Palak Paratha is a delicious and healthy Indian flatbread made from mildly spiced whole wheat flour combined with pureed spinach.
Paratha or stuffed breads are very common part of Indian cuisine. Palak paratha is a very popular variant which is often cooked for breakfast. It is a quick and easy dish to prepare and uses simple ingredients which are easily available throughout the world all around the year.
Rich in nutrients
Spinach is well known for its nutritional qualities and is rich in iron content. It is also an excellent source of Vitamin K, Vitamin A, Manganese, Magnesium and many other minerals.
Palak paratha is a great way to include Spinach in children’s diet. It can be packed in tiffin/lunch boxes along with some dry vegetable curry or pickle. It can be prepared in advance and stored in a casserole to eat later.
Spinach paratha is generally served with plain yogurt or a cold refreshing raita like:
It also goes well with any Indian pickle like mango pickle and carrot pickle or with coriander chutney. You can also serve Palak Paratha with any Indian curry like aloo tamatar or kadai paneer gravy.
To make Palak Paratha at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
- Palak Puri
- Methi Paratha
- Makki Mooli Methi Paratha
- Mooli Paratha
- Broccoli Paneer Paratha
- Paneer Paratha
- Gobi Paratha
Suggested recipe collections :
Palak Paratha Recipe | Spinach Paratha
Ingredients For Palak Paratha Recipe | Spinach Paratha
- 250 gm Spinach Leaves (Palak)
- 2 Cups Whole Wheat Flour (Gehun ka Atta)
- 1 Teaspoon Ajwain (Carom Seeds)
- 1 Teaspoon Saunf (Fennel Seeds)
- 1 Teaspoon Salt, or to taste
- 1 Green Chilli
- 3 Tablespoon Cooking Oil
Step By Step Instructions for Palak Paratha Recipe | Spinach Paratha
- Thoroughly wash spinach leaves and add them to a cooking pan. Add one cup of water and let the spinach leaves blanch for 4-5 minutes.250 gm Spinach Leaves (Palak)
- When the leaves are wilted, drain the water and make a smooth puree from the boiled spinach. Set the puree aside to cool for a couple of minutes.
- To make the dough, take the whole wheat flour in a large mixing bowl. Add salt, ajwain (carom seeds) and saunf (fennel seeds) to the flour and mix it well.2 Cups Whole Wheat Flour (Gehun ka Atta), 1 Teaspoon Ajwain (Carom Seeds), 1 Teaspoon Salt, or to taste, 1 Teaspoon Saunf (Fennel Seeds)
- Add 1 tablespoon oil along with spinach puree to this mix. Optionally add finely chopped green chilli for little extra heat.1 Green Chilli
- Gently start to fold in and knead the mixture so that puree blends in well with the flour.
- Add little water if required and knead to make a soft and smooth dough.
- Divide the dough into 8 equal sized balls and brush them with a little flour.
- Roll the dough into a disc with a rolling pin. Brush a few drops of oil on top.
- Fold it in semicircle (as shown below) and add another coat of oil on top of it.
- Fold it again halfway such that it looks like a triangle and gently press the corners and edges together.
- Dust the surface with some flour and flatten the paratha into a triangular shape using a rolling pin.
- Place the paratha on hot tava (griddle) over medium heat and cook one side till you start observing small bubbles.
- Flip paratha to cook it from other side as well. Small brownish patches will start appearing on paratha as it gets cooked.
- Brush 1 teaspoon oil on the surface. Cook for 10-15 seconds, then flip the paratha again and apply oil on the other side as well.
- Press the paratha with spatula to cook it evenly from all sides. Cook the paratha till it becomes slightly brown and crispy on both sides.
- Palak paratha is ready! Serve it with plain yogurt, raita, pickle or any indian curry.
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4 thoughts on “Palak Paratha Recipe | Spinach Paratha”
Thanks Leera! 🙂
Can I replace the gehun aata with ragi or jowar?
Yeah you can, but those flours are slightly difficult to bind, so I would suggest mixing them with a little amount of plain flour as well.