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Palak Paneer Paratha

Palak Paneer Paratha

Swati
Palak Paneer Parantha Recipe | How to make Palak Paneer Paratha | Spinach and Indian Cottage Cheese Paratha
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Lunch
Cuisine Indian

Equipment

  • Mixing Bowls
  • Rolling Pin
  • Rolling board

Ingredients
  

For Paratha Dough

  • 1½ Cup Whole Wheat Flour/Atta
  • ¾ Cup Palak/Spinach Puree
  • Water for Kneading dough as required about ¾ cup
  • ½ tsp Salt
  • ¼ tsp Caraway Seeds optional

For Paneer Stuffing

  • 1 Cup Crumbled Paneer homemade/store-bought
  • 1-2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • ½ tsp Chaat Masala
  • ½ tsp Garam Masala or as required
  • Red Chilli Powder as required optional
  • Green Chillies as required optional
  • Dry Fenugreek Leaves optional
  • handful of Fresh Coriander Leaves
  • Salt as per taste
  • Oil/Ghee to shallow fry paratha

Instructions
 

Make Dough

  • 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.

Make Filling

  • Take a cup fresh crumbled Paneer(store-bought or homemade). If you are running short of cilantro or fenugreek leaves you can a tbsp of dry fenugreek leaves too.
  • Add coriander powder, red chilli powder(as per taste),chaat masala, cumin powder and garam masala powder and a handful of finely chopped fresh cilantro/coriander leaves.
  • Add finely chopped fresh green chilies as required.
  • Mix everything nicely. Add salt when you are about to start making parathas as the mixture can leave water if salt is added beforehand.

Make Paratha

  • Keep the tawa/griddle on medium flame.
  • To make Parantha, take a small portion of dough and roll it like chapati 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 chapati 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 paratha. Cook on both the sides using ghee or oil till light brown and crisp.
  • Serve hot with butter, curd and pickle/chutney of your choice.
Keyword Palak Paneer Paratha, Spianch and Indian Cottage Cheese Paratha
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