palak paratha recipe, how to make palak paratha

palak ka paratha is an unleavened indian flat bread made with spinach. no onion no garlic recipe.
5 from 15 votes

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 paratha, spinach paratha, palak paratha recipe

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.

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. 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. 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.

few more paratha recipes for you!

palak paratha

5 from 15 votes
Prep Time:25 mins
Cook Time:30 mins
Total Time:55 mins
palak ka paratha is an unleavened indian flat bread made with spinach. no onion no garlic recipe.
palak paratha
Course:breakfasts
Cuisine:indian,punjabi
Servings:9 to 10 paratha
Calories:197

INGREDIENTS FOR palak paratha

(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 palak paratha

making palak puree for palak paratha

  • 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 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 palak paratha.

making palak ka paratha

  • place the palak 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 the palak paratha.
  • 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 palak paratha cooks evenly from all sides. you can flip a couple of times for even cooking.
  • cook palak ka paratha till they are crisp and brown from both sides.
  • make all palak paratha this way. 
  • serve the palak paratha hot with yogurt or pickle. you can also stack the palak paratha in a roti basket or casserole and serve them warm later.
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how to make palak paratha

making palak puree

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

palak paratha or spinach paratha

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.

palak paratha or spinach paratha

3. add the blanched spinach leaves to the blender.

palak paratha or spinach paratha

4. make a smooth puree without adding any water.

palak paratha or spinach paratha

kneading dough for palak paratha

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.

palak paratha or spinach paratha

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

palak paratha or spinach paratha

7. add required amount of stock or water.

palak paratha or spinach paratha

8. knead into a smooth dough.

palak paratha or spinach paratha

rolling palak paratha

9. take a medium size ball from the dough.

palak paratha or spinach paratha

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

palak paratha or spinach paratha

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

palak paratha or spinach paratha

12. fold from both sides.

palak paratha or spinach paratha

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

palak paratha or spinach paratha

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

palak paratha or spinach paratha

15. roll into a medium sized palak paratha.

palak paratha or spinach paratha

cooking palak paratha

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

palak paratha or spinach paratha

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

palak paratha or spinach paratha

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

palak paratha or spinach paratha

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

palak paratha or spinach paratha

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

palak paratha or spinach paratha

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.

palak paratha or spinach paratha

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

palak paratha or spinach paratha

23. make all palak paratha 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.

palak paratha or spinach paratha


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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53 comments/reviews

  1. Hello,

    Thank you for taking the time to prepare this excellent tutorial and share your expertise.
    This is a great recipe – we made it today and our Palak Paratha’s turned out exactly as shown in your photo’s and tasted great.

  2. Made these parathas just now.They turned out so yummy.Everybody loved it.Will definitely make it again.Thanks for sharing this simple and wonderful recipe.

  3. Loved it dassana ji. My school going 3 1/2 year old girl liked it a lot in her lunch box. Not only this.. every recipe you posted helped me a lot. Being a vegetarian I always look forward to ur recipes. Thanks and lots love. Good wishes

  4. Tried this recipe today. Even without folding, its super soft and tasty!
    Thanks for your detailed steps with pictures, amazing recipes.

  5. 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.

  6. 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.

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