Spinach Paneer Paratha Recipe – Authentic Indian Flatbread

Last Updated on 1 month by Neha Deshmukh

Spinach Paneer Paratha Recipe – Authentic Indian Flatbread

Hey everyone! If you’re anything like me, you absolutely love a good paratha. There’s just something so comforting about a warm, flaky flatbread stuffed with flavorful goodness. Today, I’m sharing my go-to recipe for Spinach Paneer Paratha – a classic Indian breakfast (or any-time-of-day treat!) that’s surprisingly easy to make at home. I first made this when I was craving something hearty and flavorful, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This Spinach Paneer Paratha is more than just a delicious meal; it’s a little slice of Indian home cooking. It’s packed with nutrients from the spinach and protein from the paneer, making it a satisfying and wholesome dish. Plus, the combination of spices creates a flavor explosion in every bite! It’s perfect for a weekend brunch, a quick weeknight dinner, or even a festive occasion.

Ingredients

Here’s what you’ll need to make these amazing parathas:

• 2 cups whole wheat flour (approx. 240g)
• 1 teaspoon kosher salt (approx. 6g)
• 1 cup water (approx. 240ml)
• 1 tablespoon oil (approx. 15ml)
• 5 oz baby spinach (approx. 140g)
• 6 oz paneer, grated (approx. 170g)
• 1 tablespoon ginger paste (approx. 15ml)
• 2 teaspoons green chili, finely chopped (approx. 10g)
• 1 teaspoon ground cumin (approx. 5g)
• 2 teaspoons ground coriander (approx. 10g)
• 1 teaspoon garam masala (approx. 5g)
• 1 teaspoon amchur powder (dry mango powder, approx. 5g)
• 2 teaspoons kosher salt (approx. 12g)
• 1 tablespoon kasoori methi (dried fenugreek leaves, approx. 8g)
• 0.5 cup whole wheat flour for rolling (approx. 60g)
• 2 tablespoons oil or ghee (approx. 30ml)

Ingredient Notes

Let’s talk ingredients! Using good quality atta (whole wheat flour) is key for that authentic paratha texture. I always reach for the one my grandmother used to – it makes all the difference.

• Whole Wheat Flour: This is the foundation of our paratha. It gives it a lovely nutty flavor and a slightly chewy texture.
• Kasoori Methi: Don’t skip this! It adds a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. You can find it at most Indian grocery stores.
• Amchur Powder: This adds a lovely tanginess to the filling, balancing out the richness of the paneer.
• Paneer: Paneer varies regionally. Some are softer, some are firmer. Feel free to use your favorite! You can even make your own if you’re feeling ambitious.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Dough: In a large bowl, combine the whole wheat flour and salt. Gradually add water and oil, kneading until a smooth, pliable dough forms. Cover and let it rest for at least 30 minutes. This resting period is crucial – it allows the gluten to relax, making the parathas softer.
2. Prepare the Filling: While the dough rests, chop the spinach and grate the paneer. In a separate bowl, combine the spinach, paneer, ginger paste, green chili, cumin, coriander, garam masala, amchur powder, salt, and kasoori methi. Mix well.
3. Divide and Conquer: Divide both the dough and the filling into 8 equal balls.
4. Stuff and Seal: Roll a dough ball into a 4-inch circle. Place a portion of the filling in the center, and carefully seal the edges to form a ball again. Pinch tightly to prevent the filling from leaking out during cooking.
5. Roll it Out: Lightly dust a clean surface with whole wheat flour. Flatten the stuffed ball gently, then roll it out into a 6-8 inch paratha. Don’t worry if it’s not perfect – practice makes perfect!
6. Cook to Perfection: Heat a griddle or flat pan over medium heat. Place the paratha on the hot pan and cook for a minute or two on each side, until golden brown spots start to appear.
7. Ghee/Oil Time: Drizzle a little ghee or oil around the edges of the paratha while it’s cooking. This will give it that lovely golden color and a deliciously crispy texture.
8. Serve and Enjoy: Serve hot with your favorite accompaniments!

Expert Tips

• Don’t over-knead the dough. A slightly sticky dough is better than a tough one.
• Make sure the pan is hot enough before placing the paratha on it.
• Don’t press down too hard on the paratha while rolling, or the filling might burst out.
• A little ghee goes a long way!

Variations

• Vegan Adaptation: Substitute the paneer with crumbled tofu and use oil instead of ghee.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti/paratha. You might need to adjust the water quantity.
• Spice Level Adjustment: Adjust the amount of green chili to your liking. For a milder flavor, remove the seeds from the chili. For extra heat, add a pinch of red chili powder.
• Festival Adaptations: These are especially popular during Holi and Lohri! During Lohri, they’re often made with a generous amount of ghee and served with makki ki roti (cornmeal flatbread).

Serving Suggestions

Spinach Paneer Paratha is incredibly versatile! Here are a few of my favorite ways to serve it:

• With a dollop of plain yogurt.
• With a side of tangy pickle (mango pickle is a classic!).
• With a refreshing raita (yogurt dip).
• Simply on its own with a cup of chai!

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan until warmed through. You can also freeze them! Wrap each paratha individually in plastic wrap and store in a freezer-safe bag for up to a month.

FAQs

What is the best way to knead the dough for parathas?

The key is to add water gradually and knead until you get a smooth, pliable dough. Don’t over-knead!

Can I use frozen spinach for this recipe?

Yes, absolutely! Just make sure to thaw it completely and squeeze out any excess water before using it.

What is kasoori methi and where can I find it?

Kasoori methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.

How can I prevent the parathas from becoming hard?

Resting the dough is crucial! Also, don’t overcook them.

Can I make the filling ahead of time?

Yes, you can! Store it in an airtight container in the refrigerator for up to a day.

What is the difference between paratha and roti?

Roti is typically made with just whole wheat flour and water, while paratha is often layered with ghee or oil and can be stuffed with various fillings.