• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking From Heart
  • Home
  • Recipe Index
  • About
    • CH Accolades
    • CH Video Recipes
    • Privacy Policy
  • Contact
  • Subscribe to our Blog!
menu icon
go to homepage
  • Recipe Index
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Paratha Recipes

    Palak Paratha | Spinach Paratha | Palak Roti

    Published: Sep 14, 2021 by Ramya · Leave a Comment

    70 shares
    • Facebook26
    • Twitter
    Jump to Recipe Print Recipe

    Bright and vibrant Palak Paratha recipe with detailed step by step pictures. Spinach Paratha recipe is a healthy & delicious Indian flat bread made using pureed spinach.

    How to make Palak Paratha

    Palak Paratha, a delicious but also a vibrant green Indian flat bread is made with whole wheat flour, spinach puree and other Indian spice powders. It is a simple recipe that can be made with standard Indian kitchen staples, not very different from rotis or chapati. With its bright and beautiful green color, not only it is eye-catchy but also healthy, and it is easier to feed any age group, especially kids.

    Although the preparation is very similar to that of a roti, this is called spinach paratha as there are spice powders used in the dough. It tastes great as it is, but is excellent with any vegetable, paneer, mushroom or egg-based curries on the side.

    Jump to:
    • Key Ingredients
    • Tips & Important Notes for Making Palak Paratha
    • Substitutions & Variations
    • Serving Suggestions
    • Similar Recipes
    • Palak Paratha Recipe with Step by Step Pictures
    • Recipe Notes
    • 📖 Recipe
    • 💬 Comments

    Key Ingredients

    Whole Wheat Flour also known as Atta is the main ingredient in any roti or paratha recipe.

    Blanched & Pureed Spinach along with Fresh Cilantro & Mint Leaves add both color & flavor to the paratha.

    Spice Powders like Red Chilli Powder, Turmeric Powder and Asafoetida are added while preparing the dough for spinach roti.

    For full list of ingredients and exact measurements, check the recipe below.

    Palak ka Paratha Recipe

    Tips & Important Notes for Making Palak Paratha

    Spinach Paratha is a simple and easy recipe that is beginner-friendly. If you can make roti/chapati, you can easily make this delicious palak paratha too. Be sure to checkout my notes and tips below if you are giving this a try.

    Always blanch palak/spinach and not cook or boil it to retain its bright green color. To properly blanch, pour boiling water on roughly chopped palak and immediately remove & immerse it in cold water. This cooks the greens but also retains the color.

    I always puree spinach with some cilantro and mint leaves, as it helps with the flavor.

    Do not add any water while pureeing the spinach. It has enough water content to be able to grind to a smooth puree.

    Palak puree has enough water content to knead the paratha dough. Be cautious in adding extra water and add very little depending on the consistency of the dough. A sticky dough does not work very well for rolling the paratha.

    I do not leave this paratha dough to rest and it does not impact the texture or taste of the paratha.

    Easy Palak Roti recipe

    Substitutions & Variations

    Instead of pureeing the spinach, you can also use finely chopped spinach directly in the dough similar to that of spring onion paratha.

    Adjust the spice powders and add others like coriander powder, cumin powder & garam masala powder depending on the taste preferences.

    In addition to the spice powders, you can also add ajwain/carom seeds or kalonji/onion seeds or til/sesame seeds.

    Roll the paratha laccha style or into triangle paratha instead of a simple roti for adding many layers.

    Spinach Paratha Recipe

    Serving Suggestions

    Palak Paratha is best served hot/warm straight off the tawa 🙂 But if you are like me, ready to enjoy soft parathas, make these ahead and store them in hot pack. Any paneer/mushroom/egg curries go really well with Ghee Parathas. I always serve them with a side of thin sliced onions or pickled onions and a wedge of lemon. Below are some of my favorite side dishes for paratha –

    • Kaju Masala | Cashew Curry
    • Veg Makhanwala
    • Dhaba Style Matar Paneer
    • Vegetable Kurma
    • Mughlai Egg Curry

    Similar Recipes

    You must use the category name, not a URL, in the category field.
    Easy Spinach Paratha recipe

    Palak Paratha Recipe with Step by Step Pictures

    Pour enough boiling water to cover 1.5 cups of roughly chopped spinach. In a minute, drain the water and add enough cold water. Drain off the spinach.

    Add blanched spinach along with ¼ cup of mint leaves & 1 cup of coriander leaves/cilantro to a blender.

    Without adding any water, blend into a smooth puree.

    In a mixing bowl, add 2 cups whole wheat flour, ½ teaspoon red chilli powder, ¼ teaspoon asafoetida, ¼ teaspoon turmeric powder, salt as needed.

    Next add the prepared spinach puree.

    Mix it well, utilizing the water content from the spinach puree.

    Sprinkle water as needed and knead it into a soft, firm dough. Add 1 teaspoon oil on top.

    Knead again for 3-4 mins until it is smooth & pliable.

    Make equal sized balls out of the dough (of desired size)

    Dust a ball of dough in whole wheat flour and flatten it.

    Roll each ball of dough into a roti of about 1mm in thickness. Repeat this with rest of the dough.

    Meanwhile heat a tawa for cooking the paratha. Once hot, set the flame on medium. Gently place the prepared paratha on hot tawa

    Cook the paratha on a hot tawa until there are many golden spots.

    Spread a few drops of oil/ghee on both sides, cook for a few more seconds and remove from heat.

    Serve hot with side dish of your choice.

    Palak Paratha Recipe

    Recipe Notes

    • Adjust spices as per preference.
    • If you don’t wish to use oil for cooking, the paratha can be cooked phulka style too, without any oil directly on the flame.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

    📖 Recipe

    How to make Palak Paratha

    Palak Paratha | Spinach Paratha | Palak Roti

    Ramya
    Bright and vibrant Palak Paratha recipe with detailed step by step pictures. Spinach Paratha recipe is a healthy & delicious Indian flat bread made using pureed spinach.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine North Indian
    Servings 7 paratha

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 2 cups Whole Wheat Flour
    • 1.5 cups Chopped Spinach/Palak
    • ¼ cup Cilantro Chopped
    • ¼ cup Mint Leaves Chopped
    • ½ teaspoon Red Chilli Powder
    • ¼ teaspoon Turmeric Powder
    • ¼ teaspoon Asafoetida/Hing
    • 1 teaspoon Oil + extra for cooking
    • Salt as needed
    • Water as needed
    Prevent your screen from going dark

    Instructions
     

    • Pour enough boiling water to cover 1.5 cups of roughly chopped spinach. In a minute, drain the water and add enough cold water. Drain off the spinach.
    • Add blanched spinach along with ¼ cup of mint leaves & 1 cup of coriander leaves/cilantro to a blender.
    • Without adding any water, blend into a smooth puree.
    • In a mixing bowl, add 2 cups whole wheat flour, ½ teaspoon red chilli powder, ¼ teaspoon asafoetida, ¼ teaspoon turmeric powder, salt as needed.
    • Next add the prepared spinach puree.
    • Mix it well, utilizing the water content from the spinach puree.
    • Sprinkle water as needed and knead it into a soft, firm dough. Add 1 teaspoon oil on top.
    • Knead again for 3-4 mins until it is smooth & pliable.
    • Make equal sized balls out of the dough (of desired size)
    • Dust a ball of dough in whole wheat flour and flatten it.
    • Roll each ball of dough into a roti of about 1mm in thickness. Repeat this with rest of the dough.
    • Meanwhile heat a tawa for cooking the paratha. Once hot, set the flame on medium. Gently place the prepared paratha on hot tawa
    • Cook the paratha on a hot tawa until there are many golden spots.
    • Spread a few drops of oil/ghee on both sides, cook for a few more seconds and remove from heat.
    • Serve hot with side dish of your choice.
      Palak Paratha Recipe

    Notes

    • Adjust spices as per preference.
    • If you don’t wish to use oil for cooking, the paratha can be cooked phulka style too, without any oil directly on the flame.
    Keyword Indian Bread, Paratha Recipes
    InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
    YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!

    Share this: Show some love!

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    • Click to share on Telegram (Opens in new window) Telegram
    • Click to share on WhatsApp (Opens in new window) WhatsApp

    Like this:

    Like Loading...

    More Paratha Recipes

    • Easy Sattu ka Paratha Recipe
      Sattu Paratha | Sattu ka Paratha Recipe
    • Aloo Paneer Laccha Paratha Recipe
      Aloo Paneer Laccha Paratha | Stuffed Laccha Paratha
    • Ghee Paratha Recipe
      Ghee Paratha | Easy Plain Paratha
    • Dhaba Style Aloo Paratha
      Aloo Paratha | Dhaba Style Aloo Paratha

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


    Popular Recipes

    • Eggless Gulab Jamun Cake
      Eggless Gulab Jamun Cake

    • Fried Gram Chutney without Coconut
      Pottukadalai Chutney | Fried Gram Chutney without Coconut

    • Soya Sukka Curry
      Soya Chunks Chukka | Soya Sukka Curry

    • Bakery Style Egg Puffs Recipe
      Egg Puff | Bakery Style Egg Puffs Recipe

    • Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice

    • No-Bake Mango Cheesecake with Agar Agar
      No-Bake Mango Cheese Cake with Agar Agar


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen on

    • Featured
    my foodgawker gallery

    COPYRIGHT © 2025 - Cooking From Heart

    This website uses cookies to improve your experience. We'll assume you're okay with this, but you can opt-out if you wish.Accept Read More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    70 shares
    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.