Palak paneer paratha (Spinach Cottage Cheese Paratha)

This Palak paneer paratha (Spinach Cottage Cheese Paratha) recipe for Palak Paneer Paratha is an Indian wholemeal flatbread kneaded with wholemeal flour and spinach puree and filled with paneer, seasoned with Indian spices. It is very soft, healthy and is perfect for breakfast or baked in a child’s lunch box.

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A healthy breakfast recipe, it’s loaded with fiber, protein and vitamins. It has a mildly spicy taste and kids will love the color of the paratha. 

Indian stuffed flatbread is prepared and baked with whole wheat flour, spinach puree, curd cheese, paneer and spices. Here is a step-by-step recipe for how to prepare Palak Paneer Paratha, It is delicious and easy to prepare. 

I long for a breakfast that provides instant satiation, and then, without wasting a thought, I call this delicious desi flatbread paratha.

You may also like some paratha recipes – Gobi paratha, Masala Paratha, and Aloo Cheese Paratha Recipe.

Imagine a heavenly green flatbread drizzled with beautifully melted butter and once you’ve eaten a generous dollop of butter, you won’t be hungry for long. This Palak Paneer Paratha is prepared by simply rolling and stuffing a spice mixture and paneer into a paratha.

So, this is an instant hit for my family and is filled with paneer and spices, so it is perfect for a quick and simple breakfast.

I have served this dish in recent years as a side dish at many meals and it has become one of my favorites. This is an improvised version of paneer paratha though it tastes much better and is healthier.

Check out the Palak paneer paratha Recipe Video :

About Palak paneer paratha Recipe

This stuffed palak paneer paratha recipe is super easy and healthy to make and is flavored with subtle spices and herbs that make it tasty. It’s packed with protein and palace panels, and kids will love it when it’s served with cheesy garlic mayo. Cut into triangles and place in the oven for 30-40 minutes, or until ready to serve.

Stuffed Palak Paneer Paratha is a protein dish made with spinach, Palak Paneer as the main ingredient. For the filling and for the extra flavor you can also add a few finely chopped onions, mint leaves. If you have left over paneer or Bhurji, you can use them as stuffing for this paratha.

Spinach helps your bones grow faster and stronger and also covers your daily calcium needs, so it is a great source of vitamins and minerals for your body.

Palak paneer is the favorite curry of many, so try this paratha in the same combination, it is healthy and fairly easy to prepare, try it!!!
Palak paratha is made from dough infused with spinach puree and then stuffed with crumbled paneer.

Spinach has high insoluble fiber, which aids digestion, along with supplying essential vitamins (iron, calcium, folic acid).

Spinach is a superfood that is packed with tons of nutrients, vitamins K and A, protein, iron, and minerals. Paneer is a great source of protein and serves as an ideal meal for vegetarians.

You can also add finely chopped spinach and add it to the flour instead of making a puree to add to the flour. Once it’s all combined, the dough will come together easily when you knead it.

This palak paneer paratha is

• Very quick and easy
• Healthy and nutritious
• kid-friendly
• Tastes very delicious at hot or at room temperature.
• Absolutely delectable for breakfast, lunchbox, and even dinner

Ingredients

This delicious paratha is made from ingredients that are readily available in your kitchen. No special ingredients are needed.

For the dough – To make the Parathas, we will combine whole wheat flour, salt, and oil.

For the Filling :

Spinach leaves – You can also add raw chopped baby spinach or spinach puree to this recipe.

Paneer/Tofu – Indian cottage cheese. Could be homemade or bought Or you can use tofu crumbled if making it vegan.

Shredded cheese – Optional, I’ve never tried it but if you like it then add it. You can use mozzarella or a Mexican cheese blend.

Spices – Dried mango powder ( Amchur ), cumin seeds, red chili powder, garam masala, chaat masala, black pepper, and salt.

Other – ingredients include red onion, ginger, cilantro, and green chilies.

How to make Palak paneer paratha step by step with photo:

1. Add spinach and green chili in a blender and blend to make a smooth paste. Add spinach in batches. Use little water if required.
2. Mix this paste with whole wheat flour little by little. As spinach contains salt I am avoiding salt here. As spinach already contains water so if required then only add water to knead the dough.
3. Knead a soft dough and cover the dough and keep aside.
4. Mix all the filling ingredients paneer or tofu crumbled, onion (finely chopped), ginger chopped, green chili (chopped), fresh coriander (chopped), dry mango powder/amchur powder, roasted cumin powder for making the filling in a bowl. Add salt to the filling when you are ready to make the parathas.
5. Divide the dough into large lemon sized balls. Dip the paratha into dry flour and roll it into a circle 6 inches in diameter.
6. Keep 2-3 tbsp of filling in the center of the circle and then bring the ends together, pinch to seal slightly.
7. This is dusted with flour and rolled into a large circle gently making sure the filling doesn’t come out. Do not worry if it breaks. It is perfectly fine.
8. Heat a griddle. Transfer the paratha to the hot griddle. Roast both sides till you see brown spots.
9. Cook until brown spots appear on both sides. Apply any vegetable oil or ghee and cook until nicely browned. Press with a ladle to get extra crispiness.
10. Finish cooking both sides until they are well cooked. Remove from griddle. Apply generous amounts of ghee. Repeat the entire process to cook the remaining parathas. Serve hot with raita and pickle.

Important Suggestion To Keep In Mind

• You can skip the butter and ghee and use any cooking oil if you are a vegan.
• You can use gluten-free flour like cassava flour, sorghum flour, tapioca flour, ragi, soya, or buckwheat flour if you want gluten-free paratha.
• Add salt to the filling only when you are about to assemble the parathas, otherwise, it will release water and make the stuffing soggy.
• Dust and roll gently to form a six-inch paratha.
• For extra flavor, you can also add some chopped mint.
• Cheese can also be added to the paneer filling according to your choice.
• Homemade paneer tastes better as it is softer than store-bought.
• Ghee is often fried with paratha, but I prefer oil. Ghee is another option, but it’s not vegan.
• Low heat produces a dense paratha, whereas high heat will burn it, so cook on medium heat.
• Finely chopped onions can also be added to the paneer filling.
• Paneer bhurji leftovers can be used as a filling for this paratha.

Health Benefits Of Spinach

• Spinach lowers cholesterol as many of us are aware, and it even contains zinc, protein, the vitamins A, C, E, K.
• Spinach is also full of magnesium, calcium, iron, etc. It doesn’t make you bulky because it has very little fat.
• Diabetic patients are able to manage their diabetes better with this superfood as it lowers blood sugar level.
• Spinach has also been shown to prevent cancer and asthma.
• Therefore, you all should include more spinach in your diet either in the form of soups, salads, or with a nice twist of cuisine like me.

Variation

• Stuffed Palak paratha – Make the stuffing with spinach tossed with spices. It’s a great vegan option.
• Aloo Palak Paratha – Make Aloo Palak Paratha by filling it with spinach, boiled potatoes, and spices.

Storage Suggestion 

Cool each paratha completely with parchment paper and cover it with a ziplock bag or container and place it in the refrigerator. 

It is also possible to freeze them that way. To assemble, microwave the paratha for 10-15 seconds or until heated through. For crispier paratha, roast them on the griddle until heated through.

Allow the parathas to cool before insuring you pack them for the lunchbox. Packing them while they are still hot will cause condensation, making them soggy.

Serving Suggestion

For breakfast or for dinner, serve Palak Paneer Paratha along with Boondi Raita and Aam Ka Achaar for kids. And if they want an extra special treat, serve it with Cheesy Garlic Mayo.

It can also be accompanied by Pickle, Chutney, Curd, or any Raita of your choice.

Palak paneer paratha (Spinach Cottage Cheese Paratha)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 16 reviews

• Author: Sanchita Dey
• Total Time: 45 minutes

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Description

Palak paneer paratha includes spinach and cottage cheese-filled, whole-wheat flatbread, palak paneer paratha is a protein-packed recipe perfect for breakfast, dinner, or even lunchbox.

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Ingredients

Units USM Scale 1x2x3x

For the dough :

• 2 cups – Whole Wheat Flour
• 1 and 1/2 cup – Spinach
• 1to2 – Green Chilli
• 1 tsp – Salt (Optional)
• Water as required

For the filling :

• 200 gms – Paneer crumbled/ Tofu crumbled if vegan
• Salt to taste
• 1/2 cup – Onion (Finely Chopped)
• 1 tbsp – Ginger (Grated)
• 1 tsp – Green Chilli (Chopped)
• 2 tbsp – Fresh Coriander (Chopped)
• 1 tsp – Dry Mango Powder/Amchur powder
• 1/2 tsp – Roasted Cumin Powder
• Oil for frying

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Instructions

Add spinach and green chili in a blender and blend to make a smooth paste. Add spinach in batches. Use little water if required.

1. Mix this paste with whole wheat flour little by little. As spinach contains salt I m avoiding salt here. As spinach already contains water so if required then only add water to knead the dough.
2. Knead a soft dough and cover the dough and keep it aside.
3. Mix all the filling ingredients paneer or tofu crumbled, onion (finely chopped), ginger chopped, green chili (chopped), fresh coriander (chopped), dry mango powder/amchur powder, roasted cumin powder for making the filling in a bowl. Add salt to the filling when you are ready to make the parathas.
4. Divide the dough into large lemon-sized balls. Dip the paratha into dry flour and roll it into a circle 6 inches in diameter.
5. Keep 2-3 tbsp of filling in the center of the circle and then bring the ends together, pinch to seal slightly.
6. This is dusted with flour and rolled into a large circle gently making sure the filling doesn’t come out. Do not worry if it breaks. It is perfectly fine.
7. Heat a griddle. Transfer the paratha to the hot griddle. Roast both sides till you see brown spots.
8. Cook until brown spots appear on both sides. Apply any vegetable oil or ghee and cook until nicely browned. Press with laddle to get extra crispiness.
9. Finish cooking both sides until they are well cooked. Remove from griddle. Apply generous amounts of ghee. Repeat the entire process to cook the remaining parathas. Serve hot with raita and pickle.

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Notes

• You can skip the butter and ghee and use any cooking oil if you are a vegan.
• You can use gluten-free flours like cassava flour, sorghum flour, tapioca flour, ragi, soya, or buckwheat flour if you want gluten-free paratha.
• Add salt to the filling only when you are about to assemble the parathas otherwise, it will release water and make the stuffing soggy.
• Dust and roll gently to form a six-inch paratha.
• For extra flavor, you can also add some chopped mint.
• Cheese can also be added to the paneer filling according to your choice.
• Homemade paneer tastes better as it is softer than store-bought.
• Ghee is often fried with paratha, but I prefer oil. Ghee is another option, but it’s not vegan.
• Low heat produces a dense paratha, whereas high heat will burn it, so cook on medium heat.
• Finely chopped onions can also be added to the paneer filling.
• Paneer bhurji leftovers can be used as a filling for this paratha.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Indian

Nutrition

• Serving Size: 4 People
• Calories: 226 Kcal

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