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.
Soft and supple spinach dough
Spiced paneer stuffing
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.
Paneer stuffing placed on the rolled dough
Gather the edges and seal tightly
Gently roll the paratha
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.
Frying paratha on a hot skillet
Shallow fried paratha with small brown spots
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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.
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.
Inspired by the classic cinnamon rolls, here are my festive sweet saffron and clementine rolls. They’re made with an eggless, no-knead, saffron infused dough and filled with clementine buttery goodness. I frost them with a melty saffron cream cheese glaze that is good enough to eat directly from the bowl.
Pillowy soft and ultra luxurious, they made the perfect Holiday Indian fusion dessert .
Note – This recipe has been updated from the archives – first published 23 December 2015. I’ve added new images and content, with some recipe improvements.
Let me tell you why I think these saffron clementine rolls are the best sweet rolls for breakfast – they’re literally sunshine yellow! Beautifully toasted saffron provides all the gorgeous golden colour and flavour that’s needed for these rolls.
The filling swaps cinnamon and instead is filling with a brown sugar, butter and lots of clementine zest. This perfectly infuses the rolls with a bright citrus flavour to cut through the rich creaminess.
I’ll take an extra helping with a piping hot mug of elaichi chai or switch it up and go for a Starbucks style eggnog latte (mines without eggs).
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The Dough
These rolls are made with an enriched, yeasted dough without eggs.
All purpose flour – aka plain flour.
Dried active yeast – I’ve used active dry yeast which requires blooming in warm milk and sugar. If you use fast action yeast, you can skip the blooming step and add directly into the recipe. I like to follow this handy guide by Sally’s Baking Addiction .
Sugar – I use white granulated sugar.
Milk – I use whole milk (full fat milk) for softness and creaminess.
Butter – I use unsalted butter which is needed in replacement of the egg. It provides softness and richness to the dough in absence of the egg.
Saffron – I gently toast and then crush to get a fine powder. When added to the warm milk, the saffron blooms and releases golden colour. I use similar techniques in my saffron milk cookie sticks .
Double cream – not added into the dough but poured in between the rolls just prior to baking. The cream adds richness and a slight gooeyness underneath the rolls. This is optional.
Filling
Brown sugar – I’ve experimented with both soft brown sugar and white sugar. Both work well, but I like the toffee flavour of brown sugar. Use whichever you prefer.
Butter – salted or unsalted works here. I bring the butter to room temperature – it needs to be spreadable but not melted . Melted butter will seep into the dough and ruin the texture.
Clementine zest – make sure to not grate down to the white part as this will cause bitterness.
Frosting
Cream cheese – I use a full-fat cream cheese.
Icing sugar – aka powdered sugar or confectioners sugar. It’s basically finely ground sugar mixed with a little cornstarch.
Cream – I’ve used double cream which is nice and thick for this icing.
Butter – I add a little unsalted softened butter.
Saffron – bloomed in the cream.
Optional – I reckon you could add a little squeeze of clementine juice to add extra flavour but you will need more icing sugar as extra liquid may thin out the icing too much.
The colours you can see of the dough and icing are purely with saffron. The only way to achieve these colours is to bloom the saffron the correct way. If you want the colours stronger, I suggest using a pinch of turmeric or a tiny pinch of yellow food colouring.
Storage
Saffron clementine rolls are best eaten on the day of baking for the softest texture. Serve them warm.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Saffron Clementine Rolls
Equipment
- oven
- baking dish
- Palate Knife
- Pizza Cutter
- Ruler
Ingredients
Dough
- 270 gram plain flour maida
- 35 gram melted butter unsalted
- 30 gram sugar white
- 150 gram milk full fat
- 3 gram yeast active dried
- big pinch saffron lightly toasted and crushed
- big pinch salt
Filling
- 35 gram butter unsalted
- 50 gram soft brown sugar
- 2-3 tablespoon clementine zest
Extra
- 3 tablespoon cream slightly warm
Frosting
- 3 tablespoon cream cheese full fat
- 10 tablespoon icing sugar
- 2 tablespoon cream
- big pinch saffron lightly toasted and crushed
- 2 tablespoon butter unsalted
Garnish (optional)
- pistachio dust/chopped
- edible rose petals
Instructions
- Take a couple of tablespoons of milk from 150 gram milk , warm in a microwave and add a big pinch saffron . Mix well and allow to steep.
Dough
- Warm the remaining milk in a bowl or glass measuring jug until lukewarm but not hot. Add 30 gram sugar and stir, then add 3 gram yeast and stir. Set aside until frothy. It can take 4-6 minutes.
- Meanwhile in a mixing bowl mix 270 gram plain flour and add big pinch salt .
- Add 35 gram melted butter and mix, then pour milk and yeast mixture and mix well to form a soft dough that is slightly tacky but not sticky.
First Rise
- Cover the bowl with cling film and leave it in a warm place to rise double in size. It can take up to 2 hours.
- Once risen, place the dough on a lightly floured surface. Gently roll dough into a rectangle (about ¼ inch thick) using a rolling pin.
- Evenly spread 35 gram butter (soft not melted) using a spatula onto rolled dough, then sprinkle 50 gram soft brown sugar and 2-3 tablespoon clementine zest .
Shape
- Cut vertical strips along the short side, width: 1 to 1¼ inches or 4cm for standard rolls. Use a ruler + pizza cutter for sharp edges.
- Take one strip, roll from one end to another, keeping it snug but not too tight.
- Place rolls cut side up in a over safe greased baking dish/pan. Space slightly apart as they will rise and expand.
Second Rise
- Cover the pan with cling film and leave it in a warm place for 30 minutes.
Frosting
- Warm the 2 tablespoon cream and infuse with a big pinch saffron .
- Whilst second rise is happening, make frosting by mixing 10 tablespoon icing sugar and 2 tablespoon butter .
- Add saffron infused cream and whisk until smooth. Then add 3 tablespoon cream cheese and whisk once more. Set aside.
Bake
- Preheat the oven 180°C (350°F) (160C Fan).
- Pour 3 tablespoon cream in the gaps of the rolls.
- Bake the rolls for 20-25 minutes or until light golden on top and the centre is soft.
- Once baked remove from the oven and allow to cool slightly.
- Spread saffron cream cheese frosting using a palate knife.
Decorate
- Sprinkle pistachio dust and edible rose petals. Serve warm.
Video
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.
