🫓 Palak Paneer Paratha

Learn to make this easy palak paneer paratha with spinach dough and spiced paneer filling. Perfect for breakfast or lunch boxes!

Prep Time 10

Cook Time 20

Dough resting time 10

Total Time 40

Add 300 g chakki atta chapati flour and 1 pinch fine sea salt to a large parat or mixing bowl. Crush ¼ teaspoon ajwain between your palms and add to the flour.
Add 120 g baby spinach, 2 green chillies (de-stemmed), and 180 ml water to a small blender. Blend a smooth puree.
Pour the spinach puree into the flour mixture, along with 1 teaspoon neutral oil.
Gently bring the wet and dry ingredients together, making a shaggy dough. Then, begin to knead the dough using a pressing motion with the back of your palm. Knead the dough for around five minutes, until it's smooth and soft.
Cover the dough with a wet towel and leave to rest for 10 minutes.

In a large bowl, combine 250 g paneer (grated), 1 green chilli (finely chopped), 40 g white onion (finely chopped), 4 cloves garlic (finely minced), 1 inch ginger (finely minced), and 1 small handful fresh coriander (roughly chopped). Next, season the mixture with ½ teaspoon cumin powder, ½ teaspoon coriander powder, ⅛ teaspoon nutmeg powder, 1 pinch sugar, fine sea salt (to taste), ¼ teaspoon garam masala, and 1 tablespoon dried fenugreek leaves.
Use a spoon or clean hands to mix the spices and aromatics into the paneer. Portion the stuffing into 8 equal-sized sections.

Once the dough has rested, separate it into 8 equal-sized portions. Roll them into smooth balls. Keep the dough balls covered with a moist towel when you aren't working with them.
Take one ball and flatten it with your palm. Simultaneously press and rotate with your fingers and thumb to widen the dough until it's about 6 inches in diameter.
Cup the dough in your palm and carefully press one portion of the paneer filling into the dough. Next, pleat the dough over the top of the filling, enclosing it. Pinch off excess dough and set it aside¹.
Take 4 tablespoons chakki atta in a small bowl, and dust the stuffed dough ball in flour. Again, gently press it with your palm to flatten. Get out any excess air! Now, using an Indian rolling pin and board, carefully begin to roll the paratha into a circle around 11 inches in diameter. Slow and steady wins the race to avoid tearing.

Preheat a tawa over medium-high heat. Once the tawa has heated, carefully transfer the paratha to the tawa. Cook on one side for around a minute.
Spread a small portion of 3 tablespoons butter over the top of the paratha, let it run down underneath to the other side.
Use a spatula to flip the paratha, and cook that side until golden brown.
Remove from the heat and repeat the rolling and cooking process for all the remaining palak paneer parathas.