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palak paratha recipe | how to make palak paratha recipe | spinach paratha

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palak paratha recipe with step by step photos. palak paratha or spinach paratha is another excellent variation of paratha where you can include some healthy greens in the paratha.

palak ka paratha is specially good for children who are usually not fond of spinach. the paratha is one type of unleavened indian flat bread in which different stuffings are added. depending on the stuffing added, the paratha gets its name. so there is:

parathas are typical breakfast dish in north india specially in punjabi families. in punjab, they use a lot of ghee to fry the parathas till they are browned very well and serve them with white butter or curd or pickle.

you can also use oil to fry them, like i do. these parathas are little crisp in taste as my mil fried them in extra oil. otherwise, if you use less oil then they are not that crisp.

when making parathas, its better to follow the rolling and folding technique. while rolling the dough, apply some oil or ghee and fold the dough. this way you get layered parathas and with a soft texture inside. here we made square shaped parathas as explained in this ajwain paratha post. you can also make triangular parathas as explained in this plain paratha recipe.

the palak parathas can be had with lemon or mango pickle or even with curd or white butter. i made this paratha for a short trip. parathas don’t get spoiled easily and are often made for lunch boxes or for one day journeys.

if you are looking for similar recipes then do check:

palak paratha recipe below:

5 from 12 votes
palak paratha recipe | spinach paratha recipe
prep time
25 mins
cook time
30 mins
total time
55 mins
 

palak ka paratha recipe - unleavened indian flat bread made with spinach. no onion no garlic recipe.

course: breakfasts
cuisine: indian, punjabi
servings: 9 to 10 paratha
calories: 197 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
  • 2 cups whole wheat flour (atta)
  • 200 to 250 grams spinach or palak
  • 1 or 2 green chilies, finely chopped (hari mirch) optional
  • ¼ teaspoon carom seeds (ajwain)
  • 2 teaspoon oil or ghee for kneading dough
  • 4 teaspoon oil or ghee while folding the parathas
  • 1 pinch asafoetida (hing) - optional
  • salt as required
  • oil or ghee for frying the parathas
how to make recipe
making palak puree for paratha:
  1. rinse the spinach leaves very well in water. drain them.

  2. heat water and boil the spinach leaves in hot water for 5 to 7 minutes.

  3. strain and keep some of the stock in which we have boiled the spinach leaves.

  4. puree the spinach in a blender.

kneading dough and rolling spinach paratha
  1. in a large bowl mix the whole wheat flour with salt, carom seeds, green chili and asafoetida.

  2. add the spinach puree and 2 tsp oil. mix well.

  3. add required amount of stock or water and make a smooth dough.

  4. take a medium size ball from the dough. roll the dough ball into a small circle.

  5. spread some oil or ghee on the top of the rolled dough. i have used ghee.

  6. fold from both sides. apply the oil or ghee on the folded side.

  7. again fold from one side. you will get a square shape. roll into a medium sized parathas.

making palak paratha:
  1. place the palak paratha on a hot tava.

  2. once you see some bubbles on the paratha and its 1/4th cooked, then flip it.

  3. drizzle some oil or ghee on the top side. i used ghee to roast the paratha.

  4. when the second side is half cooked then flip again.

  5. again apply some oil or ghee on the top side (or second side).

  6. press the paratha edges with the spatula or back of a spoon so that the palak paratha cooks evenly from all sides. you can flip a couple of times for even cooking.

  7. cook palak ka paratha till they are crisp and brown from both sides.

  8. make all palak parathas this way. 

  9. serve the palak paratha hot with yogurt or pickle. you can also stack the palak parathas in a roti basket or casserole and serve them warm later.

recipe notes

approximate nutrition info per palak paratha:

Nutrition Facts
palak paratha recipe | spinach paratha recipe
Amount Per Serving
Calories 197 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Monounsaturated Fat 3g
Cholesterol 29mg 10%
Sodium 293mg 12%
Potassium 221mg 6%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Protein 4g 8%
Vitamin A 48.8%
Vitamin C 8.3%
Calcium 3.1%
Iron 8.8%
* Percent Daily Values are based on a 2000 calorie diet.


how to make spinach paratha or palak paratha recipe:

1. rinse 200 to 250 grams spinach leaves very well in water and then drain them.

2. heat water and boil the spinach leaves in hot water for 5 to 7 minutes. strain and keep some of the stock in which we have boiled the spinach leaves.

3. add the blanched spinach leaves to the blender.

4. make a smooth puree without adding any water.

5. in a large bowl, take 2 cups of whole wheat flour (atta), ¼ teaspoon carom seeds (ajwain), 1-2 finely chopped green chili (if using), 1 pinch of asafoetida (hing) and salt as required. mix them.

6. then add the spinach puree and 2 tsp oil. mix well.

7. add required amount of stock or water.

8. knead into a smooth dough.

9. take a medium size ball from the dough.

10. roll the dough ball into a small circle. sprinkle some flour while rolling the dough ball.

11. spread some oil or ghee on the top of the rolled dough. i have used ghee.

12. fold from both sides.

13. apply the oil or ghee on the folded side.

14. again fold from one side. you will get a square shape.

15. roll into a medium sized parathas.

16. place the palak ka paratha on a hot tava.

17. once you see some bubbles on the paratha and its 1/4th cooked, then flip it.

18. drizzle some oil or ghee on the top side. i used ghee to roast the paratha.

19. when the second side is half cooked then flip again.

20. again apply some oil or ghee on the top side (or second side).

21. press the paratha edges with the spatula or back of a spoon so that the palak paratha cooks evenly from all sides. you can flip a couple of times for even cooking.

22. cook palak ka paratha till they are crisp and brown from both sides.

23. make all palak parathas this way. serve the palak paratha hot with yogurt or pickle. you can also stack the palak parathas in a roti basket or casserole and serve them warm later.




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This post was last modified on April 29, 2018, 11:20 pm

    Categories Dinner RecipesIndian Breakfast RecipesKids RecipesNorth Indian RecipesPunjabi RecipesTiffin RecipesVegan Recipes

View Comments (45)

    • Made above but forgot to add hing. Also rolled 2 small sized chappatis of dowugh and put lots of grated mozarella cheese one one chapatti and put second chappati on top of it and rolled in one paratha (paalak cheese paratha). It was awesome !!!! Thank you very much.

  • Hi Dassana This is a great recipe especially if you have people at home who dont like palak sabjis. This is one terrific way to down palak in a delicious way. Thanks again.

    • welcome shilpa. i agree. palak paratha is good way to introduce palak to family members who don't like palak.

  • In your recipe you said to puree palak but in the image shown above it looks like it has been cut not pureed? can you tell me whats the best?

    thanks

    • Dj, my mother in law pureed the palak in a strainer and not in a blender. thats why this look. you can use any of the method. i must say, you have sharp eyes.

  • Hi Dassana,
    After making Aloo-methi recipe of yours, this is the another recipe of yours, which i found easy to understand. Will definitely try out this one in breakfast.
    Anupama

  • In this particular receipe, did you cut the spinach? Because I just checked other sites, the pureed palak paratha is looking total green, where as yours look yellow and green spinach. Please let me know which way it is better. I love your blog and first thing when I want to try something, I visit your site.

    • thanks neelima. my mother in law pureed the blanched palak/spinach in a strainer and not in a blender. so the consistency was not very smooth. you can puree the palak also. but if pureeing in a strainer then just use the leaves and not the stem. both the methods taste good.

  • simply superb. my family enjoyed palak parathas. now no going out to restaurants. Ur paratha recipes are both nutritious and yum.

  • Hey Thank You so much for all the awesome recipes

    I just got married on 13th February and with help for your RECIPE I am able to impress my in-laws.

    I elder sister in law whose son who is 3 yrs old and since I started making different parathas using your RECIPE he started eating solid food.

    Looking forward for more RECIPE

    Thank You so Much and bless you .

    • welcome razia. thats good to know. i will be adding some more paratha recipes soon. wish you all the best in your married life and hope you keep on cooking delicious food.

  • Hi I am Anita. I have tried many receipes of yours. All are very tasty. Tell me one thing can I add garlic and ginger for palak parota.

    • anita there is no need but if you still wanna add then just add 1 tsp chopped ginger. hope this help's you thanks.

  • Hi!
    I need to make these for a two day trip. How do i ensure they stay soft? Should i brown them till crisp or just a bit? Should i wrap them in aluminum foil when they are still hot or wait to cool completely? Please explain in details, as i always end up having ones that are not soft. Good if eaten hot, otherwise no.
    Thank you. Really like your recipes a lot, especially because of measurements and detailed steps.

    • ruchi, don't brown them too much. just cook them the way you would make normal parathas. as soon as you remove from tawa, place them in a warm casserole. cover the casserole. in a casserole they will stay warm. then remove the whole batch from the casserole and pack them tightly in a foil. the parathas will be still be hot or warm. don't allow them to become cool while packing in foil, as then they turn out slightly dense. also use oil while roasting parathas. oil ones will stay softer.

  • In picture Looks like u have chopped palak and mixed in the flour but in description u said it should be pureed and mixed..what I should do for best taste

    • the recipe was made by my mother in law. she pureed the blanched palak/spinach in a strainer and not in a blender. so the consistency was not very smooth. you can puree the palak also. both the methods taste good.

  • Hi, my husband's food habit is same like kids (tough for me )!! my husband don't like green leafy vegetable, but he loves these paratha, want to know if I can replace spinach with red spinach in this recipe? Want to add more variety of veggie in his diet.

  • Hey D , I have always loved parathas , but was never able to make them because of the complicated process of putting the filling in between and then rolling them flat . Your process is very simple and effective. Me and my 2 year old daughter loved these parathas?.

    • thanks again preethi. parathas are a staple at home. so i make then often. in fact i have added almost all the various paratha recipes on blog. this palak paratha is very easy. in fact you can even add some grated veggies like carrot, beetroot, zucchini, suran (elephant yam) and pumpkin. tastes very good. add your choice of spices.

  • Hi. I wanted to clarify if palak puree should be mixed with wheat flour or stuffed after rolling. Also, how long the dough should rest. Thanks.

  • Loved the recipe and the detailed steps Dassana! Your website is invaluable - even made a cook out of an engineer ;) I appreciate your detailed notes very much - I am here 4-5 times a week! May the universe bless you with continued grace and happiness.

    • thanks a lot varsha for your positive feedback and the best wishes. i am touched reading your kind words.

  • Can I puree the palak and refrigerate it and use it as and when needed. Will it affect the nutritional value of the parathas? It will become very convinent if I blend palak for 2-3 days..

    • you can puree the palak and use it as needed. but freeze it. food especially in the raw form or pureed form does have a minor loss of nutrients when kept for long hours or days. but still overall the palak puree will have nutrients, so you can use it.

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