Indian-style whole wheat flatbreads stuffed with a mildly spiced filling made with paneer, spinach and sun-dried tomatoes.
Inspired by the duo of palak paneer and parathas, these wholesome flatbreads make a satisfying meal served with butter, yogurt, raita or pickle, and they’re great for meal prep too. Enjoy them hot off the griddle or packed for a meal on the go.
What happens when you take the flavors of a family favorite and tuck them inside another family favorite? That was the idea behind these Spiced Sun-dried Tomato, Paneer & Spinach Stuffed Parathas. Creamy paneer, fresh spinach and delicate Indian spices come together in a no-cook sauce made with oil-packed sun-dried tomatoes.
This mixture creates a savory, gently spiced and slightly unexpected filling for soft whole-wheat parathas, traditional Indian unleavened flatbreads. It’s the kind of combination that feels familiar from the first bite, even though you may not have thought to put these flavors together this way.
The Inspiration
My husband and daughter are both big fans of palak paneer, so I end up making it at least once a month. And more often than not, there are parathas on the table alongside it. I started thinking about whether I could bring the two together and make a stuffed paratha with all the flavors we love in palak paneer.
The idea was simple, but the filling needed some rethinking. Traditional palak paneer is deliciously saucy, which isn’t ideal for stuffing into paratha dough. I wanted the spinach, paneer and spices to come together without all that extra moisture.
That’s where the sun-dried tomatoes came in. Instead of making a spinach gravy, I combine fresh spinach, paneer, garlic, spices and oil-packed sun-dried tomatoes in the food processor. The result is a soft, cohesive filling that is easy to portion, enclose and roll, while still capturing the flavors of the dish that inspired it.
The Unexpected Ingredient
Sun-dried tomatoes aren’t exactly a typical Indian pantry ingredient, but I almost always have a jar of the oil-packed kind on hand. They’re especially handy for a French omelette filling or a pasta salad, which I often make for an easy lunch or to pack in a lunchbox. Their concentrated savory flavor also happens to pair beautifully with Indian spices, making them a surprisingly good addition to this filling.
The oil-packed tomatoes bring a subtle tang and richness that complement the creamy paneer and fresh spinach, while cumin, turmeric and garam masala bring the filling back to familiar Indian territory. I drain off the excess oil before adding them to the food processor, so the filling stays flavorful and cohesive without becoming too moist for the paratha dough.
And if you happen to have sun-dried tomato pesto instead, go ahead and use it. The pesto will bring the same concentrated tomato flavor along with the added flavor of its herbs and seasonings, which can only make these parathas more flavorful.
At the Table
These Spiced Sun-dried Tomato, Paneer & Spinach Stuffed Parathas are especially good hot off the griddle, when the filling is warm and creamy and the whole-wheat paratha is tender with lightly crisp edges. A dollop of cultured butter or a spoonful of ghee, cool Greek yogurt or raita and your favorite Indian pickle are all you need to turn them into a wholesome meal.
They work beautifully for breakfast, lunch or a light dinner, and they’re just as enjoyable at room temperature. That makes them especially handy for packing into a lunchbox or taking along for a meal on the go.
There are a few easy ways to make them your own. For a vegan version, replace the paneer with boiled potatoes or well-pressed firm or extra-firm tofu. You can also use a power baby greens blend instead of baby spinach, or adjust the crushed red chili pepper to suit your preferred level of heat.
Why You’ll Love It
These Spiced Sun-dried Tomato, Paneer & Spinach Stuffed Parathas bring together the best parts of two familiar favorites without requiring you to make two separate dishes. You get the comforting flavors of spinach and paneer, the warmth of Indian spices and the satisfying experience of a freshly cooked stuffed paratha, with a little savory tang from the sun-dried tomatoes to keep things interesting.
They are also made for real life. Make a batch ahead and keep them in the refrigerator or freezer, then reheat gently on a griddle with a little butter or ghee. Whether you sit down to eat one hot off the pan or tuck one into a lunchbox for later, this is the kind of recipe that makes an everyday meal feel a little more special.
1/2 tsp crushed red chili pepper, optional (see FAQs & Notes )
1/2 tsp garam masala
Salt, to taste
7oz (200 g) paneer, roughly cubed and at room temperature (see Variations)
A generous handful of baby spinach, chopped (see FAQs & Notes + Variations)
The Flatbread Dough
2cupswhole wheat flour, plus about 1 cup for dusting
1 tbsp canola oil, plus more for brushing
1/2 tsp salt
About 3/4cupwater, as needed
Oil or ghee, for layering and pan-frying
Instructions
Make the Filling
Place the sun-dried tomatoes, garlic, cumin seeds, turmeric, crushed red chili pepper, garam masala, salt and paneer in a food processor.
Pulse until the mixture is coarsely chopped, or process until smooth, depending on your preferred texture.
Transfer the mixture to a bowl and fold in the chopped baby spinach. Taste and adjust the seasonings, if needed.
Make the Dough
Place the whole wheat flour in a large mixing bowl.
Add the salt and oil, then gradually stir in the water until the flour comes together into a medium-firm dough.
Cover with a kitchen towel and let the dough rest for about 30 minutes.
Make the Parathas
Rub a little oil onto your palms and knead the dough once more. This softens the dough and makes it easier to roll.
Divide the dough into 6 equal pieces and roll each piece between your palms into a smooth ball.
Preheat a flat pan or griddle over medium-low heat for about 5 minutes.
To make each paratha, flatten a dough ball between your palms and generously dust both sides with flour.
Place it on a lightly floured rolling surface and roll into a 4-inch circle, about 2–3 mm thick.
Place about ¼ cup of the filling in the center.
Gather the edges of the dough over the filling and pinch the top closed.
Gently press and flatten the stuffed dough between your fingers, then dust with flour and roll again into a circle, about 7-8 inches in diameter. Dust with additional flour as needed to prevent sticking.
Dust off any excess flour and place the paratha on the preheated pan.
Cook for about 1 minute, until you see large bubbles forming on the surface.
Brush the top, uncooked side with ghee or oil, then flip.
Brush the other, cooked side after flipping.
Continue cooking, pressing gently with a spatula or clean paper towel to encourage the paratha to puff, until golden brown spots appear on both sides.
Brush with more ghee or oil, then transfer to a plate.
Repeat with the remaining dough and filling (see FAQs & Notes for storage tips).
Serve warm or at room temperature with a dollop of butter, yogurt, raita or pickle.
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Adjust the heat. Add more or less crushed red chili pepper to suit your preference, or leave it out altogether.
Can I use frozen spinach?
Fresh baby spinach works best here because it adds very little moisture to the filling. If using frozen spinach, thaw and squeeze it very dry before adding it to the mixture.
Can I make the filling ahead of time?
Yes. The filling can be prepared a day ahead and refrigerated in an airtight container. Bring it closer to room temperature before stuffing the parathas so it is easier to work with.
Make ahead or store leftover parathas
Cool completely, then refrigerate in an airtight container for 3–4 days. For longer storage, wrap individually and freeze for up to 2 months.
How do I reheat refrigerated or frozen parathas?
Reheat refrigerated or frozen parathas, without thawing, on a hot griddle over medium heat until warmed through, brushing lightly with butter or ghee for the best texture.
Recipe Variations
Make it vegan: Replace the paneer with boiled potatoes, well-pressed firm or extra-firm tofu.
Use pesto: Sun-dried tomato pesto can be used in place of the oil-packed tomatoes for an herby variation. Reduce the additional salt and adjust the spices to taste.
Change the greens: Substitute a power baby greens blend for the baby spinach.
One reply on “Spiced Sun-dried Tomato, Paneer & Spinach Stuffed Parathas”
I never thought sun dried tomatoes could go in Indian recipes! I didn’t make the flatbreads but used the stuffing in phyllo triangles. It was absolutely delicious.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
One reply on “Spiced Sun-dried Tomato, Paneer & Spinach Stuffed Parathas”
I never thought sun dried tomatoes could go in Indian recipes! I didn’t make the flatbreads but used the stuffing in phyllo triangles. It was absolutely delicious.