Palak Paratha | Spinach Paratha Recipe
A nutritious and healthy variant of regular paratha – palak paratha. Parathas are a great option for breakfast or to pack for lunch box.
We need to prepare palak puree and for that we have to blanch spinach leaves and then puree them. We have already shared the detailed process on how to blanch palak leaves.
If you are looking for more Spinach Recipes, then do have a look at these recipes –
Mixed Vegetables in Spinach Gravy
Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy)
Spinach & Tomato Salad
Spinach (Palak) Soup
Palak Pulao
Tips and Variations to make palak parathas :
- We have kept the parathas simple, but if you want you may stuff the parathas with grated cheese or paneer.
- Make sure that you add not more that 1-2 tablespoons water while making palak puree. Otherwise, when you will add the puree to the flour, dough will turn out to be sticky and it would be very difficult to roll out parathas.
Serving Suggestions
Serve these healthy and delicious palak parathas with any raitas/accompaniments –
Beetroot Raita
Sweet Potato Raita
Strawberry & mango chutney
If you are looking for more Paratha recipes, do have a look at these recipes –
Pizza Paratha
Cabbage Paratha
Stuffed Moong Dal Paratha
Cheesy Aloo Paratha
Methi Thepla
Leftover Dal Paratha
Whole Wheat Vegetable Pockets
Palak Paratha | Spinach Paratha Recipe
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Ingredients (1 cup = 240 ml)
For the Palak Puree
- 100 grams palak
- 1 green chilli
- an inch piece of ginger
- 1-2 tablespoon water or as required to blend the puree
For the Dough
- ¾ cup wheat flour
- ½ teaspoon jeera/cumin seeds
- ¼ teaspoon asafoetida/hing
- ½ teaspoon jeera powder
- ½ teaspoon dhaniya powder
- ½ teaspoon amchur powder/dry mango powder
- 2 teaspoon oil + oil for making parathas
- salt to taste
- water for kneading dough
Instructions
For the Palak Puree
- Soak Palak leaves in a bowl of water and pinch of salt for about 5 minutes.
- Remove the stems from the leaves. Roughly chop the leaves.
- Add water in a wide pan and bring to a boil. Then add spinach leaves and cook for 2 minutes.
- Immediately remove and soak the leaves in a bowl of ice cold water for 1 minute. Drain all the excess water.
- In a mixer/blender jar, add blanched palak leaves along with ginger and green chilli and blend till you get a smooth puree adding about 1-2 tablespoons of water.
- Keep the spinach puree aside.
For the Dough
- Take wheat flour in a wide bowl and add salt, jeera, hing dhaniya-jeera powder, amchur powder, prepared spinach puree and 1 teaspoon oil. Mix well and prepare a soft and smooth dough adding water gradually. In the end add 1 teaspoon oil and knead well. Cover and keep it aside for 15 minutes.
Making Parathas
- Divide the dough into 4 equal parts and make balls out of it.
- Dust a little flour and roll out the dough into a paratha.
- Heat a tawa/non stick pan and place the paratha.
- Cook the paratha using little oil till golden brown spots appears on both sides.
- Repeat the same steps to make more parathas.
- Serve these yummy palak parathas hot with curd or chutney or pickle.
Video
Notes
Nutrition
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