Palak And Paneer Stuff Paratha.

Palak And Paneer Stuff Paratha.

Preparation Time 30 Minutes

Cooking Time 30 Minutes

Total Time 1 Hour

Serve 4

Type of Recipe: Roti

Name of Author: Asmi Kadam.


For stuffing:

  • 1 bowl chopped Palak ( Spinach)
  • 200 gms grated Paneer
  • 2 Boiled potatoes
  • 1 Shredded carrot
  • 2 Chopped green chilies
  • 6 to 7 chopped garlic cloves
  • 1 tablespoon ghee
  • ½ teaspoon cumin
  • 1/3 teaspoon asafoetida
  • 1 Tablespoon ginger garlic paste
  • 1 tablespoon kasuri methi
  • 1 teaspoon aamchur powder
  • Chopped coriander
  • Salt

For Dough:

  • 2 bowl wheat flour
  • ½ Cup Palak puree
  • Salt
  • 1 Teaspoon ghee
  • 1 glass water

½ Cup Ghee to applying on a parahta.


Firstly, we make stuffing for paratha.

Heat a pan on a medium flame, add ghee. Once ghee heated add cumin, asafoetida, garlic and chilies. Mix well. Now add shredded carrots and chopped palak into the pan. Add salt and mix well. Allow to cook on a slow flame.

Now add ginger garlic paste. Sauté well. Add kauri methi, aamchur powder and chopped coriander. Mix well. Switch off the gas then, add grated paneer in the mixture. Mix well. Keep aside.

Once this mixture cool it down add boiled potatoes. (The potatoes should be mashed very well. Otherwise it cause the stuffing come out of the dough when rolling). Mix well. The stuffing is ready for the paratha.

Now we knead the dough for parahta.

Take one large size mixing bowl, add wheat flour, palak puree, salt and ghee. Mix well. Now add water in small portion and knead the dough. Don’t knead the soft dough. Keep it for resting at least for 15 minutes.

After 15 minutes will start making parathas.

Now check the dough. Again knead it and make balls for paratha. Make a katori or vati from the balls. Fill the stuffing in each vati. Push the stuffing inside and take their edges and joining the pleats in the center. Be sure the fillings are not come out. Press the top and flatten it.

Now sprinkle the flour and start rolling. Roll the paratha. Keep it thick as a paratha. Avoid using excess flour while rolling the parathas. If you see the filling coming out while rolling, then apply some flour.

Now heat a tava, keep the gas on a medium flame. Place the paratha on tava. Once base is partly cooked, flip the paratha. Cooked the paratha from both the sides apply ghee for making paratha more crisp.

Like this make all the parathas.

Serve this delicious “Palak And Paneer Stuff Paratha” with curd and pickle.


Thank you.

Have a wonderful day.

Leave a Reply

Your email address will not be published.