Palak Aur Paneer Parantha Recipe - Parantha with a blend of palak and paneer.

This recipe is from the book Paneer Book.

Main Ingredients : Whole wheat flour (atta) dough , Refined flour (maida)

Cuisine : Punjabi

Course : Breads

Palak Aur Paneer Parantha

Palak Aur Paneer Parantha Recipe - How to make Palak Aur Paneer Parantha


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Whole wheat flour (atta) dough 1 1/2 cups

  • Refined flour (maida) 1/2 cup

  • Salt to taste

  • Fresh spinach leaves (palak) 8-10

  • Sesame seeds (til) 1 teaspoon

  • Ghee for shallow frying

  • For stuffing

  • Paneer (cottage cheese) grated 300 grams

  • Green chillies chopped 3

  • Fresh coriander leaves chopped 1 tablespoon

  • Onion chopped 1 small

  • Chaat masala 1 1/2 teaspoons

  • Salt to taste


Step 1

Sift the wholewheat flour and refined flour with salt into a bowl and set aside. Blanch spinach leaves in boiling water for one minute. Drain, squeeze out the excess water and blend to a thick purée. Add spinach purée and sesame seeds to the flour and knead with enough water into a soft dough.

Step 2

Cover the dough with a damp cloth and set aside to rest for half an hour. For the stuffing, mix paneer, green chillies, coriander leaves, onion, chaat masala and salt in a large bowl. Divide into eight equal portions. Knead the dough again and divide into eight equal portions.

Step 3

Shape into balls and press between your palms. Roll out each ball into a four-inch round and thin down the edges. Place one portion of the stuffing in the centre and gather the edges together and shape into a ball again. Roll out into a seven-inch parantha.

Step 4

Heat a tawa. Place each parantha on it, turn over once and drizzle a little melted ghee around it. Turn it over again and spread a little more ghee on the other side. Cook till both sides are cooked.

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