Tag Archive | paratha

Spinach Green Onion Paratha

Palak Hari Pyaz ke Paratha stuffed with Paneer Onion Bhurji | Spinach Green Onion Paratha-Indian Flat Bread stuff with Cottage Cheese Onion stuffing


Spinach and Green Onion Paratha stuffed with Paneer Onion mixture. The perfect stuffed Indian Flat Bread made with fresh Spinach, Green Onions and stuffed with sautéed Onions and Paneer (cottage cheese) lightly flavored. These parathas are so delicious and healthy …packed with Iron,Vitamin K and Calcium.  The perfect meal to enjoy anytime, any day with your favorite pickle, yogurt or a side dish of your favorite subzi.


As I say, summer time is the best. Nothing beats freshly grown vegetables and nothing taste better than garden fresh vegetables. This year we’ve planted red onions and white onions, but onions do take a longer time to grow. As we all may know that the greens from the onions are edible and super delicious when added into any dish. We have a neighbor that loves to garden and he also grows many different vegetables, but his biggest harvest is onions. This year he had also planted spinach (palak) and as a nice neighbor he always shares with us and that’s how I ended up with triple the amount of spinach.

This is when I got inspired to make a dish combined with spinach and green onion also known as scallions. These greens are packed with many different health benefits as per research and that’s why I love to incorporate them into my dishes.These parathas were a creation of my own, cause I wanted to make this dish a bit more interesting and filling. I decided to make a simple but delicious paneer bhurji to fill inside the parathas to boost up the flavor. I love paneer, but I also know a lot of people don’t like it ….why I don’t understand? 🙂 No worries paneer can be substituted with tofu or if your completely not into vegetarian food then stuff it with your favorite meat.


This time around flavors or spiciness was not a problem, I wasn’t cooking for little ones ….this was made purely for me and my dear husband. Yes! we have become empty nesters for about a week now, our little ones are enjoying sleepover with their cousins for the last two weeks of summer vacations. 🙁  very lonely and missing them, but no worries soon their smiling faces will be back and life hearing “mummy” one million times a day will resume. Can’t wait! 🙂 🙂

Paneer Bhurji is a very popular dish made in North India, and is enjoyed with roti. I’ve made a sandwich out of paneer bhurji called “Paneer Bhurji Sandwich”, there is actually no set ingredients for this dish, it’s lightly flavored with your choice of vegetables and mixed up with paneer (cottage cheese) or can be substituted with tofu. My Spinach Green Onion Parathas are slightly different because I flavored the parathas in a Gujarati style and prepared the stuffing in a more North Indian style but slightly on the lighter side to combine the two flavors.


Spinach Green Onion Paratha stuffed with Paneer Bhurji is a great breakfast, lunch or dinner idea. I made these for dinner and serve them with a dry Aloo Palak subzi- Dry Potato Spinach curry  and sweet mango pickle called Gori keri and a tall glass of Salty Lassi. The choice is yours ….no set rules enjoy it any way you like it.

So, lets start preparing these awesome and delicious “Spinach Green Onion Paratha stuffed with Paneer Bhurji”  🙂


Spinach Green Onion Paratha stuff with Paneer Onion Bhurji

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 7-8

Spinach Green Onion Paratha stuff with Paneer Onion Bhurji

Scrumptious, delicious and healthy garden fresh "Spinach Green Onion stuffed Paneer Bhuji Paratha


  • 1 1/2 cup - Whole Wheat Atta
  • 2 cups- Fresh Spinach; washed and finely chopped
  • 1 cup- Fresh Green Onions; washed and finely chopped
  • 1 1/2 tsp. - Ajwain (Carom Seeds)
  • 1 tbsp. - Garlic Powder
  • 1 tbsp. – Sugar
  • 1 tsp. – Red Chili Powder
  • 1 tsp. – Turmeric Powder (haldi)
  • 2 tbsp. – Oil
  • Salt to taste
  • Water as needed
    Paneer Bhurji Stuffing
  • 1 medium Red Onion - finely chopped
  • 1 cup - Springs of Green Onion - finely chopped
  • 2 cloves garlic – grated
  • 2 Green Chilies – finely chopped
  • 1 tsp. - Ginger - grated
  • 1 1/2 cups - Crumbled Paneer (chhena)
  • 1 tbsp. - Oil
  • 1/2 tsp. - Cumin Seeds (jeera)
  • 1 tsp. Red Chili powder
  • ½. – Red Chili Flakes
  • 1 tbsp. – Paratha Masala
  • Pinch of asafetida - Hing
  • Salt to taste
  • Oil 3 tbsp. + to roast the parathas


Dough Preparation

Take a mixing bowl, add flour and all ingredients for dough preparation except water; mix well. Using warm water make it into soft and smooth dough & cover it and keep it aside for about 10-15 minutes.

Stuffing Preparation

Heat oil in a kadai on medium heat, when oil is warm add in cumin seeds, wait for them to splutter, then add in asafetida (hing), finely chopped onions, garlic, green chili, and ginger sauté well until onion are slightly pinkish.

Add in all dry ingredients and give it a good mix. Sprinkle a few drops of water on the mixture to avoid spices from burning and let it cook for about minute.

Now add in green onion and paneer. Mix it all well and turn off heat. Empty mixture into another bowl and keep aside to cool down completely.

Paratha Preparation

Knead the resting dough, and then make 7-8 equal lemon size balls. Once the stuffing has completely cool down, do the same make 7-8 lemon size balls and keep aside.

On to a well-floured surface, take one dough ball and roll out to about 3" disc, keep one paneer ball on the center and seal them by bring all of the edges together and roll it all into a ball. On a floured surface start rolling to make a round 8" paratha.

Heat tawa/frying pan, fry the paratha on both sides until turns light golden brown, Spread oil all around and on top of the paratha while cooking.

Remove from tawa, Spinach Green Onion stuffed with Paneer Bhurji is ready to serve hot with some butter(makhan) on top and a choice of plain yogurt, chutney or pickle or subzi.




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Bhaji Paratha

bhaji paratha


Mumbai (also known as “Bombay”) a city that never sleeps, a home to millions of street vendors and a city where the best dishes are found on the city streets. Some of the most famous street foods are pav bhaji (spicy mashed vegetables with toasted/buttery buns), vada pav (just like a veggie burger excluded the cheese/veggies),bhel puri, pani puri and gola. Many of the dishes found on the streets are sweet, sour or really spicy a balance of the perfect taste. Majority of the street food is also vegetarian. I have to admit on my second visit to India, when I saw the street food and the way it was being made I was very skeptical on eating the food. I was always thinking “what if” this happens or “what if that” but finally I couldn’t resist and caved in and indulged into this awesome street food.  What an experience ? Loved it !


mixed vegetables


I know the sound of Bhaji …may not excite you right away to make this recipe, but trust me if your anything like me and love pav bhaji then your going to love this. The tangy taste of tomatoes/onions and garlic sautéed in dollops of butter, masala, fresh coriander leaves and lots of mashed vegetables is close to impossible to avoid. I’ve also heard that now a days the bhaji sold in restaurants come in many different varieties like Cheese Pav Bhaji, Paneer Pav Bhaji, Khada Pav Bhaji.




Well, this recipe came to me when I realized that I didn’t have any pav (buns), but had all the vegetables to make the bhaji. So, that’s when I thought of the Bhaji Paratha and this was a great way to get all the flavors of bhaji into the paratha. These parathas can be eaten for breakfast, lunch or dinner and also a great lunch box tiffin idea. If you have kids that are picky eaters then this would absolutely be a great idea.


Bhaji Paratha

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 8-10

Bhaji Paratha


  • 1 tbsp oil + 2 tbsp butter
  • 1 tsp cumin seed
  • 1 big green capsicum diced into small cubes and de –seeded
  • ½ cup carrots diced into small cubes
  • ½ cup green bean cut into small pieces
  • 2 medium sized potatoes peeled and cut into small cubes
  • ½ cup green peas
  • 1 cup cauliflower florets
  • 1 cup water
  • 4 medium sized tomatoes
  • 1.5 tbsp ginger-garlic paste
  • 2 onions finely chopped
  • 2 tbsp pav bhaji masala powder
  • 1 and ¼th tbsp kashmiri red chili powder or as required
  • 1 tsp red chilli powder
  • a pinch of asofoetida (hing)
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 2-3 springs of coriander leaves chopped finely
  • Salt to taste


Bhaji Preperation:

Pressures cook the potatoes, green peas, cauliflower, carrot and green beans. Add a very small amount of water and let it pressure cook for 2-4 whistles. Until soft and tender.

Mash the vegetables with the help of masher and keep aside.

Take a heavy bottomed pan place on medium high heat. Add oil once hot add jeera and asofoetida sautéed for half a minute. Now add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.

Add chopped tomatoes and ginger-garlic paste. Keep stirring and allow them to cook for 2-3 mins until tomatoes are cooked and raw smell of ginger/garlic is gone.

Now add in all the masalas: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chilli powder, coriander powder and salt to taste. Combine all the masala and add in 1 tbsp of water to avoid masala from burning. Let it cook for about 2 mins.

Add mashed vegetables to the onion/tomato mixture and mix it will till combined. Use the help of the masher to combine and mash never thing together.

Squeeze some lime juice and add in coriander leaves. Mix all nicely.

Finally, add in the butter mix and do a taste test and adjust to your liking.

Paratha Preparation:

In a large bowl combine all the ingredients for paratha and mix will.

Add in the bhaji mixture and knead do as you would for roti. Add warm water only if necessary or atta is dry. Once dough is knead apply a very small amount of oil to the palms of your hands and rub all over kneaded dough and cover with towel and let it rest for 5 mins.

Heat a griddle (tawa) on medium high and let it warm up.

In the meantime make small tennis size balls similar to chapatti. Dust it with some flour and roll out each ball similar to making chapattis but not too thin.

Once the griddle (tawa) is hot place paratha on it and let it cook once small bubbles appears flip to other side.

Pour few drops of oil on top and spread all over. Repeat on both sides. Press both sides slightly with a spatula or flipper. Cook till both sides are golden brown.

Spread ghee (butter) all over paratha and serve hot.


Adjust the spices to your liking. If you like it more spicier adjust the chili powder.

Use your choice of pav bhaji masala. ( I use Bharat brand which I brought from India) Some brands are easily found like MDH Pav Bhaji Masala or Everest Pav Bhaji Masala

If your a real health conscious person then you can avoid the butter. But this recipe taste great with the butter.



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