Palak paratha (Spinach paratha) Recipe

Parathas are Indian flatbreads made of entire wheat flour, spinach, and spices. “Palak” is the Hindi term for “spinach,” paratha are Indian flatbreads made of non-leavened dough. Thus, palak parotha are spinach flatbreads. They are nutritious, tasty, and easy to prepare. They are delicious and served with Chutney curry or dal. Cover them in your preferred fillings, then make Kathi rolls or wraps for vegetables.


Palak parathas are delicious for an evening meal anytime in the daytime. They can also be a great addition to the school lunch or office lunch box. My kids’ favorite, they enjoyed them inside their lunchboxes and rolled up with paneer bhurji, fresh vegetables and. I enjoy experimenting with various varieties of ingredients in the palak parathas.

Regularly consuming spinach can help our body fight iron deficiencies and improve our immune system. This is one of the most effective ways to incorporate spinach into our diet because the leaves are cooked lightly, and most nutrients remain retained.

As mentioned, these work perfectly in any Chutney easy daal or vegetable curry. This time, I prepared them using beetroot Chutney and a vegetable salad.

Two types of parathas are made of Indian food that is plain and filled. Plains that are not stuffed, which is why they’re pretty easy to cook and don’t require any cooking. Puree spinach leaves before adding them to your flour. Adjust the spice according to your preferences, and then form the dough.

The dough does not require rest and can be immediately rolled into parathas. Also, you can create these as I did or even make square and triangle parathas as I did with these simple parothas.

They are delicious, and even normal ones are delicious. If you have kids who aren’t a fan of greens, try this recipe. Go.

Making palak paratha

  1. Pick each leaf of spinach and look for any worms. Put them into an enormous pot of water. When you’re done, sprinkle a little crystal salt on it, then leave it for some time. It helps remove residual pesticides. After that, rinse them a couple of times with clean water. Take them out to drain entirely. I used between 125 and 150 grams of spinach weighed without stalks. Anything less than that is good enough.
  2. Blend them in a container with half an inch of garlic or ginger and one green chili. Do not use chili for kids. I generally add 1 – 2 tablespoons. Water into the jar since I drain the spinach thoroughly. This allows the spinach to be blended into the consistency of a puree. Too much water can cause the dough to become sticky, and it may be necessary to increase the amount of flour.
  3. Include 1 1/2 cups of whole wheat flour. Also, add palak purée 1 teaspoon garam masala, and 1/2 teaspoon salt. You can also use other preferred spices, such as carom seeds, kasuri methi, etc.
  4. Mix all the ingredients and create a smooth, non-sticky dough. If necessary, add water. If the dough becomes too dry, then you can add more flour. You can add one tablespoon of oil (optional).
  5. Knead until the dough is smooth and elastic. Sprinkle a few droplets of olive oil. Place the oil in a container and let it sit for 30 mins.
  6. Make equally sized balls, and then set them aside. It will yield six to seven parathas based on their size and thickness.

How  to make palak paratha?

  1. Sprinkle some flour over the area of rolling and on the ball. Then, flatten them a little and roll the paratha. Sprinkle lightly with flour to keep the paratha from getting stuck. The paratha should be a manageable palak paratha. If you want to create layers of paratha, read this blog post about simple Parathas.
  2. The griddle or tawa should be heated with a large flame. Once the griddle has heated enough, move the paratha in a palak, clean off the leftover flour, then transfer the paratha to the grid.
  3. In a short time, you’ll start to notice bubbles.
  4. Turn the palak paratha on the opposite side, then gently push it down using a utensil until it is puffy. Sprinkle 1 teaspoon of ghee on the paratha.
  5. Press the paratha gently for a few seconds to allow it to puff up. The paratha may only be puffy if it’s thick enough or receives sufficient heating. Clear the tawa and remove any dry flour before you start roasting your next one.

Then, you can stack them to make them more soft. Put them in an old kitchen towel. Once they are cool, put them into an airtight container to keep them at a comfortable temperature for a long time.

How I make palak paratha?

Palak paratha

  1. I prefer to blend the palak and then blend it with the flour. You can add the finely chopped palak. As I have kids who can be fussy, I prefer mixing these ingredients.
  2. Beware of adding spinach leaves since they may impart an unpleasant or metallic flavor.
  3. I don’t blanch the palak or any other leafy greens. However, if you’re on a low-oxalate diet, putting the spinach in boiling water is fine, and letting it sit for around 1 or 2 minutes. After that, add them to cold water. Take them out and reuse them.
  4. You can adjust the number of spice powders according to your preferences. This recipe will create mildly spiced palak paratha.
  5. You could also substitute little multi-grain flour with whole wheat flour for the recipe.

Ingredients (Us Cup = 240ml )

  •  1 1/2 cups whole Wheat Flour (atta)
  •  1 1/2 cups of spinach (palak about 125 to 150 grams of leaves)
  •  1/2 inch of ginger or up to 2 cloves of garlic
  •  1/4 tsp garam masala (optional)
  •  1 tiny green chili (optional Optional, skip for kids)
  •  1/2 teaspoon salt (adjust the salt according to your preference)
  •  1 to 2 tablespoons water to mix palak (optional)
  •  1 tbsp Oil for kneading
  •  2 Tbsp Ghee to toast

Cooking Steps & Instructions

  • Making palak paratha
  • Clean the spinach thoroughly and then drain it completely.
  • Mix them in a blender with ginger, chili, or garlic, and blend into one fine puree with 1 – 2 tablespoons of water. Please make use of water only when it is required.
  • Incorporate the purée into the flour with spice and salt powders.
  • Make the dough.
  • If the dough becomes sticky, sprinkle more flour on top and then knead it until an unsticky dough.
  • If the dough becomes too dry, add it with water, then work it into a ball.
  • A little oil is added, and the dough will be kneaded thoroughly to create a smooth, flexible dough.
  • Put this in the fridge for 20-30 minutes. Form 8 equal-sized balls. Then cover them.

Palak Paratha

  • The rolling surface should be sprayed with flour and make a ball flat. Sprinkle with flour.
  • It is then rolled to create a slightly thin palak paratha.
  • Sprinkle the flour on top of the paratha whenever needed to keep it from sticking. It should be slightly larger than the roti.
  • The tawa should be heated enough. Place a paratha in the tawa.
  • As the paratha begins to form bubbles, they will appear over it.
  • Switch it to the other side. Then gently press the paratha using a spatula to make it puff. The paratha should be cooked until golden spots begin to appear.
  • Once done, smear little ghee.
  • Put a kitchen towel on the plate. Arrange the palak parathas in a stack for them to stay in a soft.
  • Serve palak parathas along with chutneys, dal, or curry. Use them into rolls using vegetable eggs or fillings made of egg.

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