Palak means ‘spinach’ and paratha means ‘Indian flatbread with unleavened dough’. So palak paratha is nothing but a flatbread made using whole wheat flour, spinach, and a few mild spices. These paratha are super healthy, have a vibrant green hue, and can be made in under 30 minutes.
Serve spinach paratha for breakfast, lunch, or dinner. They taste amazing with a side of plain yogurt (or raita), a pickle, and a hot cup of masala chai. These are also great to pack for school or office lunch boxes.
- ▢2 cups whole wheat flour
- ▢7 ounce spinach (200 g, finely chopped)
- ▢1 teaspoon grated ginger
- ▢2 teaspoons finely chopped green chilies
- ▢salt (to taste)
- ▢1 teaspoon carom seeds (ajwain)
- ▢2 teaspoons vegetable oil
- ▢2 teaspoons red pepper flakes
- ▢ghee or oil for frying
Make The Dough
- Add whole wheat flour, chopped spinach, ginger, green chilies, salt, carom seeds, vegetable oil, and red pepper flakes to a large bowl or a parat (an Indian wide and large utensil).
- Mix well using your fingers and leave aside for 10 minutes. Palak will release some water during this time.
- Mix well again.
- Now add water (approx ¼ cup) little by little and knead to make a slightly soft dough.
- Cover the dough with a dishcloth and keep it aside for 15 minutes.
Make Palak Paratha
- Keep a griddle over medium-high heat.
- Knead the dough once again and divide it into 8 equal parts.
- Take one part and roll it into a ball. Slightly flatten the ball in between your palms. Apply some dry flour to your palms if it’s sticking.
- Dust the ball with more dry flour and roll to make a 5-inch circle.
- Apply ghee over the circle generously and fold to make a semi-circle.
- Apply ghee over the semi-circle and fold to make a triangle.
- Dust the triangle with some dry flour and roll to make a 5-6 inch triangle. Roll the edges slightly thinner than the center.
- Transfer the paratha to the hot griddle.
- Cook until brown spots appear on the lower side.
- Flip the paratha and apply ghee (approx. 1 teaspoon) on the cooked side.
- Flip again and apply ghee (approx. 1 teaspoon) on the other side as well.
- Press the paratha using the back of a spatula and cook until nicely browned from both sides.
- Make all the Palak paratha in the same manner. Serve hot.
- Wipe the griddle with a paper towel after frying 4-5 parathas to get rid of the burnt dry flour.