A great way to incorporate Spinach (or ‘Palak’) into your meal, “Palak Paratha” (or Spinach Indian Flatbread).
Spinach is a green leafy vegetable which is rich in many essential vitamins, minerals, phytonutrients and pigments. It’s an amazing green, when combined with other pantry ingredients makes a wholesome, tasty meal in itself.
Other ‘Paratha’ Recipes: Methi Paratha, Avocado Paratha, Aloo Paratha, Besan Paratha
About the Recipe
“Palak Paratha” has a lot of fond food memories. It was an indigenous way for my mom to incorporate this super green into her kids diets ?
It served as our quick breakfast, easy lunch box idea or a tasty evening snack!
A simple recipe that easily comes together and is nutritious, quick, preservative-free and doesn’t required a lot of kitchen accessories ??
Wilted spinach, whole wheat flour and spices are kneaded together to form dough which are rolled into ‘parathas’ (or flatbreads) and cooked over hot griddle.
If you like the recipe or make “Palak Paratha”, please be sure to leave a comment. Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe and decide to post, please be sure to tag me on Instagram or Facebook!
Spinach Paratha (Spinach Indian flatbread)
- 6 oz Spinach or 2 bunches
- 2 cup Whole wheat flour plus more to dust
- 3 tbsp cooking oil
- 1 tsp Red chili powder adjust to taste. Cayenne can be used instead
- 1/4 tsp Turmeric
- 1 tsp Coriander
- 1 tsp Cumin
- 2 tsp Lemon juice freshly squeezed
- 1 1/2 tsp Ginger garlic paste
- Salt to taste
- Water as required as required to knead
For Spinach paste
- Clean and wash Spinach bunches. If using triple washed Spinach then proceed to the next step.
- Heat a large pot and add the cleaned spinach leaves. Cook the leaves until wilted.
- Remove from heat and let it cool.
- Once cooled, using a food processors/ blender, obtain a smooth paste.
Making the dough
- To the food processor (with Spinach paste) add the remaining ingredients (flour, spices, ginger garlic paste, lemon juice and 1 tbsp oil)
- Mix the ingredients well. The water from the paste is sufficient to bind the dough. If not add water.
- Once the dough is ready, let it rest for 15 minutes.
- After 15 minutes, divide the dough into 10 – 12 equal sized round balls.
- Take one ball at a time and with a rolling pin, roll out round circles. Use flour for dusting if required.
- Heat a flat griddle/ pan (or ‘Tawa’ in Hindi) and carefully put the rolled out circle on it.
- Brush oil on the top.
- Flip the circle after 1/2 minute. Brush oil on the top. Flip again. Brown spots indicate the bread (‘roti’) is well cooked. Remove from pan.
- Repeat for the remaining dough balls.
- Serve hot Parathas with yoghurt, salsa, lentils, curry, chutney or pickle.
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