Go Back

Palak Paneer Paratha Recipe

Course Breakfast
Cuisine Indian



  • 1 cup Paneer
  • ¼ cup Onion fine chopped
  • 2 tbsp Coriander Leaves fine chopped
  • ¼ tsp Black Pepper Powder
  • 1 tsp Dry Mango Powder
  • ½ tsp Red Chilli Powder
  • Salt


  • 1 Spinach Bunch small, for puree
  • 1 Green Chilli for puree
  • 4-5 Garlic Cloves for puree
  • Coriander Leaves for puree
  • Water
  • 1 cup Whole Wheat Flour
  • 1 tsp Oil
  • Salt according to taste
  • ¼ tsp Turmeric Powder
  • ¼ tsp Red Chilli Powder



  • Take paneer in a large bowl, add in onion, coriander leaves, black pepper powder, dry mango powder, red chilli powder and salt to taste.
  • Mix it well and make sure to break large chunks of paneer.


  • In a grinder add in spinach, green chilli, garlic, coriander, water and make a fine paste.
  • In a large bowl add in wheat flour, oil, salt, turmeric powder, red chilli powder and mix them well.
  • Add in spinach puree and mix properly, now add in a little water to knead the dough soft.
  • Once dough looks ready take a small amount of oil and apply on the dough.
  • Cover and let it be for 10 minutes.


  • Once the dough is ready transfer it to a rolling pin and knead it once again.
  • Take a big portion of dough and make a small ball of it. Dip the ball in flour and brush off extra.
  • Press it with your finger tips to make a small circle.
  • Now take a rolling pin and make it flatter, add in a generous amount of stuffing at the centre.
  • Start making pleats to cover the stuffing. Dust a small amount of flour on rolling board and flatten the stuffed dough with your hands.
  • Now use rolling pin to roll the dough with gentle hands.
  • Cook paratha on medium flame from both the sides until crisp, and goldenbrown.



Shilpi’s Quick Tricks
  • If large chunks of paneer are left then it will lead to tearing of the paratha.
  • You can also use cheese with paneer.
  • Mix well with puree only; at first later add in water to smoothen.
  • Dough should be smooth or else will tear while making the paratha.
  • Oil it used to lock in the moisture of the paratha.
  • Make sure that the circle is thinner on the edges and thicker in the middle.
  • Keep the stuffing at the centre.
  • Roll the dough gently or else it will tear.
  • Press from all the sides for even cooking.
Keyword breakfast
Tried this recipe?Let us know how it was!