Palak paratha (spinach paratha)

Palak paratha are healthy & delicious flatbreads made with whole wheat flour and Indian spinach. These are good to serve for a meal with chutney, dal or curry.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time30 minutes

Cook Time20 minutes

Total Time50 minutes

Servings8

AuthorSwasthi

Ingredients (1 cup = 240ml )

1½ cups Whole wheat flour (atta)
1½ cups spinach (palak, roughly 125 to 150 grams leaves)
½ inch ginger or 1 to 2 garlic cloves
¼ tsp garam masala (optional)
1 small green chili (optional, skip for kids)
½ tsp salt (adjust to taste)
1 to 2 tbsp water to blend palak (optional)
1 tbsp Oil for kneading
2 tbsp Ghee for toasting

How to make the recipe

Preparation for palak paratha

Wash spinach and drain completely.
Add them to a blender with chili, ginger or garlic and make a fine puree with the help of 1 to 2 tbsp water. Use water only if needed.
Add the puree to the flour along with salt and spice powders.
Knead together to make a dough.
If the dough turns sticky, just sprinkle more flour & knead to a non sticky dough.
If the dough turns too dry then, sprinkle water & knead.
Add little oil and knead well to make a soft pliable dough.
Set this aside for 20 to 30 minutes. Make 8 equal sized balls. Cover them.

How to make palak paratha

Flour the rolling area and flatten a ball. Sprinkle flour.
Roll it to make slightly thick palak paratha.
Sprinkle flour over the paratha as needed to prevent sticking. It has to be slightly thicker than roti.
Heat a tawa until hot enough. Transfer a paratha to the tawa.
When the paratha begins to get bubbles over it.
Flip it to the other side. Gently press down the paratha with a spatula to puff it. Cook until golden spots appear.
Once done smear little ghee.
Place a kitchen tissue on a plate. Stack the palak parathas to keep them soft.
Serve palak paratha with chutney, dal or curry. Or use them to wrap as rolls with veggie or egg fillings.

NUTRITION (estimation only)