Stuffed Palak/spinach Paneer Paratha – A healthy Indian breakfast recipe as it is loaded with fiber, proteins and vitamins. Spinach and paneer mixed together to stuff these delicious parathas, combination of palak with paneer and spices and herbs makes a good and tasty filling for the parathas. This makes a nice lunch box option too. Just cut in triangles and pack with their favorite dip for the kids. These stuffed parathas work without any side dish too.

Spinach is a superfood. It is loaded with tons of nutrients, high levels of vitamins A and K, protein, iron, folate and minerals. Paneer is a rich source of protein.

Step by step photo instructions

Blanching Spinach: First place 1 bunch spinach in a little boiling water, blanch (Boil) until the leaves wilted completely(about 40 seconds). Then drain the water. Chop the spinach finely to use in stuffing.

2. Dough: Take 1 cup wheat flour, pinch of salt and 1 tsp of oil in a mixing bowl. Add 1/2 cup water and mix well. Knead the dough well, close and keep it aside.

3. Stuffing: Place 1 tsp red chilly powder, salt, 2 tbsp butter, 1 tsp amchur/dry mango powder, 1/2 tsp kasuri methi/dried fenugreek, minced or 1 tsp grated garlic and 1 pinch nutmeg/jajikaya powder in a bowl. Mix everything well to form a paste. Note: 1. Adjust the spices as per your taste. 2. You may skip adding butter.

Now add chopped spinach and 1 cup grated paneer to the same bowl.

Again give a good mix and divide it into 4 equal portions.

4. Paratha: Knead the dough one more time and divide it into little balls, smaller than the stuffing.

5. Roll the paratha dough into a 3 inch diameter disc, thick in the middle and thin on the edges, place the palak paneer stuffing mixture in the center and bring the edges of the paratha together and twist to seal it. Remove the extra dough. (pleat and twist like momos).

6. Dust the palak paneer paratha with dry flour and roll it gently to make a larger circle, ensure that the filling does not come out.

7. Stuff and roll the remaining portions of the paratha dough and palak paneer stuffing mixture the similar way.

8. Once done, Preheat a tawa on medium heat, apply butter and cook these palak paneer parathas on both sides until browned and crisp.

9. Serve Palak/spinach paneer paratha hot.

How to make Palak/Spinach Paneer Paratha

PREP TIME: 10 MINS COOK TIME: 10 MINS TOTAL TIME: 20 MINS COURSE:MAIN COURSE CUISINE: INDIAN SERVINGS : 1-2 MAKES: 4

Ingredients

spinach/palak – 1 bunch
wheat flour – 1 cup
salt
butter – 2 tbsp (optional)
paneer – 1 cup
red chilly powder – 1 tsp
kasoori methi / dried fenugreek leaves – 1/2 tsp
garlic(minced/grated) – 1 tsp
amchur / dried mango powder – 1 tsp
nutmeg / jajikaya powder – 1 pinch

Instructions

Blanching Spinach: First place spinach in a little boiling water, blanch (Boil) until the leaves wilted completely(about 40 seconds). Then drain the water. Chop the spinach finely to use in stuffing.
Dough: Take wheat flour, pinch of salt and 1 tsp of oil in a mixing bowl. Add 1/2 cup water and mix well. Knead the dough well, close and keep it aside.
Stuffing: Place red chilly powder, salt, butter, amchur powder, kasuri methi, garlic and nutmeg powder in a bowl. Mix everything well to form a paste. (adjust spices as per your taste).
- Now add chopped spinach and grated paneer to the same bowl.
- Again give a good mix and divide it into 4 equal portions.
Paratha: Knead the dough one more time and divide it into little balls, smaller than the stuffing.
- Roll the paratha dough into a 3 inch diameter disc, thick in the middle and thin on the edges, place the palak paneer stuffing mixture in the center and bring the edges of the paratha together and twist to seal it. Remove the extra dough. (pleat and twist like momos).
- Dust the palak paneer paratha with dry flour and roll it gently to make a larger circle, ensure that the filling does not come out.
- Stuff and roll the remaining portions of the paratha dough and palak paneer stuffing mixture the similar way.
- Once done, Preheat a tawa on medium heat, apply butter and cook these palak paneer parathas on both sides until browned and crisp.
Serve Palak/spinach paneer paratha hot.