Palak Paratha Recipe (Indian Spinach Flatbread)

5 from 29 votes

Palak Paratha Recipe (Indian Spinach Flatbread)

Palak Paratha is an unleavened Indian flatbread made with spinach, whole wheat flour and spices. They are a popular and healthy variation of layered and folded paratha made for breakfast.

Prep Time25

Cook Time30

Total Time55

Course: Breakfast

Cuisine: Indian, Punjabi

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Palak Paratha

Calories: 197kcal

Author: Dassana Amit

Ingredients

2 cups whole wheat flour
200 to 250 grams spinach or palak
1 or 2 green chilies, finely chopped - 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 (clarified butter) for roasting the paratha

Instructions

Making spinach puree

Rinse the spinach leaves very well in water. Drain them.
Heat enough water in a pan until it begins to bowl. Place the pan on your work surface. Add the spinach leaves in the hot water and blanch for 5 to 6 minutes.
If you prefer you can strain and keep some of the stock in which we have boiled the spinach leaves for kneading the dough.
Straining all the water take the blanched spinach leaves in a blender and puree them to a smooth consistency. Do not add any water while making the puree.

Kneading dough

In a large bowl mix the whole wheat flour with salt, carom seeds, green chili and asafoetida (hing).
Add the spinach puree and 2 tsp oil. Mix well.
Add the required amount of stock or water in parts. Mix and knead to a smooth soft dough. The dough should not be sticky or dry. It should be soft and slightly moist.

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 paratha.

Making palak ka paratha

Place the 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 them.
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 paratha cooks evenly from all sides. You can flip a couple of times for even cooking.
Cook them till they are crisp and brown from both sides.
Make all paratha this way. While making second paratha wipe the skillet or tawa with a kitchen napkin, if there is any excess or extra whole wheat flour on it.
Serve the palak paratha hot with yogurt or pickle. You can also stack them in a roti basket or casserole and serve them warm later or packed for tiffin box.

Notes

The recipe can be doubled and tripled.
You can use other greens to make this recipe instead of spinach leaves. Either chop them finely or grate them. If you are using fenugreek leaves then I recommend to finely chop them and not puree them as the puree can make your parathas taste bitter.

Nutrition