Palak Paneer Paratha Recipe

Palak Paneer Paratha Recipe

Palak Paneer Paratha is our family favourite weekend brunch recipe. I love to eat and prepare different varieties of food with the same ingredients. Also, I totally believe in eating local produce which surely restricts me to a few veggies and other ingredients.

Palak (Spinach) being so high in nutritional value and paneer (cottage cheese) in protein, I decided to club these two and make one dish. The combination palak paneer is not new to anyone. My family likes it too. I usually serve paneer bhurji with palak paratha. Once, I decided to stuff paneer in palak paratha and it came out really well. Since then it became a usual breakfast/brunch at my home.

 

Video Recipe –

 

I am sharing with you’ll the recipe of our new family favourite dish – Palak Paneer Paratha. Being born in a Punjabi family eating and making parathas is in my blood. We can eat parathas for breakfast, lunch, and dinner. Punjabi Parathas make delicious lunch box meals as well for kids. In fact, it’s a great technique that every Mom applies their kid by hiding vegetables in the form of yummy parathas.

 

This is an interesting twist to our regular paneer parathas.

It makes for a great breakfast, weekend brunch or a hearty lunch recipe.

 

 

How to prepare for this recipe –

Clean spinach (palak) thoroughly and roughly chop it. Make smooth puree along with garlic, green chillies and salt. Knead a smooth dough with whole wheat flour and pureed palak, apply ghee and let it rest for 15 mins in a covered box.

Meanwhile, prepare paneer stuffing. I mostly use homemade paneer to make parathas. If you are using store-bought paneer, make sure it is fresh and use it at room temperature.

 

More Indian Bread Recipes –

Whole Wheat Laccha Paratha Recipe
Puri Recipe
Masala Thepla Recipe
Whole Wheat Tandoori Roti on Tawa

 

How to make whole wheat Palak Paneer Punjabi Paratha –

Divide the dough into equal balls. Roll one ball at a time. Apply ghee and fill the stuffing. Bring the edges together and seal. Dust dry flour and roll again. Fry from both sides using ghee.

 

Punjabi Palak Paneer Paratha

Another few dishes which we enjoy at home are

Whole Wheat Onion Kulcha On Tawa


Kathal Kabab Recipe

 

Palak Paneer Paratha

 

Things to keep in mind while making Palak Paneer Paratha –

1. Make sure to knead the soft dough. This will ensure that stuffing doesn’t come out.
2. Rest the dough for 15 mins after kneading. Knead again till smooth. This will help in making puffed parathas.
3. Maintain the temperature of tawa while making parathas.
4. After applying ghee, cook on a low flame till parathas are crisp.
5. Use a spatula to press the paratha for perfect cooking. (Watch the video for better understanding).
6. Make sure that the stuffing is not wet. If paneer has some water content, add a bit of dry flour to the stuffing.
7. Use dry flour for ease in rolling the parathas.
8. The tawa should be fairly hot to cook parathas perfectly.

 

Step by Step Palak Paneer Paratha Recipe –

 

For Dough –

• Clean and wash spinach well.

Spinach Paratha

 

• In a mixer grinder add spinach, garlic, green chillies and salt. Make smooth puree using water as required.

 

Spinach Dough

 

• Take wheat flour in a bowl. Add spinach puree.

 

Indian Bread Dough

 

• Mix well together and knead soft dough.

• Use water in small quantity if required.

• Apply ghee and rest the dough for 15 mins covering the bowl.

 

For Stuffing –

 

Stuffed Paratha

 

• Add grated paneer (cottage cheese), salt and coriander, green chilli (optional) in a bowl.

 

Stuffing Paratha

 

• Mix everything well. Set aside.

 

Filling Stuffing to Parathas –

• Knead the dough again after well-rested.

 

Whole Wheat Paratha

 

• Divide the dough into equal balls. The size of the balls should be large enough to contain the stuffing.

• Take one ball at a time and dust it in a dry (wheat) flour so that it does not stick.

• Roll the ball into a small circle using a rolling pin, or stretch using fingertips as shown in the video.

• Apply some ghee over the dough circle.

 

Whole Wheat Spinach Paratha

 

• Place stuffing and gather the edges together by bringing the dough together. (Refer video for easy understanding).

 

Palak Paratha

 

• Pinch the edges into the centre to seal properly.

• Dust the dough ball again to dry flour.

 

Paneer Paratha

 

• Roll the paratha into 6-7 inches diameter using dusting flour, or spread using fingertips.

• Heat tawa on a medium flame.

 

Paratha Recipe

 

• Place paratha on a hot tawa.

• Cook on a high flame for a minute and then flip the paratha.

• Now, cook on another side for a min. or a half. (approx.)

 

How to make Paneer Paratha at home

 

• Flip, apply ghee and flip again.

 

Paratha Recipe

 

• Press gently and cook on a low flame to get a nice crisp crust.

 

Palak Paneer Paratha

 

• Serve hot with curd and pickle.

 

If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter

You can also pin this on Pinterest recipe for later referral.

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Palak Paneer Paratha

Palak Paneer Paratha is a nice twist to our regular paneer parathas. The stuffing fo paneer in spinach dough makes in healthier and tastier.
Prep Time10 mins
Cook Time20 mins
Resting Time15 mins
Total Time45 mins
Course: Breakfast
Cuisine: Indian
Servings: 2 People

Ingredients

For Dough

  • Roughly Chopped Spinach Palak - 200 gms
  • Garlic & Green Chilli
  • Salt to taste
  • Whole Wheat Flour - 1.5 Cups
  • Salt to taste
  • Water as required
  • Ghee - 1 Tbsp

For Stuffing –

  • Crumbled/Grated Paneer - 1 Cup
  • Finely Chopped Coriander - 2 Tbsp
  • Salt to taste
  • Finely chopped green chilli optional

Instructions

For Dough -

  • Clean and wash spinach well.
  • In a mixer grinder add spinach, garlic, green chillies and salt. Make smooth puree using water as required.
  • Take wheat flour in a bowl. Add spinach puree.
  • Mix well together and knead soft dough.
  • Use water in small quantity if required.
  • Apply ghee and rest the dough for 15 mins covering the bowl.

For Stuffing -

  • Add grated paneer (cottage cheese), salt and coriander, green chilli (optional) in a bowl.
  • Mix everything well. Set aside.

Filling Stuffing to Parathas -

  • Knead the dough again after well rested.
  • Divide the dough into equal balls. The size of the balls should be large enough to contain the stuffing.
  • Take one ball at a time and dust it in a dry (wheat) flour so that it does not stick.
  • Roll the ball into small circle using rolling pin, or stretch using fingertips as shown in video.
  • Apply some ghee over the dough circle.
  • Place stuffing and gather the edges together by bringing the dough together. (Refer video for easy understanding).
  • Pinch the edges into the center to seal properly.
  • Dust the dough ball again to dry flour.
  • Roll the paratha into 6-7 inches diameter using dusting flour, or spread using fingertips.
  • Heat tawa on a medium flame.
  • Place paratha on a hot tawa.
  • Cook on a high flame for a minute and then flip the paratha.
  • Now, cook on other side for a min. or a half. (approx.)
  • Flip, apply ghee and flip again.
  • Press gently and cook on a low flame to get nice crisp crust.
  • Serve hot with curd and pickle.

Video

Notes

• You can also use oil instead of ghee for frying parathas but ghee or butter is suggested.
• Keep in check the temperature of tawa and regulate it from high to low flame as required. It should neither be too hot to burn the parathas or too cold.
• Adjust spices as per taste. Add amchur powder in the stuffing for the added tangy taste.
• Add finely chopped coriander leaves for freshness in stuffing.
• Resting dough is very important as it absorbs the water content properly and becomes smooth.
• Smooth and soft dough makes good stuffed parathas as it helps in spreading easily, preventing the filling to peek out from within.
• Cook on a high flame and lower the flame immediately after applying ghee and fry parathas pressing them gently to get crisp crust.


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