Palak ka paratha is an unleavened Indian flatbread made with spinach and whole wheat flour. A no onion no garlic recipe.
The paratha is one type of unleavened Indian flatbread in which different stuffings are added. Depending on the stuffing added, the paratha gets its name.
Spinach paratha is another excellent variation of paratha where you can include some healthy greens in the paratha. It is especially good for children who are usually not fond of spinach.
Parathas are a typical breakfast dish in North India especially 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. You can also make triangular parathas as explained in this Plain paratha recipe.
The palak paratha can be had with lemon or mango pickle or even with curd or white butter. During winters or monsoons, a cup of hot ginger tea will also go very well with any paratha variety.
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.
You can have them during any time of the day but usually, they are made for breakfast and also made for short journeys or for kids lunch boxes.
How to make palak paratha
Making palak puree
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.
Kneading dough for palak paratha
5. In a large bowl, take 2 cups of whole wheat flour, 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 the required amount of stock or water.
8. Knead into a smooth dough.
Rolling palak paratha
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 paratha.
Cooking palak paratha
16. Place the palak ka paratha on a hot tava or skillet.
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 (clarified butter) 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 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. Make all the parathas this way. While making the second paratha wipe the tava (skillet) with a kitchen napkin if there is any excess or extra whole wheat flour on it.
23. Serve the Palak paratha hot with yogurt or pickle. We usually have them with mango pickle or lemon pickle. You can also stack the palak parathas in a roti basket or casserole and serve them warm later.
They can also be packed for lunch boxes or had for lunch or dinner or as an evening snack with a cup of tea.
More paratha recipes for you!
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- 2 cups whole wheat flour
- 200 to 250 grams spinach or palak
- 1 or 2 green chilies, finely chopped - 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 (clarified butter) for frying the paratha
making palak puree
- Rinse the spinach leaves very well in water. Drain them.
- 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.
- Puree the spinach in a blender.
kneading dough for palak paratha
- In a large bowl mix the whole wheat flour with salt, carom seeds, green chili and asafoetida.
- Add the spinach puree and 2 tsp oil. Mix well.
- Add the required amount of stock or water and make a smooth dough.
rolling palak paratha
- Take a medium size ball from the dough. Roll the dough ball into a small circle.
- Spread some oil or ghee on the top of the rolled dough. I have used ghee.
- Fold from both sides. Apply the oil or ghee on the folded side.
- Again fold from one side. You will get a square shape. roll into a medium-sized paratha.
Making palak ka paratha
- Place the paratha on a hot tava.
- Once you see some bubbles on the paratha and its 1/4th cooked, then flip it.
- Drizzle some oil or ghee on the top side. i used ghee to roast them.
- When the second side is half cooked then flip again.
- Again apply some oil or ghee on the top side (or second side).
- Press the paratha edges with the spatula or back of a spoon so that the paratha cooks evenly from all sides. You can flip a couple of times for even cooking.
- Cook them till they are crisp and brown from both sides.
- Make all paratha this way. While making second paratha wipe the skillet or tawa with a kitchen napkin, if there is any excess or extra whole wheat flour on it.
- Serve the palak paratha hot with yogurt or pickle. You can also stack them in a roti basket or casserole and serve them warm later or packed for tiffin box.
Nutrition Info Approximate values
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