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.
Spinach paratha is generally served with a cold refreshing Raita like Boondi Raita, Lauki Raita, Carrot Cucumber Raita or simply plain yoghurt. 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.
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 casserole to eat later.
To make Palak Paratha at home follow the detailed step by step recipe with photos posted below.
Category: Main Course
Nutrition (per serving)
Ingredients For Palak Paratha Recipe
- 250gm 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
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 till 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.
Add 1 tablespoon oil along with spinach puree to this mix. Optionally add one finely chopped green chilli for little extra heat.
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 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 a 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 Indian pickles (like Mango pickles, Carrot pickles) or cold refreshing Raitas (like Boondi Raita, Lauki Raita, or simply plain yoghurt). You can also enjoy it with any Indian curry.
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