Palak paratha are healthy & delicious flatbreads made with whole wheat flour and Indian spinach. These are good to serve for a meal with chutney, dal or curry.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes
  • Yield: 8
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1½ cups Whole wheat flour ((atta))
  • 1½ cups (125 to 150 grams) chopped spinach ((palak, avoid the stalks))
  • ½ inch ginger (or 1 to 2 garlic cloves)
  • ¼ tsp garam masala ((optional))
  • 1 small green chili ((optional, skip for kids))
  • ½ tsp salt ((adjust to taste))
  • 1 to 2 tbsp water (to blend palak (optional))
  • 1 tbsp Oil (for kneading)
  • 2 tbsp Ghee (for toasting)

Method

Preparation

  1. Wash spinach and drain completely.
  2. Add them to a blender with chili, ginger or garlic and make a fine puree with the help of 1 to 2 tbsp water. Use water only if needed.
  3. Add the puree to the flour along with salt and spice powders.
  4. Knead together to make a dough.
  5. If the dough turns sticky, just sprinkle more flour & knead to a non sticky dough.
  6. If the dough turns too dry then, sprinkle water & knead.
  7. Add little oil and knead well to make a soft pliable dough.
  8. Set this aside for 20 to 30 minutes. Make 8 equal sized balls. Cover them.

How to make Palak Paratha

  1. Flour the rolling area and flatten a ball. Sprinkle flour.
  2. Roll it to make slightly thick palak paratha.
  3. Sprinkle flour over the paratha as needed to prevent sticking. It has to be slightly thicker than roti.
  4. Heat a tawa until hot enough. Transfer a paratha to the tawa.
  5. When the paratha begins to get bubbles over it.
  6. Flip it to the other side. Gently press down the paratha with a spatula to puff it. Cook until golden spots appear.
  7. Once done smear little ghee.
  8. Place a kitchen tissue on a plate. Stack the palak parathas to keep them soft.
  9. Serve palak paratha with chutney, dal or curry. Or use them to wrap as rolls with veggie or egg fillings.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.