Palak Paneer Paratha Recipe

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 80 minutes
Servings: 4

Recipe Overview

Palak Paneer Paratha is a wholesome and nutritious Indian breakfast delight, made by stuffing a flavorful mixture of crumbled paneer and finely chopped spinach into whole wheat dough. The paratha is pan-fried to golden perfection and pairs wonderfully with tadka raita and coriander mint chutney.

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Ingredients

Category	Ingredients	Quantity
For the Dough	Whole wheat flour	2 cups
	Water (as needed)	As required
	Salt	A pinch
	Oil	1 teaspoon
For the Filling	Paneer (crumbled)	1 cup
	Spinach (finely chopped)	2 cups
	Kasuri methi (crushed)	2 tablespoons
	Red chili powder	2 teaspoons
	Turmeric powder	1/4 teaspoon
	Amchur (dry mango powder)	1 teaspoon
	Garam masala powder	1 teaspoon
	Nutmeg (grated)	1/2 teaspoon
	Salt	To taste
For Cooking	Butter (optional)	1 tablespoon
	Ghee or oil	As required

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Nutritional Information (Per Serving)

Nutrient	Approximate Amount
Calories	210 kcal
Carbohydrates	26 g
Protein	8 g
Fat	8 g
Fiber	4 g

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Instructions

1. Prepare the Dough:

1. In a large mixing bowl, combine the whole wheat flour and a pinch of salt.
2. Gradually add water and knead the mixture into a soft, smooth dough.
3. Drizzle 1 teaspoon of oil over the dough and knead again for a minute to make it pliable.
4. Cover the dough with a damp cloth and set it aside for 20 minutes.

2. Prepare the Filling:

1. In another bowl, mix crumbled paneer, finely chopped spinach, crushed kasuri methi, red chili powder, turmeric, amchur, garam masala, grated nutmeg, and salt.
2. Combine well until the filling is evenly seasoned and set it aside.

3. Assemble the Parathas:

1. Divide the dough into small, equal-sized portions and shape them into balls.
2. Roll each ball into a small disc (about 4 inches in diameter).
3. Place 1 tablespoon (or more, as per your preference) of the prepared filling in the center of the rolled dough.
4. Bring the edges of the dough together to seal the filling inside, ensuring no gaps remain.
5. Gently flatten the stuffed dough with your hands and dust it with dry flour.
6. Roll it out into a paratha (about 6-7 inches in diameter), ensuring the filling stays intact.

4. Cook the Parathas:

1. Heat a tawa or griddle over medium heat.
2. Place the rolled paratha on the hot griddle and cook for 30-40 seconds on one side until light brown spots appear.
3. Flip the paratha and drizzle ghee or oil around its edges. Press gently with a spatula for even cooking.
4. Flip again and cook the other side, adding more ghee if needed.
5. Repeat until the paratha is golden brown and fully cooked on both sides.

5. Serve:

• Transfer the cooked paratha to a plate and serve it hot.
• Pair it with tadka raita and coriander mint chutney for a flavorful breakfast.

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Serving Suggestions

• Tadka Raita: Whisk yogurt, temper with mustard seeds, curry leaves, and green chilies, and season with salt.
• Coriander Mint Chutney: Blend fresh coriander, mint leaves, green chilies, ginger, and lemon juice with salt for a tangy dip.

Chef’s Tips:

1. Ensure the spinach is finely chopped to avoid tearing the dough while rolling.
2. Adjust spices in the filling to suit your taste preferences.
3. Use butter while cooking for a richer flavor or ghee for a traditional touch.

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Palak Paneer Paratha is a perfect blend of wholesome ingredients and robust flavors. Whether you enjoy it with classic accompaniments or as is, it’s sure to bring a nutritious twist to your breakfast table.