Palak Paneer Paratha

Being born and raised in an Indian family, Parathas were one of the first things I learned to cook. My mom made sure I learned the techniques as she always said that if you learn this, you will be able to pair this with any vegetable or curry and make a wholesome meal. 
After mastering the parathas, I learned that there were variety of them and you can be so creative with what you want to stuff your parathas with. I love to explore different flavors and last week when Mom came over, she taught me Palak Paneer Paratha. I was in awe how delicious it tasted and who knew it contained everything you would want in a complete meal. I knew I had to share this recipe. This was so easy to make and I am definite I will be making this very often. It’s perfect for school lunches and weeknight dinners. Leaving you with this simple recipe.
Don’t forget to send me 📸 when you do make it 
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Prep Time 15 minutes
Cook Time 20 minutes
Course Brunch, Dinner, lunch
Cuisine Indian
Servings 8 Parathas

Ingredients
  

Paratha Dough

  • 2 cups of whole wheat flour
  • 1/3 to 1/2 cup warm water
  • Salt as needed
  • 1 tablespoon oil for dough
  • 8 teaspoons oil for cooking the paratha

Paratha Filling

  • 2 cups shredded paneer
  • 1/2 cup chopped cilantro
  • 2 cups chopped spinach
  • 1 and 1/2 tsp raw mango powder amchoor
  • Salt as needed
  • 1/2 tsp garam masala powder
  • 1 tsp cumin seeds
  • 1 tsp green chili paste optional

Instructions
 

  • Form a soft dough using 1/2 tablespoon oil, salt and warm water. Knead the dough using additional 1/2 tablespoon oil for few minutes and let it rest on side for 15-20 minutes
  • Wash the spinach, dry it with paper towel and chop the spinach
  • Shred paneer and add chopped spinach to it
  • Add raw mango powder, salt, cumin seeds, garam masala, green chili paste and mix everything well
  • Form 8 equal portions from the dough and roll the dough in 5 inch diameter round shape
  • Fill the dough with 2 tablespoonful of the filling, keeping 1 inch empty space on edges to seal
  • Seal the dough keeping the filing in the middle and bringing the edges together
  • Roll it again into a 7-8 inch diameter round paratha using soft pressure
  • Heat a flat pan and cook the parathas on both sides applying 1/2 tsp of oil on each side till they are brown and cooked
  • Serve the paratha with pickle or yogurt

Notes

Keyword desi food, indian flat bread, palak paneer patahra, palak paratha, paneer pararha, paratha, paratha wali gali, spinach paratha, stuffed paratha