthas with some yogurt or pickle/chutney of your choice. Or make some garam garam adrakwali chai(hot ginger tea) and enjoy every bite of these power-packed paranthas. Serve it to kids with yogurt or some ketchup or marina sauce or jam as per your kid’s liking.
Palak Paneer Parantha
Healthy Spinach, Fresh Paneer in one wholesome bread
- Whole Wheat Flour-2 Cups
- Spinach Puree- 1 Cup
- Caraway Seeds/Ajwain- 1/4 Tsp
- Salt- 1Tsp
- Water for kneading the dough
- Fresh Indian Cottage Cheese/Paneer- 1 Cup
- Coriander Powder- 1 Tsp
- Garam Masala- 1/2 Tsp
- Cumin Powder- 1/2 Tsp
- Red Chilli Powder- as per taste
- Salt as per taste
- Finely Chopped Fresh Coriander/Cilantro leaves- 1-2 Tbsp
- Green Chillies(finely chopped) as required(optional)
- Take whole wheat flour, add caraway seeds/ ajwain to it. Add 1 tsp of salt and mix.
- Mix spinach puree to the flour and knead into a soft dough using water as required.
- Take fresh crumbled Paneer(can take store-bought or homemade), add coriander powder, red chilli powder(as per taste), cumin powder and garam masala powder and a handful of finely chopped fresh cilantro/coriander leaves. Mix everything.
To cook parantha… Keep the tawa/griddle on medium flame.
Take a small portion of dough and roll it in small disc.
Take some paneer filling and place it in the center of the rolled dough.
Get together and tightly seal the edges.
Roll it again lightly to the size of a chapati.
Place on hot tawa. Take care the tawa should not to too hot else this will spoil/burn your parantha.
Cook on both the sides using ghee or oil till light brown.
- Enjoy hot Palal Paneer Parantha with yogurt, chutney/pickle of your choice.
So next time when you want to make Paneer paranthas try these Palak Paneer Paranthas with added nutrition. These are ideal to pack for kids lunchbox, picnic or while traveling. You can make the spinach dough and use any other fillings. Many times in spinach dough I use cheese as filling in place of paneer/potatoes and make cheese paranthas for kids either for breakfast or pack up in their lunch box.
Do let me know how you like my version of Palak Paneer Paranthas. Give your feedback in the comments section and do hit on the follow button to subscribe to more such healthy and fun recipes!!
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