Palak Paneer Paratha
Breakfast • India
How to Make Palak Paneer Paratha (Traditional & Healthy Version)
Palak Paneer Paratha is a classic North Indian breakfast that combines the earthy flavors of spinach (palak) and the creamy richness of paneer (Indian cottage cheese) stuffed inside soft whole wheat flatbreads. Commonly enjoyed across Punjab and neighboring regions, this wholesome paratha is a staple during chilly mornings and festive gatherings. The vibrant green hue of palak and the soft, melt-in-the-mouth paneer make this dish as visually appealing as it is delicious. Traditionally, Palak Paneer Paratha is served with dahi (curd), fresh salad, and a dash of homemade pickle, making it a complete meal. It is popular during Indian festivals like Holi and Lohri, where families gather to enjoy hearty, nourishing breakfasts. The combination of iron-rich spinach and protein-packed paneer makes it a favorite among health-conscious individuals, kids, and elders alike. Whether it's a quick weekday breakfast, tiffin box treat, or a special weekend brunch, this paratha brings authentic Indian flavors to your table while keeping nutrition in check.
Ingredients(for 2 parathas per serving)
- 2 cups Whole wheat flour (atta) (gehun ka atta)
- 1 cup, finely chopped Spinach (palak) (boiled and squeezed)
- 1/2 cup, grated Paneer (fresh homemade paneer preferred)
- 1-2, finely chopped Green chilies (hari mirch) - optional
- 1 tsp, grated Ginger (adrak)
- 1/2 tsp Coriander powder (dhaniya powder)
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Red chili powder (lal mirch) - optional
- to taste Salt (namak)
- 2 tsp (for cooking) Oil or ghee (for roasting parathas)
Instructions
- 1
Wash, blanch, and finely chop the spinach. Squeeze out excess water to avoid soggy dough.
5 minutes
Always cool the blanched palak in cold water to retain its green color.
- 2
In a large bowl, mix atta, chopped palak, half the cumin seeds, salt, and 1/2 tsp oil. Knead into a soft, smooth dough using water as needed. Cover and rest for 10 minutes.
10 minutes
Add water gradually to prevent sticky dough.
- 3
Prepare the stuffing by mixing grated paneer, green chilies, ginger, coriander powder, remaining cumin, and red chili powder. Add a pinch of salt.
3 minutes
Ensure paneer is dry to avoid leakage during rolling.
- 4
Divide the dough and stuffing into equal portions. Roll a dough ball into a small disc, place stuffing in the center, and seal edges to form a ball.
2 minutes
Seal well to avoid stuffing spilling out during rolling.
Why This Dish is Healthy
Using fresh spinach and low-fat paneer with whole wheat flour makes this Palak Paneer Paratha a healthy Indian breakfast option. It is rich in protein, fiber, and micronutrients, and keeps you full for longer. The use of minimal oil and no refined ingredients means it's suitable for weight watchers, diabetics, and anyone seeking wholesome, energy-boosting meals.
Palak Paneer Paratha is a powerhouse of nutrition, offering high-quality protein from paneer and essential vitamins like A, C, and K from spinach. The whole wheat atta provides complex carbohydrates and dietary fiber, supporting digestive health. Spinach is rich in iron and antioxidants, while paneer contributes calcium for strong bones. Minimal oil ensures lower fat content, making this dish ideal for balanced diets.
Pro Tips
- 💡Tip 1: Squeeze out all water from spinach to avoid sticky dough.
- 💡Tip 2: Grate paneer finely for even stuffing and easy rolling.
- 💡Tip 3: Always rest the dough for at least 10 minutes for softer parathas.
Storage & Serving
Store leftover parathas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa before serving to retain softness and flavor.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 230.0 kcal |
