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.
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.
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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.
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.
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.
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 –
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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.
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
Palak Paratha | Spinach Paratha | Palak Roti
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
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.
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.
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