Healthy Palak Paratha [Spinach Paratha]

Delicious and healthy Palak Paratha recipe perfect for a nutritious meal! Try this easy-to-make Indian flatbread with spinach for a tasty twist on traditional parathas.

Loaded with "Green-Goodness", this healthy palak paratha is a delicious Indian flatbread made with spinach and whole wheat flour.

This palak paratha is my go-to recipe for making paratha. My kids are fond of this palak paratha and Multigrain Methi Thepla. I pack these parathas for their lunch and they love it. My daughter loves some Homemade Strawberry Jam with the paratha.

This recipe is so versatile that with this dough, you can make quite a few variations. Add some spiced paneer stuffing and you have palak paneer paratha. For aloo paratha, add spiced mashed potatoes. The same dough would work great for making palak puri.

Jump to:

• About Palak Paratha
• Ingredients For Palak Paratha
• How To Make Palak Paratha
• Storage
• Tips
• Common Questions
• What to eat with Palak Paratha
• Palak Paratha [Spinach Flatbread]
• More Spinach Recipes

About Palak Paratha

Palak paratha is an unleavened Indian flatbread that is crisp on the outside, and soft on the inside. Packed with nutrients, this palak paratha is made with healthy spinach puree spiced with carom seeds, and 100% whole wheat flour.

Palak paratha is a great way to sneak healthy greens into your diet. Perfect for breakfast or a kid's lunch box. Serve it with some pickle, strawberry jam, yogurt, or raita. When I pack paratha for lunch, I use oil over ghee, as the paratha stays soft for a long time.

Palak paratha is a healthy and delicious Indian flatbread made with spinach and whole wheat flour. Perfect for breakfast or a kid's lunch box.

Ingredients For Palak Paratha

Palak (Spinach): I have used organic baby spinach. I blanched the spinach and then pureed it and used it in this recipe.

Atta (Wheat Flour): I used 100% whole wheat flour, atta from an Indian grocery store. You can also use multigrain flour for this recipe.

Green chili: I used Thai green chili for some heat. You can also use a Serrano chili or any mild chili.

Garlic: I love garlic with spinach. I have used 1-2 cloves of garlic for added flavor. Feel free to skip garlic if you prefer so.

Ginger: I have used organic ginger, about ¼ inch. You can also use some ground ginger.

Ajwain (Carom seeds): For some flavoring and it also helps in digestion. You can also use some cumin seeds.

Ghee (oil): I prefer ghee for making the paratha. It makes paratha soft and adds a nice nutty flavor. Feel free to use oil if you prefer.

How To Make Palak Paratha

Step by step of how to make palak paratha or spinach flatbread.

Blanch The Spinach

Clean and wash the spinach leaves thoroughly.

Prepare a bowl for an ice bath. In a bowl, add 2 cups of water and a few pieces of ice cubes. Set it aside.

Bring a pot of water to a boil. Turn OFF the heat. Add the spinach to the boiling water and blanch it for 2-3 minutes.

Using a slotted spoon, remove the spinach and plunge it into ice-cold water for 3-5 minutes to stop the further cooking.

Remove the spinach from the ice water and squeeze out all the excess water from the leaves.

Make the Spinach Puree

In a blender jar, add blanched spinach, 2-3 cloves of garlic (optional), a piece of ginger, and 1-2 green chili. Make a fine puree of spinach.

Prepare the Palak Paratha Dough

In a bowl, add flour, spinach puree, ajwain, a tablespoon of oil, and salt to taste.

Note: Take the ajwain into your palm and massage it between your palms to release the flavor.

Mix and knead into a smooth, soft dough. Apply a teaspoon of oil, cover, and let the dough rest for 5-10 minutes.

Note: The dough should be soft, and not sticky. If required add 1-2 tablespoon of flour to knead to a smooth consistency dough.

Rolling Palak Paratha

Knead the dough again for a minute. Divide the dough into 8 equal portions, and shape it into balls. Keep it aside.

Take a ball, and dust it with some flour. Place the ball on a rolling surface, with the help of a rolling pin, roll the ball into a small circle, about 2-3 inches.

Apply ½ teaspoon oil or ghee to the top of the rolled dough. Gather all the sides of the dough and form into a dough ball.

Roll the ball into a 7-8 inch circle.

Note: Dust the work surface with some flour, as needed.

Making the Palak Paratha

Heat a cast-iron tawa or griddle. Place the rolled paratha on the Tawa, and cook it over medium heat.

Drizzle some oil or ghee as needed and cook on both sides. Gently press the paratha with a spatula for even cooking.

Place the paratha in a food warmer lined with a paper towel or a tea towel.

Repeat the process with the remaining dough.

Enjoy palak paratha with some yogurt, pickle, or jam, and a cup of piping hot chai!

Storage

Palak paratha stays good at room temperature for 1-2 days. It stays fresh for up to a week in the refrigerator and for a month in a freezer.

If planning on freezing the palak paratha, partially cook the paratha, and cool them completely. Layer a piece of parchment paper between the paratha. Store it in a Ziploc bag or freezer-safe container.

Defrost overnight or in a microwave for 10 seconds. Heat the griddle, and cook the paratha on both sides. Apply some oil as needed. Serve hot.

Tips

I have blanched the spinach. You can also make the spinach puree without blanching it.

You can also use chopped spinach instead of puree. Chop the spinach leaves finely and add them to the flour along with spices and make the paratha dough.

Use 1-2 ice cubes when blending the spinach puree. Ice helps preserve the green color of the spinach.

You can prepare the spinach puree ahead and freeze it in a freezer-safe container or an ice cube tray. Store the spinach ice cubes in a Ziploc bag and freeze it.

Simply defrost 2-3 spinach ice cubes and use them in the recipe.

The consistency of the dough is very important. It is neither too wet nor too dry. It should be soft, and non-sticky. If the dough is sticky, mix a tablespoon of flour at a time, to achieve a non-sticky dough consistency. If you feel the dough is too dry, add 1-2 tablespoons of water, and foam it into a soft dough.

It is important to rest the dough for 5-10 minutes. Resting the dough allows the gluten in the dough to relax, and makes it easier to work with the dough.

Heat the Tawa or griddle over medium heat and then place the paratha on it. Before cooking on a cast-iron tawa or griddle, make sure it is well seasoned.

Cook the paratha on medium heat for even cooking. Apply some oil or ghee as needed, for moist, soft paratha.

Place the paratha in a food warmer lined with a paper towel or a tea towel.

Common Questions

What Is Paratha

Paratha is a popular unleavened Indian flatbread that is made by cooking layers of dough on a cast iron tawa or griddle and smeared with ghee or butter. It has many variations, plain or stuffed with veggies or meat.

Difference between Paratha and Roti

Paratha has layers of dough, is quite thick, and is cooked with ghee or butter. Paratha can be made plain or stuffed with veggies or meat.

Roti is made up of a single layer, is comparatively thin, and can be had plain or with ghee.

Why rest Palak Paratha dough

Resting the dough for 5-10 minutes allows the gluten in the dough to relax, and makes it easier to work with the dough. The dough is much easier to roll once it has rested.

Why is my Palak Paratha not Soft

Knead the paratha dough well. The dough should be soft and moist.

Apply some oil while roasting the paratha. Oil helps moisten the paratha and keeps it soft and not too dry.

Cook paratha on medium heat, for best results.

Can I use the dough the next day

I would not recommend using the leftover dough the next day, as the greens in the dough release moisture, and the dough turns soft and discolored.

You can partially cook the palak paratha and store it.

Can I partially cook the Palak Paratha

Yes, you can partially cook the paratha and store it. Heat the Tawa or griddle on medium heat, cook the paratha and serve.

What to eat with Palak Paratha

Palak paratha can be relished with some pickle, yogurt, Homemade Strawberry Jam, or a piping hot cup of tea.

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