Can you have too much of a good thing? Not when it comes to these Palak Matar Paneer Paratha. A paratha dough made with fresh spinach (you can really taste it!) encases a gently spiced paneer and green pea filling. Perfect for breakfast, brunch or lunch.
Note – This recipe has been updated from the archives – first published August 2018. I’ve added new images and content, the recipe remains the same.
I love palak paneer, I love matar paneer and (you guessed it), I also love paratha! These stuffed parathas do a pretty good job of combing the best of all three.
I like them with yogurt and gajar achar. Take a look through my thorough guide on what to serve with paratha - there is something for everyone.
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
They have the same concept as stuffed paneer paratha and matar paratha and the dough is similar to spinach roti.
The paratha dough uses a whole bag of spinach and is also lightly spiced with fresh green chillies and ginger.
The filling is a tasty mix of crumbled paneer, smashed peas, green chillies, ginger and Indian spice powders. I want to keep the filling white and green, so I only use cumin coriander powder, garam masala, amchoor and kasuri methi.
For the paneer, I stick to homemade paneer which is already soft crumbly but you can definitely use shop-bought.
How to stuff parathas properly
Making the dough and filling is pretty straight forward, but assembling the paratha takes a little skill. Here is my step by step guide to rolling perfect stuffed paratha without the filling leaking out or any cracks.
You want to knead a soft and supple paratha dough. A stiff dough will be difficult to roll, so keep it on the looser side.
Ensure the filling is cooled before adding to the paratha.
Roll a ball into a small circle. Use more dough than you would use for a roti.
Place a reasonable amount of filling on the circle. Too much will cause the paratha to break when rolling. Leave a gap around the edges to seal the paratha.
Gently pull together all the sides tightly. Make sure to seal the edges well so they don't come apart when rolling.
Lightly dust with flour before rolling out again gently. Rotate the paratha as you roll to keep the thickness even. Roll from the centre outwards and use a gentle hand.
Heat a pan on medium-high heat. Place the paratha on the hot tawa and allow the bottom side to cook about half way. Flip over and spread oil onto the top side, flip again and spread oil again. Flip once more - you'll see small brown spots. That's your sign the paratha are cooked through.
If you see black or very large spots, lower the heat.
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📖 Recipe
Palak Paneer Paratha
Ingredients
Paratha Dough
- 250 gram spinach approx 8-10 cups
- 1 green chilli
- ½ inch ginger
- 3 cup whole wheat flour plus more for dusting
- 1 teaspoon ajwain seeds
- salt to taste
- 2 tablespoon oil
Filling
- 1 cup green peas
- 1 cup grated paneer
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- pinch asafoetida
- 2 tablespoon green chillies and ginger minced
- 1 tablespoon ground cumin and coriander
- ½ teaspoon garam masala
- 1 teaspoon dry fenugreek leaves
- ½ teaspoon dry mango powder
- 2 tablespoon coriander
- salt to taste
- oil for pan-frying
Instructions
Dough
- Heat a large pot of water, once it's boiling, add the spinach. Blanch for about minute, then remove the spinach from the water with a slotted spoon. Add the frozen peas to the boiling water and cook for 2 minutes. Drain the peas and set aside.
- Place the blanched spinach, green chilli and ginger in a blender. Blend to a smooth puree.
- In a wide bowl, mix the spinach puree, whole wheat flour, ajwain, oil and salt.
- Knead a soft pliable dough. You may or may not need any water.
- Cover the dough with the clean kitchen towel and leave it aside.
Filling
- In a food processor crush the peas coarsely.
- In a non-stick pan, heat oil and add cumin seeds.
- Once they crackle, add hing and minced chilli ginger.
- Fry for few seconds then add peas and grated paneer.
- Add salt, cumin coriander powder, garam masala and amchur powder along with kasoori methi.
- Mix well and cook the mixture for a few minutes or until it's dry.
- Remove from the heat and allow to cool.
Make the paratha
- Make equal lemon sized balls from the dough. Take one ball and roll out into a 4-5" circle.
- Place a tablespoon of stuffing on the rolled dough.
- Gather the sides and bring them together. Pinch tightly. Once again make a ball and flatten slightly.
- Dust over some dry flour and roll out once again.
- Heat tawa or griddle and cook on both sides, applying a little oil until you see small brown spots.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I enjoy serving these hot off the tawa with yoghurt or pickle, they always feel so satisfying and disappear quickly at the table.
Lathiya says
What a gorgeous looking parathas..With Spinach,peas and paneer..it should e so flavorful...with my favorite gravy I can indulge in as many as parathas