Hello foodies! Welcome to Naiya's kitchen!!
The Ultimate Green Comfort Food
If you’ve ever tried to convince yourself that "eating your greens" could actually be a decadent, soul-warming experience, welcome home—you’ve officially arrived. There’s something borderline magical about the vibrant, emerald hue of a Palak Paneer Paratha sizzling on a hot tawa. It’s the ultimate kitchen "win-win": you get all the iron-packed goodness of fresh spinach kneaded into a soft dough, wrapped around a spiced, crumbled paneer filling that’s so creamy it practically melts. Whether you're trying to sneak some veggies into a picky eater's lunchbox or just looking for a weekend breakfast that feels like a warm hug, this paratha is the golden-brown answer to your cravings.
At the end of the day, this isn't just a paratha; it’s a vibrant, veggie-stuffed celebration on a plate. By tossing in those sweet corn kernels, crunchy bell peppers, and savory onions, you’ve transformed a classic into a texture-packed powerhouse that hits every single taste bud. It’s colorful, it’s nutrient-dense, and it’s proof that "eating your vegetables" can be the highlight of your day rather than a chore. So, fire up your stove, melt a little extra ghee, and get ready to watch these disappear from the cooling rack faster than you can say "seconds, please!"
Enjoy cooking!
Ingredients to make Palak Paneer Paratha:
For outer layer (green dough):
For stuffing:
To serve with:
Method to make Palak Paneer Paratha:
- To make palak pure blanch washed palak in boiling water with pinch of salt and sugar for 2 minutes.
- Transfer to chilled water and drain properly. Churn to smooth paste with sufficient water.
- Mix all ingredients of emerald dough and knead semi soft dough with the help of palak/spinach pure. Take water if needed.
- Knead properly and coat with little oil. Cover and rest for minimum 15 minutes.
- For detailed method of kneading dough check my recipe of Air-Fried Perfection: Nutritious Lilva Kachori with a Spinach Twist.
For stuffing:
- Mix all ingredients of stuffing. Add all dry spices one by one, but be careful while adding salt as we have already added grated cheese.
- Mix properly and make two balls from it.
How to assemble:
- Again knead flour and take a dough ball, roll a semi thick medium sized roti from it. Dust with rice flour if needed.
- Place a stuffing ball at the centre and make kachori style ball from it.
- Role carefully to make paratha. Dust with rice flour when needed.
- Heat griddle/tavi and place paratha over it. Cook at medium flame until light brown, when ready turn and apply oil/butter/ghee on tha upper side of paratha. I prefer to fry with oil or ghee and later apply butter over it.
- Again cook until light brown and flip it. Apply some oil/ghee/butter again if needed and then make it crisp at medium to low flame.
- Repeat the same for remaining paratha.
- Our super delicious and healthy Palak Paneer Paratha is ready to serve.
- Serve hot paratha with tangy tomato ketchup or fresh homemade curd.
