This Palak Paratha, or Spinach Paratha, is a delicious, flavorful, and fiber-rich Indian flatbread made with wheat flour, spinach, and some essential spices. It can be served as breakfast, lunch, or dinner as a side dish, or even as a snack.
It’s a vegetarian and vegan recipe that can easily be made gluten-free with a few adjustments. These parathas are loved by both kids and adults alike.
Traveling to different countries allows you to experience authentic cuisine and gather inspiration.
Table of contents
If you’re looking for a tasty and healthy twist on your usual flatbreads, you’ve come to the right place. This quick and easy flatbread recipe comes to the rescue.
About Palak Paratha
Palak Paratha, also known as Spinach Paratha, is a super simple yet nourishing unleavened Indian flatbread. It’s ideal for breakfast with a side of pickle, raita, chutney, and a steaming cup of masala chai.
It makes a wonderful side dish for lunch or dinner, or any other meal with dal or a curry of your choice. It can also be used as a wrap for your favorite fillings, such as chickpea salad, paneer bhurji, or even plain fresh veggies.
Palak is the Hindi name for spinach, and paratha is a common name for flatbread in the Hindi language. Hence, this spinach flatbread is called Palak Paratha.
In this recipe, spinach is mixed with wheat flour, gram flour, and spices to prepare this vibrant flatbread. The addition of spinach makes it a fantastic way to sneak more greens into your diet.
The fresh spinach leaves in this recipe not only bring a burst of fresh color but also add nutrients and health benefits to your table.
This easy-to-make flatbread is mouth-watering, satisfying, and filling. Made with some handy ingredients, this delightful spinach-infused Indian flatbread is ready in 30 minutes.
30-Minute Palak Paratha: A Versatile and Flavorful Spinach Flatbread Recipe
Loaded with whole wheat flour, freshly chopped spinach leaves, and a dash of essential spices such as cumin seeds, carom seeds, red chili powder, coriander powder, salt, and garam masala, this easy recipe for palak paratha recipe comes together in just 30 minutes.
Whether you’re craving a warm and savory breakfast, looking for an easy lunchbox dish, or want a hearty dinner side, this nutritious and flavorful flatbread recipe has got you covered.
One of the best things about the recipe of Palak Paratha is its versatility. There are many ways to make Palak Parathas at home. The variety depends on rolling techniques, spices, and the way spinach is used, each method giving a unique tasting paratha.
This type of Palak Paratha is quite different from the Aloo Palak Paratha I used earlier, where I used spinach puree or palak puree for making palak paratha dough and filled it with aloo masala. Palak Ka Paratha is a combination of Palak Paratha and Aloo Paratha.
I prepared this Spinach Paratha recipe by kneading finely chopped spinach leaves right into the dough, inspired by my mom’s Palak Paratha recipes.
You can also make it using spinach puree for a smooth texture and a greener hue.
I have made triangle parathas here, but you can make circular or square parathas.
So, are you ready for a spin on your everyday bread? Let’s make it.
This Palak Paratha
✓ is easy to whip up
✓ can be served as breakfast, lunch, dinner, or as a snack
✓ pairs wonderfully with any yogurt
✓ can also be packed in a lunchbox
✓ is vegetarian and vegan
✓ is very simple and versatile
✓ can also be made gluten-free
✓ is packed with iron and other nutrients
✓ has a rustic texture and appearance
✓ is perfect for picky eaters
✓ is a great option for sneaking veggies into your diet
Ingredients
- Spinach (Palak): The star ingredient of this recipe. This superfood enriches the parathas with nutrients and flavor. I’ve used fresh spinach leaves for making parathas, but you can also use blanched spinach or spinach puree for a vibrant color.
Frozen spinach is also suitable for making this flatbread.
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Flour: A mix of whole wheat flour and gram flour is used to make the paratha dough. Whole wheat flour provides a wholesome and hearty base, while gram flour adds earthy notes and makes them softer in texture.
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Ginger & Garlic: These add an aromatic touch and distinct flavor to the parathas. You can also use ginger garlic paste here.
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Green Chilies: These add some extra heat and a flavor punch.
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Spices: I have used some dry and whole spices such as red chili powder, red pepper flakes, turmeric powder, coriander powder, garam masala, cumin seeds, carom seeds (ajwain), black salt, and regular salt.
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Oil or Ghee: Some type of fat is needed for kneading the dough and roasting the parathas. I’ve used oil here, but you can also use ghee for a more aromatic taste. The addition of ghee or oil gives the parathas richness and a crispy texture.
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Water: Room temperature water is used for kneading the dough, but warm water can also be used.
How to Make Palak Paratha
Making Palak Paratha is straightforward. Simply knead a pliable dough using whole wheat flour, gram flour, fresh spinach leaves, ginger, garlic, green chilies, spices, and water. Let it rest for 30 minutes.
Once rested, knead the dough again, divide it into balls, roll each ball into a triangle-shaped paratha, and roast it on a pan with some ghee or oil. That’s it. Serve them hot with any chutney or pickle.
Variations
Palak Paneer Paratha
If you love palak paneer, why not make a protein-packed variant of the palak paneer paratha recipe? To make this version of spinach paratha, use spinach puree for the dough and fill it with paneer stuffing. You can use this paneer paratha filling to make this version. The rest of the recipe remains the same.
Spicy Palak Roti
Instead of making a paratha, you can roll it into a circle like a roti and cook it on a griddle, then directly over the heat. This spicy roti can be served with some ghee and pickles.
Aloo Palak Paratha
For this version, you can follow the aloo palak paratha recipe I have shared previously.
Double Spinach Paratha
To make a double spinach paratha, stuff it with chopped spinach and boiled potato filling.
Serving Suggestions
These parathas taste best when served hot straight from the griddle, as is or with a dollop of butter, pickle, or chutney. When serving them as lunch, you can pair them with curry, stir fry, or dal palak of your choice.
For lunch or dinner, I like to enjoy these palak parathas with palak chole, paneer khurchan, cucumber raita, and peach chutney. You can also relish them with a cup of hot chai as a tea-time snack.
A refreshing salad on the side completes the meal.
Storage Suggestions
These parathas stay fresh for up to 3-4 days when stored in the refrigerator in an airtight container. To store, transfer these parathas to a container lined with kitchen tissue and refrigerate.
When you’re ready to serve, simply reheat them in a microwave for 20 seconds or warm them up in a skillet.
Freezing:For longer shelf life, you can also freeze spinach parathas. To freeze, let the parathas cool completely. Then place a piece of parchment paper between each paratha, wrap them in cling wrap, then place them in a ziplock bag and freeze for up to 2 months.
Thaw them overnight in the refrigerator. For best results, reheat them in a pan before serving.
Anupama’s Tips & Tricks for the Perfect Palak Paratha
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Spinach: I’ve used freshly chopped spinach leaves for making these parathas. You can also use blanched spinach, frozen spinach. For smooth, evenly colored dough, you can even use spinach puree.
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Garlic: Adding garlic is optional. If you don’t eat garlic, you can omit it from this recipe. The parathas will still taste great.
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Resting: It’s highly advised to rest the dough. Resting makes the dough softer and easier to work with, ensuring the best-tasting parathas.
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Spices: This recipe makes spicy parathas. If you prefer less spicy options, feel free to remove the green chilies or reduce the amount of red chili powder. Also, feel free to use your favorite spice blend.
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Seeds: I have used cumin seeds and carom seeds in this flatbread recipe. You can also use other seeds such as coriander seeds, sesame seeds, nigella seeds, or flaxseeds.
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Liquid: If you want to increase the shelf life of these parathas, or if making them for a road trip, use milk instead of water for kneading the dough.
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Fresh Greens: Instead of spinach, you can also use other greens such as methi (fenugreek leaves) or kale. You can even use a mix of greens.
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Frozen Spinach: If using frozen spinach, ensure it’s thawed and squeezed to remove any liquid before chopping and adding it to the recipe.
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Gram Flour: Adding gram flour (besan) gives the parathas an earthy taste and smooth texture. It’s optional but recommended. For variation, you can use multigrain flour.
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Serving: Serve these parathas with plain yogurt, raita, chutney, dips, or ketchup of your choice.
FAQ
Can I use frozen spinach?
Yes, you can use frozen spinach in this recipe. Just make sure to thaw and drain it well before using.
Can I make spinach flatbread in advance?
Yes, you can make this paratha ahead of time as it stays fresh for up to 4 days in the refrigerator. Simply reheat them in a pan or microwave before serving.
Can I reheat palak Paratha?
Yes, you can reheat palak paratha using a microwave or a pan. In the microwave, heat them for about 15-20 seconds or until warm. When reheating on a pan, cook them on medium-low heat until they are crispy and warm.
How to pack Paratha in a lunch box?
Let them cool slightly for about 5-10 minutes, then wrap them in kitchen tissue before packing in your lunch box. This prevents the parathas from becoming soggy.
Is palak Paratha vegan?
Yes, this paratha recipe is entirely vegan as it only uses oil for making the dough and roasting the parathas.
Palak Paratha Recipe (Spinach Paratha) (Step-by-step photo instructions)
For making Palak Paratha Spinach Paratha
- Add whole wheat flour, chickpea flour, and chopped spinach to a large mixing bowl. Then, add pink salt, coriander powder, red pepper flakes, red chili powder, carom seeds, cumin seeds, chopped green chilies, garam masala powder, grated ginger, grated garlic, and salt.
- Mix everything well to combine. Then add 2 teaspoons of oil or ghee and mix again.
- Now, slowly add water and knead into a soft dough.
- Drizzle with a few drops of oil and spread it evenly.
- Cover the dough with a wet kitchen towel or a dishcloth and keep it aside for 20 minutes.
Make Palak Paratha
- Once the dough has rested, knead it again for a few seconds. We need a slightly smooth dough.
- After resting, the spinach releases water, so the dough might become a bit sticky. In that case, add a bit more dry flour and knead it well again.
- Then, divide the dough into 9-10 equal portions and roll each into a smooth ball, then flatten each ball between your palms. You can use some dry flour if the dough is sticking to your palms. Keep all the dough balls covered with a cloth to prevent them from drying out.
- Take one ball-sized piece of dough and dip it into dry flour.
- Roll it to make a 4-inch diameter circle.
- Apply ghee or oil generously on the rolled circle and sprinkle with some dry flour.
- Fold the sides to make a semi-circle. Now, apply ghee or oil on the half circle and sprinkle with some dry flour. Brushing with oil or ghee separates the layers.
- Then fold it again to make a triangle.
- Dust and roll to make about a 4-5 inch triangle and approximately ⅛th of an inch in thickness. Parathas are generally rolled slightly thicker than rotis.
- Heat a griddle or tawa over medium heat. Transfer the rolled paratha to the hot griddle (tawa) and cook it for 2-3 minutes on medium heat or until brown spots appear on the bottom side.
- Once you start seeing bubbles form and the color changes, flip it.
- Brush the cooked side with oil/ghee and cook the other side for 2-3 minutes.
- Flip it again and brush it with ghee/oil.
- Cook from both sides until the palak paratha is crispy and golden brown. Keep pressing the parathas with a spatula for even cooking. Cook all the palak parathas the same way.
- Your spinach parathas are ready. You can serve them hot with raita, chutney, or pickle. You can also serve these palak parathas as they are or as an evening snack with Masala Chai.
Recipe Card
Palak Paratha Recipe (Spinach Paratha) [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breakfast | Indian | 10 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 221 calories | 1 |
INGREDIENTS
For Palak Paratha (Spinach Paratha)
- 2 cups whole wheat flour
- 1/2 cup chickpea flour
- 400 grams spinach (palak), finely chopped
- 1/2 teaspoon pink salt, optional
- 1 teaspoon coriander powder
- 1 teaspoon red pepper flakes
- 1 teaspoon Kashmiri red chili powder or paprika
- 1 teaspoon carom seeds
- 1 teaspoon cumin seeds
- 2 teaspoons green chilies, chopped
- 1/2 teaspoon garam masala powder
- 1 tablespoon minced or grated ginger
- 1 tablespoon minced or grated garlic
- Salt, to taste
- 2 teaspoons oil, or ghee
- Water, as needed
- Oil or ghee, for frying
INSTRUCTIONS:
For making Palak Paratha Spinach Paratha
- Add whole wheat flour, chickpea flour, and chopped spinach to a large mixing bowl. Then, add pink salt, coriander powder, red pepper flakes, red chili powder, carom seeds, cumin seeds, chopped green chilies, garam masala powder, grated ginger, grated garlic, and salt.
- Mix everything well to combine. Then add 2 teaspoons of oil or ghee and mix again.
- Now, slowly add water and knead into a soft dough.
- Drizzle with a few drops of oil and spread it evenly.
- Cover the dough with a wet kitchen towel or a dishcloth and keep it aside for 20 minutes.
Make Palak Paratha
- Once the dough has rested, knead it again for a few seconds. We need a slightly smooth dough.
- After resting, the spinach releases water, so the dough might become a bit sticky. In that case, add a bit more dry flour and knead it well again.
- Then, divide the dough into 9-10 equal portions and roll each into a smooth ball, then flatten each ball between your palms. You can use some dry flour if the dough is sticking to your palms. Keep all the dough balls covered with a cloth to prevent them from drying out.
- Take one ball-sized piece of dough and dip it into dry flour.
- Roll it to make a 4-inch diameter circle.
- Apply ghee or oil generously on the rolled circle and sprinkle with some dry flour.
- Fold the sides to make a semi-circle. Now, apply ghee or oil on the half circle and sprinkle with some dry flour. Brushing with oil or ghee separates the layers.
- Then fold it again to make a triangle.
- Dust and roll to make about a 4-5 inch triangle and approximately ⅛th of an inch in thickness. Parathas are generally rolled slightly thicker than rotis.
- Heat a griddle or tawa over medium heat. Transfer the rolled paratha to the hot griddle (tawa) and cook it for 2-3 minutes on medium heat or until brown spots appear on the bottom side.
- Once you start seeing bubbles form and the color changes, flip it.
- Brush the cooked side with oil/ghee and cook the other side for 2-3 minutes.
- Flip it again and brush it with ghee/oil.
- Cook from both sides until the palak paratha is crispy and golden brown. Keep pressing the parathas with a spatula for even cooking. Cook all the palak parathas the same way.
- Your spinach parathas are ready. You can serve them hot with raita, chutney, or pickle. You can also serve these palak parathas as they are or as an evening snack with Masala Chai.
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NOTES:
- I've used freshly chopped spinach leaves for making these parathas. You can also use blanched spinach, frozen spinach. For smooth, evenly colored dough, you can even use spinach puree.
- Adding garlic is optional. If you don't eat garlic, you can omit it from this recipe. The parathas will still taste great.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/palak-paratha-recipe-spinach-paratha/
