Palak Paneer Paratha

Picture this: garlicky spiced paneer and fresh herbs wrapped in vibrant spinach-infused dough, then slathered with melted butter. These palak paneer paratha are basically a complete meal disguised as bread — perfect for lunch boxes, traditional Punjabi breakfasts, or whenever you’re craving something utterly satisfying.

Have you ever wandered through the paratha shops of Old Delhi (or just watched one too many Indian street food videos, because … relatable!)? If so, you’ll know they serve the most incredible stuffed parathas. A glance at the menus and you’ll find everything from the classic aloo paratha to combinations that would make your head spin.

But, for a paneer lover like me, nothing beats paneer paratha. Except, maybe, one thing — Because for a palak paneer fiend, nothing beats a palak paneer paratha.

Palak (spinach) is what lends the robust flavour, delicate sweetness, and lush green colour to our dough.

However, the recipe really comes to life with the filling, which draws inspiration from my dhaba-style palak paneer recipe. It’s packed with aromatics, warm spices, and flecks of creamy, grated paneer that all but melt in your mouth.

Add a healthy helping of salted butter on top, and homemade palak paneer paratha can compete toe-to-toe with even the most crowd-drawing stalls in Paranthe Wali Gali!

🍃 What Ingredients You’ll Need For Palak Paneer Parathas

While this list may seem like a lot of ingredients, please don’t get overwhelmed. The vast majority of these are essential spices that you likely already have in your collection.

I’ve separated the lists for the dough and the filling to make things really simple.

For the palak dough, you’ll need:

• Fresh spinach: The star ingredient that gives our parathas their gorgeous green colour and robust, healthy flavour. I always go for baby spinach — the young, tender leaves have the best flavour.
• Chakki atta: Traditional stone-ground wholemeal flour gives the parathas their characteristic texture. You can find this at all Indian grocers. It’s a must for soft paratha.
• Ajwain (carom seeds): These tiny seeds pack a punch with their thyme-like flavour and slight bitterness. I add them to most paratha and pakora.

For the paneer filling, you’ll need:

• Paneer: Fresh, soft Indian cottage cheese is mild and creamy, making it fantastic for soaking up the flavour of spices.
• Onion: Finely chopped for sweetness. White, yellow, or red onion will do!
• Garlic and ginger: The aromatic foundation of our filling — punchy raw, but once heated, they bring a buttery warmth and great depth of flavour.
• Green chillies: Use Indian jwala chillies for a sharp, fruity heat.
• Cumin powder: Earthy and warm, it’s essential for that authentic dhaba flavour.
• Coriander powder: Gives a fresh, almost lemony edge to our paratha.
• Nutmeg powder: The warmth and spiciness of nutmeg elevate the entire filling. It’s my secret ingredient!
• Garam masala: The spice blend that ties everything together with its aromatic warmth. Garam masala blends vary considerably depending on region and brand, so use your fave.
• Fresh coriander (cilantro): Fresh, peppery, and full of citrus, fresh herbs instantly lift the filling.
• Sugar: Just a pinch to balance the spices and enhance all the other flavours.

You’ll also need butter or oil to cook the palak paneer paratha.

What Flour Should I Use For Paratha

I advise always using chakki atta for Indian paratha, chapati/roti, and puri.

Nothing compares to the texture of stone-ground chakki atta. I’ve been making Indian flatbreads for years — I only found success making authentic, home-style, in-law-approved bread when I started using chakki atta. Coincidence? I think not!

Where can you buy chakki atta? Head to any Indian grocery shop and you’ll find it in large 2kg, 5kg, and 10kg sacks. Alternatively, most U.K. supermarkets stock chakki atta, or you can purchase it from online retailers like Amazon. My favourite brands are Pasand and Aashirvaad!

What if I can’t get chakki atta? Great question! For the best results, I suggest using standard chapati flour (often called “medium” chapati flour).

Plain flour (all-purpose/maida) is typically reserved for naan, bhatura, and parotta. It will work for this recipe, but you may need to adjust the water added to your dough. Plain flour is significantly more elastic and far more challenging to roll out. Allocate more time to this stage, as it will take longer.

I don’t recommend using wholewheat flour. It’s not a good substitute, as the texture of the palak paneer paratha changes too much.

Adapting This Recipe For Allergies and Dietary Requirements

These palak paneer parathas are 100% vegetarian, nut free, and soy free, but making them suitable for other dietary needs is simple.

For a vegan version, substitute the paneer with crumbled or grated extra-firm tofu. Tofu has an incredibly similar texture and neutral flavour to paneer, making it an ideal swap. You’ll also want to use vegan butter (I like Miyoko’s cultured vegan butter [U.S.] or Flora plant butter [U.K.]) to top the palak paneer paratha.

If you need a gluten free option, replace chakki atta with a gluten free flour blend. You’ll need to adjust the flour-to-water ratios of the recipe, and it’s likely the texture won’t be quite as soft. However, adding a small amount of xanthan gum can help improve the dough’s elasticity.

Alternatively, if you’re looking for a naturally gluten free traditional Indian flatbread, I recommend jwarichi bhakri (jowar roti).

Substitutions and Fun Adaptations

• Frozen spinach works brilliantly in this recipe. Just thaw the leafy green completely before blending. It’s a marvellous, affordable option that doesn’t sacrifice any nutritional benefits.
• Double up on the cheese! For all you readers who can’t live without cheese, just paneer is unlikely to do the trick. Why not mix in grated mozzarella (hard blocks of pizza mozzarella are easiest) or mild cheddar (for more oomph!)? The oozing, gooey meltability of your palak paneer paratha will be off the charts!
• Feel the buuuurn by adding red chilli powder to the paneer stuffing along with the green chillies. Red chilli powder has a completely different flavour profile; more rounded, warmer, and fierier. Hellooooo baby!
• Tone it down a notch … by using black pepper instead of green chillies. I don’t shame anyone with a low spice tolerance — this recipe will be scrumptious even without the heat. Black pepper adds a pleasant kick without being too much.
• Give the parathas a street food touch by sprinkling a pinch of chaat masala on top once cooked.

🧑‍🍳 How to Make Palak Paneer Paratha (Step-by-Step Photos)

Once these beauties hit the hot tawa with a knob of butter, the aroma is absolutely divine.

I wish I could send smells through the screen to you! It would get your mouth watering in seconds, guaranteed.

The next best thing, of course, is making them yourselves. Believe it or not, whipping up a batch of stuffed parathas is achievable even for beginner cooks who haven’t quite mastered Indian cooking.

If you’re an expert, you can skip down to the written recipe — but for everyone else, these step-by-step photos will pilot you to perfect parathas.

First, make the spinach dough:

Next, make the paneer stuffing:

Then, roll out the paratha:

And finally, cook the palak paneer paratha:

⭐ Top Tips for Perfect Paneer Palak Parathas

I’ve been making parathas for over a decade now (how time flies!). I’ve transitioned from a complete beginner to “I could do this in my sleep” level. Here’s what I’ve learnt along the way:

• Different chakki atta brands = different water ratios. While my recipe provides measurements for the amount of water to use, you may find your brand of flour absorbs water differently. That’s fine! If your dough is too sticky, add a little more flour. If it’s too dry, add a little more water. Only add small amounts, so you don’t massively change the recipe.
• Rest your dough. Resting the paratha dough, even for just five or ten minutes, helps to keep it deliciously soft.
• Keep the filling raw. There’s no need to pre-cook the paneer mixture. The filling cooks perfectly inside the paratha as it’s being prepared on the griddle. This is a great time-saver!
• Keep the dough covered. Spinach dough can dry out quickly, so keep portions covered with a damp tea towel while you work.
• Don’t overstuff. It’s tempting to pack loads of filling in, but too much will make the parathas difficult to roll and likely to burst during cooking. My best tip? Portion the filling into 8 sections, too. That way, you can see exactly how much goes in each paratha.
• Perfect circles take practice. It took me months to learn how to roll round chapatis and parathas properly — but I’m now officially approved by the Indian Mothers Round Roti Society (the most discerning critics!). Don’t worry if your first few look a bit abstract. You’ll get the hang of it. Slow and steady is key.
• Cook on medium heat and don’t keep flipping. Too high and the outside will burn before the inside is cooked through. Medium heat ensures even cooking and those lovely golden spots. You should only need to flip your paratha once (or twice, max!).

🥡 Storing Palak Paneer Parathas

Palak paneer paratha might be one of those meals that tastes better the next day. Like most Indian curry recipes, I think it’s because the flavours have had time to mature and settle.

The parathas keep beautifully in the fridge for up to four days. Just wrap them in tinfoil, reusable sandwich bags, or bung them in an airtight container. Eat them cold, or, if you prefer them warm, reheat in a dry pan for a minute or two on each side.

For longer storage, freeze the cooked parathas with parchment paper between each one. They’ll keep for up to three months and can be reheated directly from frozen in a pan. This is one of my favourite Indian party hacks for easy, impressive entertaining!

🧈Serving Suggestions For Palak Paneer Parathas

These parathas are so packed with flavour that I often find myself enjoying them with just a simple spread of butter. Honestly, there’s nothing better than creamy, salty butter melting into all those golden crevices.

Another great low-effort way to serve palak paneer parathas is with a chutney tray. Dip the flatbreads in your choice of cooling yoghurt (either sweetened or made herbaceous with mint sauce, British Indian-style), tangy pickles, citrusy mint and coriander chutney, or a range of fruity chutneys.

In India, parathas are a quintessential Punjabi breakfast. Traditionally enjoyed with a steaming cup of chai in the morning before the hectic day begins, this calming ritual has spread to households far beyond the green fields and bustling cities of Punjab. It’s hard to resist the sizzle of parathas cooking on the tawa, the aroma of tea, and the crosswords in the newspaper!

More than anything, though, I love taking these palak paneer parathas on picnics. They’re filling enough to keep you satisfied for hours and taste just as good at room temperature as they do fresh from the tawa. They travel brilliantly!

Finally, they’re also great alongside a proper curry spread. I especially love palak paneer parathas with chana masala or flower batata rassa, especially when I’m in the mood for a heavier dinner during the cold days of winter.