Palak Paneer Paratha

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Here are my mom’s Palak Paneer Paratha stuffed with fresh spinach, paneer, and warming spices. Ready in under an hour these tasty parathas use an easy no-cook filling making them a winner!

Palak Paneer paratha in a plate split open to show the inside filling

When my parents visited last summer, mom pampered us with many of her signature recipes. Garam garam parathas were on repeat for breakfast and lunches and for my paratha-loving boys, it was the best summer ever!

Learning how to make Parathas from mom was on top of my to-do list. Especially these Palak (spinach) Paneer Paratha that is SO easy to make as the filling needs no cooking. Recently I have gotten so many requests for Paratha recipes that I am super excited to share this recipe with you.

Ingredients to make Palak Paneer Paratha

  • Baby Spinach – Triple-washed Organic baby spinach works best for this recipe as you do not need to wash it. If you are using regular spinach, make sure to dry it completely using paper towels or a salad spinner to remove any moisture
  • Paneer – I like Gopi paneer as it is made with basic ingredients and has no additives. It is available in Indian grocery stores, Costco as well as whole foods
  • Whole Wheat Flour – Aashirwad brand select Sharbati atta is fine ground and is my go-to flour for roti and parathas
  • Ginger and green chili – Homemade ginger paste and green chili paste add ideal heat and bright flavor to the parathas
  • Spicesgaram masala, ground coriander, ground cumin, amchur, salt, and Kasoori methi add warmth and earthy aromas.

Tips for Best Paratha

  1. Pre-washed baby spinach works best for this recipe. If using regular spinach make sure to dry any excess moisture from the spinach
  2. Grate the paneer using a fine or medium grater this will prevent the filling from breaking the parathas
  3. Knead the outer dough well making it soft and pliable for fluffy soft parathas
  4. After you have stuffed the filling into the dough, lightly press the ball to make a flat disc evenly spreading the filling inside the dough and removing any air pockets
  5. Roll the parathas with light hands moving the rolling pin back and forth on the entire surface area turning it slightly after rolling a couple of times.
  6. Cook on medium-high heat, do not press too much with a spatula. Only press as needed allowing the paratha to fluff up
  7. Do not give up, making Parathas needs practice and patience

Step by Step Recipe with Photos

Note: Printable recipe card with ingredients and steps is at the end of this post.

  • Knead the dough with wheat flour, salt, and oil, cover, and keep aside
  • To a large mixing bowl add chopped spinach, grated paneer, 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
  • Divide the wheat flour dough and the palak paneer mixture each into 8 balls
  • Coat a dough ball with dry flour 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
  • Press down any excess dough into the ball
  • Dip the filled dough ball in dry flour
  • Gently flatten the dough ball 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 light 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 the remaining parathas.

How to serve Parathas

For breakfast serve with yogurt, Indian pickles, or quick pickled onions and a cup of chai. Kids will love Parathas with a dollop of butter and ketchup. For lunch or dinner, serve with raita and pair with a rice dish like Biryani or Pulao. Don’t forget to make mom’s sheera for dessert! Serve with a glass of cooling lassi to make a hearty meal.

How to pack Paratha for Lunch Box

Kids love Parathas for lunch. Cut into triangle-shaped pieces using a pizza cutter and make sure they are at room temperature before packing so they do not get soggy.

How to Store Palak Paneer Parathas

Parathas are a perfect make-ahead dish. Keep parchment paper between 2 parathas and refrigerate for 3 to 4 days or freeze for up to 2 months. Take out Parathas as needed and reheat them on a stovetop pan with a few drops of oil.

More Indian Bread Recipes

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palak paneer parathas served with pickled onions and cauliflower

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Palak Paneer Paratha

A MUST TRY recipe these parathas are stuffed with a delciious no-cook filling made with fresh spinach, ginger, green chili, paneer, and warming spices

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Breads

Cuisine: Indian

Servings: 8

Calories: 246kcal

Ingredients

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

  • Pre-washed baby spinach works best for this recipe. If using regular spinach make sure to dry any excess moisture from the spinach
  • Grating the paneer using a fine or medium grater will prevent the filling from breaking the parathas
  • Knead the outer dough well making it soft and pliable for fluffy soft parathas
  • After you have stuffed the filling into the dough, lightly press the ball to make a flat disc evenly spreading the filling inside the dough and removing any air pockets
  • Roll the parathas with light hands moving the rolling pin back and forth on the entire surface area turning it slightly after rolling a couple of times.
  • Cook on medium-high heat, do not press too much with a spatula. Only press as needed allowing the paratha to fluff up

Nutrition

Calories: 246kcal | Carbohydrates: 29g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 903mg | Potassium: 241mg | Fiber: 5g | Sugar: 0.4g | Vitamin A: 1669IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 2mg

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

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