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Palak Paneer Paratha

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(1 Cup) : Spinach Puree Blanch the Spinach leaves and soak it immediately in chilled water paste it with green chilly and coriander.
(2 Cups) : Wheat Flour
(150 Grams) : Cottage Cheese Grated Paneer
(1 Medium) : Red Onion Finely Chopped (2 mm in Chefs definition :-) )
(As per taste) : Salt
(2 Tspn) : Kashmiri red chilli powder
(1 Drop) : Kevada Water OPTIONAL
(2 TBSPN ) : Coriander Leaves Finely Chopped
(1 Tspn) : Garam Masala
(1 Tspn) : Kasuri Methi
(1 Tspn) : Garlic Paste
(1 Tspn) : Ginger Paste

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Palak Paneer Paratha

Presenting a very popular palak paneer in a very different way.



A very popular north Indian delicacy ‘Palak Paneer’ Or ‘Saag Paneer’ in a fusion way that’s Bosket’s Way.

Perfect healthy paratha for kids Tiffin full of nutrition still interesting and tasty.



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Preparation of Dough (outer layer):-

In a mixing bowl, take 2 cups of Wheat floor.

Add pinch of salt, 1 TBSPN of oil, ginger and garlic paste. Mix it roughly.

Add Palak Puree into it and kneed a smooth dough ( paratha dough ). Let it rest for 10-15 minutes.

(Tip:- You can add water as needed to kneed the dough to adjust the consistency)


Filling Preparation:-

In another mixing bowl, take grated Paneer.
Add finely chopped onion, garlic, green chillies and coriander leaves.
Season it with red chilly powder, salt, 1 tspn of oil, kitchen king masala, kasuri methi.
Mix it gently.

Filling is ready.


Take a small ball from the dough.
Roll it in poori size.
Take a big spoon full of the filling which we prepared in the step 2.
close it properly and remove the access dough.

Roll it in round (or any shape of your choice ;-) ).


Heat oil on a flat pan.

Saute fry the paratha from both the sides till it becomes dark green in color. ( maintain the heat of the gas stove to prevent the paratha's color turning black).


Serve it hot with catch up or any dip of your choice.


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