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5 from 13 votes

Stuffed Palak Paneer Paratha Recipe

Stuffed Palak Paneer Paratha. Whole wheat spinach flatbread stuffed with spiced paneer. Soft & Tasty paratha Recipe. Great for traveling, lunchboxes or quick dinners.
Prep Time20 mins
Cook Time15 mins
Course: Breakfast, Side Dish
Cuisine: Indian
Servings: 6

Equipment

  • Tawa Or Griddle
  • Rolling board & oil
  • Bowls & Measuring Spoons

Ingredients

Make Spinach Puree

  • 6 oz spinach leaves
  • 1 teaspoon cumin seeds
  • ½ teaspoon salt
  • 3-4 tablespoon water or as needed to blend

For The Spinach Dough

  • 1.5 cup atta (whole wheat flour)
  • ¼ teaspoon hing powder
  • 2 teaspoon oil
  • spinach Puree
  • Extra flour as needed for dusting while rolling the parathas
  • Cooking oil as needed while roasting the parathas

For The Paneer Filling

  • 1 cup grated or crumbled paneer
  • cup finely chopped onion
  • 2-3 tablespoon cilantro
  • 2-3 green chilies, finely chopped
  • ¾ teaspoon garam masala
  • ¼ teaspoon amchoor

Instructions

Make The Spinach Dough

  • If you are using spinach bunch, I recommend blanching spinach leaves and the using the. Blanching spinach is optional. When I use baby spinach, I dont blanch the leaves. Spinach will cook when the paratha cooks. 
  • Add washed & blanched spinach leaves to a blender jar. Add water, hing cumin and salt. Blend to a smooth spinach puree. The puree should be thick.
  • Place whole wheat flour in a bowl. Add oil and start adding the spinach puree a little at a time and kneading. I didnt use any extra water to knead the dough. Add the spinach puree, incorporate it in the dough and knead. You might have some leftover puree.
  • Using the heel of your palm and knuckles knead the dough very well until smooth and pliable. Use knuckles to spread the dough, bring it all together and knead again. The dough should be soft and pliable but not sticky. Cover and rest the dough for 15 minutes. 
    You can knead the dough in food processor as well. Just be careful about adding spinach slowly and not all at once. 

Make The Paneer Filling

  • While the spinach dough is resting, make the paneer filling. Add crumbled or grated paneer to a bowl and add the chopped onions, cilantro and green chillies along with salt & spices. 
    Tip:- Add salt only when you are about to begin rolling the parathas else the filling may turn watery. You can make the filling a night before without salt as part of meal prep. 

Make the Parathas

  • Set a tawa or griddle on the stove to heat up. Divide the rested dough into equal portions. Pinch equal portions and make them into smooth balls by rolling them between your palms. 
  • Dust the dough portions in dry flour and roll into a 4 inch circle using a rolling pin. Place about 2 tablespoon of filling in the center of the rolled dough and bring around the sides of the dough to make a small round parcel. Refer ti images in the post to get an idea.
  • Dust the rolling surface liberally and roll the stuffed dough parcel into a 7 inch circle. Dont press too much while rolling, ideally place yur rolling pin half on the surface and half on the dough for even rolling thickness. Avoid making the parathas too thin.
  • Place the rolled paratha on hot tawa. After 15 seconds or so, or when you see bubbles on top, flip the paratha, brush oil (about 1 tbsp), flip and let cook on oil side, brush oil on the second side, flip and cook till both the sides are golden. Dont press too much when cooking the paratha.
  • Repeat the above steps for the rest of the dough.Serve warm parathas with yogurt, butter, pickles or chutney.

Notes

  1. Please refer to the post for variations and tips.