Spinach and Paneer Stuffed Paratha: A Delicious Indian Flatbread
30 minutes
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About Spinach and Paneer Stuffed Paratha: A Delicious Indian Flatbread
Craving a vibrant, healthy, and utterly delicious Indian flatbread? These Spinach and Paneer Stuffed Parathas (Palak Paneer Paratha) burst with flavor and are perfect for breakfast, lunch, or dinner.Imagine soft, spinach-infused dough enveloping a savory spiced paneer and onion filling. The delightful mix of textures and tastes will tantalize your taste buds.This easy-to-follow recipe guides you through each step, ensuring you create fragrant, perfectly cooked parathas from scratch. Prepare for a truly satisfying culinary adventure!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Dough
- 1 cup Whole Wheat Flour whole
- 1/2 cup Spinach pureed
- 1/2 tsp Carom Seeds ajwain
- 1 tbsp Oil
- Salt to taste
- Water as needed for kneading
For the Paneer Filling
- 1/2 cup Cottage Cheese indian cottage cheese, grated or crumbled
- 1 small Onion finely chopped
- 2 clove Garlic finely chopped
- 1 medium Chili finely chopped, green
- 2 tbsp Coriander finely chopped, fresh
- 1/2 tsp Cumin Seeds
- 1/4 tsp Garam Masala
- Salt to taste
- 1 tbsp Oil plus more as needed for cooking parathas
Instructions
- Thoroughly wash the spinach and puree it with a small amount of water.
- In a large bowl, combine the whole wheat flour, carom seeds, oil, and salt. Mix well until it resembles breadcrumbs. This helps distribute the fat and creates flaky layers in the paratha.
- Add the spinach puree to the flour mixture and knead until a soft dough forms. Add water gradually, as needed, during the kneading process. Kneading develops gluten, which gives the paratha structure.
- Cover the dough and let it rest for 15 minutes. This allows the gluten to relax, making the dough easier to roll.
To prepare the filling
- Heat oil in a pan and sauté the finely chopped garlic and green chilies until fragrant. Add the chopped onion and salt, sautéing until the onion turns translucent and begins to brown.
- Add the cumin seeds, garam masala, and chopped coriander leaves to the pan. Mix well and remove from heat.
- Crumble or grate the paneer and add it to the spiced onion mixture. Mix thoroughly to combine.
- Take a lemon-sized portion of the dough and roll it into a small circle. Place a tablespoon of the paneer filling in the center of the circle.
- Bring the edges of the dough together to enclose the filling completely. Gently flatten the filled dough ball.
- Roll out the filled dough ball into a paratha, applying light pressure to ensure even thickness.
- Heat a flat griddle or tava over medium heat. Cook the paratha with a little oil, flipping it once golden brown spots appear. This ensures the paratha cooks evenly and becomes crispy.
- Serve the hot parathas with your favorite pickle and yogurt.
Recipe Notes
Expert Tips
- For a richer flavor, blanch the spinach before pureeing. This removes any bitterness and enhances the vibrant green color.
- Adjust the spice level by adding more or fewer green chilies. You can also use a milder chili variety for less heat.
- If you prefer a creamier palak paneer, add a splash of heavy cream or cashew cream towards the end of cooking.
Storage Instructions
- Store leftover palak paneer in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to prevent drying out.
Also See
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Recipe Nutrition
Calories: 281kcalCarbohydrates: 36gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 6mgSodium: 168mgPotassium: 278mgFiber: 6gSugar: 3gVitamin A: 545IUVitamin C: 7mgCalcium: 63mgIron: 2mg
Shyamala Kumar
Articles: 33
4 Comments
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This looks amazing! Thanks for sharing.
This looks so good! Appreciate the share.
This looks so good! Can’t wait to cook it.
What a delightful recipe! Thanks for sharing.