Palak and Paneer Paratha

This is a serendipity recipe. When I started preparation, it was Spinach paratha with spinach stuffing on my mind. But because I chopped spinach using a chopper, it became very watery and stuffing seemed to be impossible. So I used that spinach for making dough and paneer(cottage cheese) for stuffing which resulted in more nutritional paratha.

Prep time: 20 min

Cook time: 5min

Serves: 3



1 bunch spinach

2 &1/2 cup flour

250 gms grated Cottage cheese(Paneer)

1 big chopped onion

2 crushed green chilis(can add more if you like spicy)

1/2 piece grated ginger

1/3 teaspoon of cumin powder

1/3 teaspoon of red chili powder

1/3 teaspoon of garam masala

1/2 teaspoon of carom seeds

Clarified butter


Salt to taste

Preparation method:

For dough

Take chopped spinach in a bowl, add flour, salt to taste, carom seeds, 3 teaspoons of oil and knead a soft dough using water. (Use water very carefully as spinach can lose water)

Make equal balls of dough and put it aside.

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For stuffing:

Grate cottage cheese(Paneer) in a bowl, add onion, ginger, green chili, cumin powder, red chili powder, garam masala, salt to taste and mix it well.

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Make equal balls of the mixture to stuff it into the dough.

Now take one ball of dough, dust it with flour and roll it to make flat chapati. Put one ball of mixture in the middle of it and seal the mixture ball with the rest of the chapati.

Flour it and roll it again to make flat round paratha. (If you are not able to roll out parathas due to dough softness or if stuff is breaking out while rolling, put Dough and stuffing both in the refrigerator for 1 hr and then roll it.


Transfer it to the pan and let it cook on low flame. Once it is done, flip it, let it cook, apply clarified butter and press it slightly with a spatula to make it crispy.

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