This vibrant and wholesome Palak Paneer Paratha is not just a treat for the taste buds but also a visual delight. What sets it apart is the no-cook stuffing—a delicious mixture of crumbled fresh paneer blended with aromatic spices and herbs, which keeps the filling light, flavorful, and nutritious. The outer dough, tinted a gorgeous green, is made using pureed blanched spinach, adding both color and a subtle earthy flavor, along with a healthy dose of iron and vitamins.
Each paratha is rolled out carefully to encase the soft paneer mixture, then gently cooked on a tawa until golden brown spots appear and the layers become crisp outside while remaining soft inside. The mild spice of the filling combined with the mellow spinach dough creates a delightful contrast that even picky eaters will enjoy.
This paratha is especially popular among children—not just for its playful color and cheesy center—but also for its mild yet rich taste that pairs wonderfully with yogurt, pickle, or a pat of butter. Whether served for breakfast, lunchbox, or a light dinner, this nutritious stuffed flatbread is sure to be a hit with the whole family.
❤️ About This Palak Paneer Paratha Recipe
- Kid- Friendly Delight These palak paneer parathas are perfect for tiffin boxes, especially for children. Not only are they visually vibrant and inviting, but they also offer a nutritional boost with the virtuousness of spinach and the protein-rich benefits of paneer. You can pair them with a small vessel of plain yogurt, cucumber raita, or indeed a touch of ketchup if your little one prefers a milder flavor. Not just for kiddies — these parathas are inversely great for adult lunchboxes, offering a wholesome and amping noon mess.
- Satisfying regale Option This vibrant green palak paneer paratha can also be served as a hearty regale. When accompanied by a coliseum of delicate curd, a gusto of pungent fix, or indeed a simple salad, it becomes a comforting, well- balanced mess. It’s a great way to add flora to your regale table without compromising on taste or appeal.
- Delicious Flavor Profile The combination of finely atrophied paneer and fresh spinach( palak) is a dateless classic in North Indian cookery — palak paneer being the most iconic illustration. That same flavor magic is captured in every bite of this paratha. The spices can be acclimated to suit your taste preference — mild for kiddies or slightly seasoned up for grown-ups, making it a protean form for the whole family.
- Lovely Texture The paratha turns out incredibly soft and layered, thanks to the humidity from the spinach puree and the uproariousness of the paneer filling. The stuffing is delicate yet crumbly, making every nibble satisfying. It’s light on the stomach yet keeps you full for hours, with a comforting, melt- in- the- mouth sense.
🧾 Ingredient Notes
For The Dough:
- Just like any other paratha mixture, you’ll require entirety wheat flour (chapati atta), salt, oil and water. But here to make it green and flavorful other fixings are moreover included.
- Spinach (palak): They are whitened and ground into puree.
- Ginger, Garlic, Green chili: These three are included into the processor whereas making spinach puree. They include a decent flavor to the dough.
- Sesame seeds: It includes a pleasant surface and crunch in between the bite. • Chaat masala: It is discretionary, but suggested for a few flavors.
For The Stuffing:
- Paneer: Here I have utilized store-bought paneer and disintegrated the paneer by hand. On the other hand, you can grind the paneer utilizing a box grater.
- Green chili: Alter the sum as per your enjoying flavor level. If making for kids who don’t eat fiery nourishment at that point alter accordingly.
- Amchur powder: It includes a pleasant tang to the stuffing.
- Also, ginger paste, cilantro and coriander powder were included for more flavor.
👩🍳 How To Make Palak Paneer Paratha? (Pics)
Making The Dough:
1) To whiten the spinach, take sufficient water in a skillet or patila and bring it to a bubble. Once the water comes to a bubble, include spinach takes off in it and let it cook for 2-3 minutes. At that point turn off the stove.
2) Instantly deplete the water utilizing a strainer or colander. Run the cold water over it and halt the advance cooking handle. Then again include depleted spinach in ice-cold water.
3) Crush the whitened spinach with ginger, garlic and green chili.
4) Make a smooth paste without including any water.
5) Take wheat flour, salt, chaat masala and sesame seeds in a bowl and mix.
6) Include oil and arranged spinach puree.
7) Blend truly well utilizing your fingertips.
8) Presently include a small water at a time and work into a smooth and delicate dough.
9) Cover the batter and let it rest for 15 minutes. Whereas it is resting make the stuffing.
10) After the resting time, manipulate the dough once once more to smooth it out and separate it into 6 break even with parcels.
Making The Stuffing:
1) Take disintegrate or ground paneer in a bowl. Include salt, coriander powder, amchur powder, ginger paste, green chili and cilantro.
2) Blend everything well. Partition the stuffing into 6 rise to portions.
Rolling Paratha:
1) Take one mixture ball and smooth it between your plam. Clean both sides of the smoothed circle into the dry flour.
2) Presently put it on a rolling board and roll it into a 4-inch breadth circle utilizing a rolling pin.
3) Put 1 parcel of stuffing in the center.
4) Assemble the edges.
5) Squeeze it into the center to seal it. Smooth it out utilizing your fingers by squeezing lightly.
6) Tidy both sides utilizing dry flour and roll into around a 6-7 inch breadth circle.
Cooking Paratha:
1) Some time recently you begin rolling, put the tawa (skillet) on medium warm to preheat. Once hot put rolled paratha on it and cook for 30-40 seconds or until you see a few bubbles on the beat surface and the foot surface has a few brown spots.
2) Flip it utilizing a spatula and whereas another side is cooking apply oil on the best surface.
3) Flip it and cook by squeezing gently with a spatula.
4) Once more apply oil on the surface.
5) Flip and cook another side essentially by squeezing with a spatula.
6) Once you see golden brown spots and no more doughy parts at that point evacuate the paratha from the tawa and keep it on a plate.
💭 Expert Tips For Palak Paneer Paratha
- Stacking Parathas: If you’re preparing a batch and planning to stack the parathas on top of one another, place a clean paper towel at the bottom of the stack beneath the first paratha. This helps in absorbing any moisture that might collect due to steam, preventing the bottom paratha from becoming soggy. For even better results, you can also place parchment paper or butter paper between each paratha to keep them from sticking together.
- Cooking for Kids: When making these parathas for children, consider cooking them using ghee instead of oil. Ghee not only enhances the flavor but also adds healthy fats that are beneficial for growing kids. If you prefer, you can simply cook them with minimal oil and spread a thin layer of ghee over the warm parathas after they’re cooked—just like we traditionally do with rotis. This gives a lovely aroma and makes them more appealing for little ones.
- Variations:
- Herb Boost: Add finely chopped mint leaves along with fresh cilantro (coriander) to the paneer stuffing. This gives the paratha a burst of freshness and a pleasant, slightly tangy undertone that pairs beautifully with the spinach in the dough.
- Paneer-Potato Fusion: To experiment with flavor and texture, substitute half the paneer in the stuffing with boiled and grated potatoes. This mix not only makes the stuffing creamier but also helps bind it better—making it easier to roll without tearing. It’s a great way to stretch your paneer quantity and introduce variety.
- Cheesy Delight: For a kid-friendly, indulgent twist, mix in some shredded cheese (like mozzarella or processed cheese) with the paneer stuffing. As the paratha cooks, the cheese melts and gives a gooey, delightful center—perfect for cheese lovers! This version works well for school tiffins or as a special treat on weekends.
🍽 Serving Ideas
- As a regale Option, Palak paneer paratha makes for a wholesome and satisfying regale when served with a side of plain yogurt seasoned with a pinch of swab and roasted cumin greasepaint. Add a spoonful of pungent fix on the side — like mango, bomb, or chili — to enhance the flavors and give it a racy-sour discrepancy. This combination not only brings comfort to the regale table but also ensures a balanced mess rich in protein, fiber, and essential nutrients.
- As a Breakfast Delight: This nutritional paratha can be a hearty launch to your day. Enjoy it warm during breakfast with a storming mug of masala chai or gusto tea. The slight heat from the tea balances well with the uproariousness of the paneer stuffing. For an redundant burst of flavor, brace it with sweet and racy mango fix or fresh manual curd. It’s a perfect breakfast for busy mornings as it keeps you full and reenergized for hours.