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Palak paratha (spinach parathas) recipe

Palak paratha (spinach parathas) recipe

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  • Recipes
  • Dish type
  • Bread
  • Flatbread

A common flatbread in my household, goes down well with spinach-hating kids, too. Tastes good hot off the pan with a spicy curry or a simple yoghurt dip.

Cambridgeshire, England, UK

3 people made this

IngredientsMakes: 12 12-15

  • 1 bag washed and ready to use spinach
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon salt
  • 1/4 teaspoon nigella seeds (black cumin seeds)
  • 1/4 teaspoon ajwain seeds (rubbed between palms to release aroma)
  • 320g wholemeal flour and extra for dusting
  • 5 tablespoons butter

MethodPrep:20min ›Cook:30min ›Extra time:20min resting › Ready in:1hr10min

  1. Cover and cook spinach in a microwave as per instructions until soft, then puree with released water.
  2. Roast cumin seeds in a pan over a low flame until well browned, then grind coarsely. Add to warm spinach puree. Also add the chilli powder, salt, nigella and ajwain seeds.
  3. Add flour a little at a time and knead well for about 5 to 8 minutes to form a soft, firm dough. Add more flour if required.The dough will keep in the fridge for 3 days, and can be frozen for up to 4 weeks. Cover and leave aside for 20 minutes.
  4. Heat a heavy bottomed pan over medium heat. Knead the dough once more and divide into 12 to 15 balls.
  5. Flatten each ball, and then roll out carefully using flour, into 15cm discs.
  6. Place each paratha on pan, cooking for about 2 minutes on each side, without butter. Then smear with butter on each side and repeat.


The dough should not be sticky. Add more flour if required.

Serving suggestion

Serve hot with my Spicy potatoes.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Methi And Palak Paratha Recipe

Make this quick, simple and diabetic friendly paratha for breakfast or even serve it along with an aloo sabzi for dinner. Adding greens to the paratha is a great way to incorporate an additional green vegetable into your daily meal.

Methi and Palak Paratha Recipe is a wholesome Indian Flat bread that is made by kneading the dough with the spinach and methi leaves. Adding greens to the paratha is a great way to incorporate an additional green vegetable into your daily meal. It is also a great way to use leftover vegetables from the previous meal by binding dough to make parathas. Serve Methi and Palak Paratha for breakfast along with curd and pickle. These parathas can be packed for the kids school lunch box as well.

Here are more parathas to try

Did you know: Fenugreek has good properties for sugar and lipid control. Fenugreek seeds contain a high level of dietary fiber, dietary fiber can provide benefits, including slowing gastric emptying preventing the rapid uptake of glucose from the small intestine, thus reducing blood sugar levels.

Spinach is also one the many green leafy vegetables that have been recommended by nutritionist over the years to avoid the risk of developing diabetes.

Masala Palak Paratha Recipe – Ingredients

Wheat flour – 1 cup
Palak greens – 3/4 cup chopped
Garam masala powder – 1/4 to 1/2 tsp
Turmeric powder – 1/4 tsp
Coriander leaves – 2 tbsp
Salt – to taste

To temper:

Jeera – 1 tsp
Ajwain seeds (Omam) – 1/2 tsp
Green Chilli – 1
Oil – 1 tsp


  1. Heat oil in a pan – add the items under ‘to temper’ allow it to crackle. Then add palak greens and saute till it shrinks in volume.
  2. Once the greens shrinks,switch off and add coriander leaves and switch it off. Cool down the mixture and grind it to a fine paste. In a mixing bowl add wheat flour,, greens paste, turmeric powder , garam masala powder and required salt.
  3. Add required water little by little and knead it to a soft dough.Then divide the dough into equal lemon sized balls. Flour the surface and take one ball and flatten it.
  4. Then start rolling it gently to a thin paratha(as there is no stuffing I made it into thin parathas).Heat a dosa tawa , transfer the parathas, drizzle little oil and cook till brown spots appear then turn over to other side and cook. Serve hot with raita / dal or your favourite sidedish

These are mildly spicy making it perfect for kids…You can also serve with home made white butter .


Today I have for you all ” Palak Paratha / Spinach Paratha ” one healthy and colorful roti. Gorgeous to look, tasty to eat and one of the best travel-friendly recipes and ideal for lunch box !! One can enjoy with a choice of your side dish or even as such.

These Palak paratha are perfect to make if you are busy and have no time to make any side dish. A nice way to sneak in palak in your kiddos diet.. they not only make the roti very colourful and attractive but are healthy and tasty too.

Palak parathas are a nice variation to the regular ones. If you are bored of eating the same old must try this as they are not only easy to make but a tastes great. So easy to make by just adding some spinach puree along with some spices in wheat flour. I have earlier shared Palak poori but these are more healthy as they aren’t deep-fried. I love using palak roti for making healthy salad wrap too

Palak Paratha | Spinach Paratha Recipe

Are you having the same issue that I have, kids not eating the veggies? There are only a few kids who eat everything, a perfect example is my daughter who loves food and is ready to try anything. She will tell you if she liked it or not, but will never say no. On the other hand, my son doesn't like to try anything which makes it so hard for me. Palak Paratha is what I tried and see if my son will eat.

Palak Paratha is such an easy recipe with the goodness of spinach and its deceptively delicious. It is hard for anyone to incorporate different veggies in our diet, but if you can do it in a way that you can enjoy it then why not. You can make half cooked ones in one go and freeze it. Shallow fry them whenever you are in a mood to eat it.

Let's take a few mins and talk about nutritional facts about spinach. Spinach is full of benefits and to name a few: diabetes management, cancer prevention, bone health, lowering blood pressure, healthy skin and hair and promotes regularity. To read a bit more details on this please click here.


  • 2 cups chopped spinach (used frozen)
  • 3 cups whole wheat flour
  • an inch ginger
  • 2-3 green chilies
  • water as needed to knead
  • salt to taste
  • 3/4 tsp red chili powder or to taste
  • 1 tsp garam masala
  • 1 tsp amchoor powder
  • butter
  • oil to fry

First blanch the chopped spinach in boiling water for a few minutes. Let it cool down. Now puree the spinach in a blender along with ginger and green chilies.

In a mixing bowl, add wheat flour along with garam masala, salt, amchoor powder, red chili powder. Mix it all together, and add the spinach puree to it. Knead it using your electric mixer or if you don't have it then start kneading it using your hand. Add water as needed while kneading. Knead a medium soft dough and set it aside to rest for at least 20-30 minutes. Cover it with a wet napkin or with a lid.

Heat the Tawa or frying pan to cook the parathas. Divide them equally into small balls, size of your palm. Take one dough ball and place it in the dry flour turning both sides. Now place it on the flat surface and start rolling using a rolling pin. Make a small flat disc and put a little butter, salt and red chili powder if needed ( i do test the spices by making a tiny small paratha before starting to make the regular sized ones) and then bring the two ends together and make a square shape.

Roll it using the dry flour if needed into the desired size. Try not to roll out too thin or thick. Once rolled place it on the heated Tawa. Let it cook for a couple of minutes and turn it to the other side. Then turn again after a couple mins, put about 1/2 tsp of oil or ghee or butter whatever you are frying it in. Using a spatula, flip the paratha and let it fry. You can press lightly to make sure it has cooked evenly and then turn again. Add oil, butter or ghee if you need more and fry the other side. Make sure it is cooked evenly and it is crispy.

Now your paratha is ready. Serve it with your favorite pickle and bowl of plain yogurt or a just a cup of tea.

You can also try other parathas from my blog: Paneer Paratha, Methi ka Paratha, Aloo paratha

Pin Palak Paratha recipe for later by clicking the picture below:

If you like the recipe, please comment below after you give it a try and share it on Facebook. Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Palak Paratha, Punjabi Palak Paratha, Spinach Paratha

palak paratha recipe | Punjabi palak paratha | spinach paratha | healthy palak paratha | with 20 amazing images.

Palak Paratha is a quick and easy recipe to make consisting of palak, whole wheat flour, maida, ghee and green chilli paste. This popular Punjabi Palak Paratha can be made healthier with the removal of plain flour and increasing the whole wheat flour.

Palak contains large amounts of fibre along with a lot of essential vitamins and minerals. When puréed and combined with the flour imparts a lovely green colour Palak Paratha that's a treat for your eyes.

Notes on palak paratha : 1. Add the lemon juice. It enhances the taste of the Palak Paratha . Also, adding lemon juice which is rich in vitamin C will help in the absorption of Iron present in spinach. 2. Maida is often used for making paratha recipes because it makes a more flaky flatbread. But, if you wish to keep this palak paratha recipe healthy then skip adding maida and use 1½ cup of whole wheat flour. 3. Also, add the salt. Be cautious while adding salt because spinach is slighty salty in flavour. You can even add about 1 tbsp ghee at this stage to the dough. Ghee provides softness to the Palak Paratha . 4. Combine all the ingredients and knead to semi-soft dough using enough water. 5. Dip the dough portion in flour and dust of excess flour. Roll out into 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Do not use excess flour or else it will harden the palak paratha on cooking. You can roll the parathas in any desired shape. 6. Using 1 tsp of ghee, cook the Palak Paratha till brown spots appear on both the sides. Press the edges lightly with the help of flat spoon to ensure even cooking. You can even make use of butter or oil to roast the paratha.

Enjoy this Palak Paratha with thick fresh curd and some achaar. All in all its a tasty way to fill your children up with the essential minerals and keep them happy and healthy.

Enjoy how to make palak paratha recipe | Punjabi palak paratha | spinach paratha | healthy palak paratha | with detailed step by step photos and video below.

How to make Palak Paratha recipe (Step by Step Photos):

1) Heat the oil in a pan on medium heat. Once hot add onion, ginger paste and green chilies.

2) Saute for couple of minutes or till the onion turns translucent.

4) Mix well and saute for 2 minutes.

6) And cook for a minute. Spinach will wilt down. Turn off the stove and let it cool down slightly.

7) Take chapati atta in a bowl. Add salt in it and mix.

8) Add cooled spinach mixture.

9) Mix it very well using your fingers. It should be incorporated well, so you can judge how much water is needed for kneading.

10) Start adding little water at a time and keep kneading into the dough. Make smooth and soft dough just like any paratha dough. Cover it and let it rest for 15 minutes.

11) After resting time, knead the dough one more time and make it smooth. Divide it into 12 equal portions. Make smooth ball and then flatten it out between you palm.

12) Now take one flattened disc and roll into paratha. If you want to make triangle, check out this ajwain paratha step by step guide. If you want to make square, check out this masala paratha recipe. Or you can roll circle as well.

13) Heat the tawa or skillet on medium heat. Once hot place rolled paratha. After some time, you will see bubbles on it.

14) then flip it.

16) Again flip it, so oil side is down. Now using spatula gently press it and cook till you get brown spot on bottom side.

17) Then apply oil on this side.

18) Then flip it and continue cooking by pressing with spatula. Once it is cooked from other side. Remove it and store in insulated container. So in short, the process is like once bubbles are seen and flipped, oil+flip+press the again oil+flip+press. I would recommend to place a paper towel under the paratha. So they don’t get soggy.

Repeat the same process of rolling and frying till you make all the parathas.

I have practice that I roll and fry at the same time. If you are not comfortable with the simultaneous tasks then roll 5-6 parathas, place them on plate. Keep them covered with kitchen towel. Then fry those rolled paratha one by one.

Serving suggestion: Serve palak paratha with any curry (e.g. aloo chole, veg makhani, paneer butter masala), any dry vegetable sabzi or dal dishes. It can be served with raita or pickle.

Variation: This recipe makes mild flavored palak paratha. So I usually serve it with spicy curry or dal. If you want to serve this paratha as a breakfast or snack to go with tea or dahi or pickle, I would recommend to add some spices in the dough.

You can add ½ - 1 teaspoon of red chili powder, ½ teaspoon of coriander powder, 1 teaspoon of amchur powder and ½ teaspoon of garam masala powder. You can also add ½ teaspoon of cumin seeds or ¼ teaspoon ajwain seeds.

Step by Step Photos Above Want to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

  • 250gm Spinach Leaves (Palak)
  • 2 Cups Whole Wheat Flour (Gehun ka Atta)
  • 1 Teaspoon Ajwain (Carom Seeds)
  • 1 Teaspoon Saunf (Fennel Seeds)
  • 1 Teaspoon Salt, or to taste
  • 1 Green Chilli
  • 3 Tablespoon Cooking Oil

Thoroughly wash Spinach leaves and add them to a cooking pan. Add one cup of water and let the Spinach leaves blanch for 4-5 minutes till the leaves are wilted.

Drain the water and make a smooth puree from the boiled spinach. Set the puree aside to cool for a couple of minutes.

To make the dough, take the whole wheat flour in a large mixing bowl. Add salt, ajwain (carom seeds) and saunf (fennel seeds) to the flour and mix it well.

Add 1 tablespoon oil along with spinach puree to this mix. Optionally add one finely chopped green chilli for little extra heat.

Gently start to fold in and knead the mixture so that puree blends in well with the flour.

Add little water if required and knead to make a soft and smooth dough.

Divide the dough into 8 equal sized balls and brush them with a little flour.

Roll the dough into a disc with a rolling pin. Brush a few drops of oil on top.

Fold it in semicircle (as shown below) and add another coat of oil on top of it.

Fold it again halfway such that it looks like a triangle and gently press the corners and edges together.

Dust the surface with some flour and flatten the paratha into a triangular shape using a rolling pin.

Place the paratha on hot tava (griddle) over medium heat and cook one side till you start observing small bubbles.

Flip paratha to cook it from other side as well. Small brownish patches will start appearing on paratha as it gets cooked.

Brush 1 teaspoon oil on the surface. Cook for 10-15 seconds, then flip the paratha again and apply oil on the other side as well.

Press the paratha with spatula to cook it evenly from all sides. Cook the paratha till it becomes slightly brown and crispy on both sides.

Palak paratha is ready! Serve it with plain yogurt, raita, pickle or any indian curry.

How to make Palak Paratha?

Generally, we use water to prepare dough of paratha. But here I used plain water with spinach puree. And to balance the taste of spinach, I have added garlic and salt.

Another important thing is I have used raw spinach puree. I did not blanched the spinach before making puree of it. If you want do that, then its ok, but while cooking the paratha into skillet, it also gonna cook. So, if you are going to use boiled spinach, it may lost its most of nutritional value while cooking it.

And there is 1 more benefit to use raw spinach. It preserves the green color and that makes it more attractive to kids.

For shallow frying the paratha, first cook paratha on skillet at very low flame on both the sides. Then apply the oil one side, flip it and again apply oil into another side and let it cook on high flame, so that it gets some crispiness.

I used to make this paratha as dinner I more like it with some tangy tomato curry but it also taste good with pickle and curd. And I save some dough and store it into fridge for next morning breakfast with masala tea.

This is also the best lunch-box recipe for kids. You can spread some tomato ketchup, roll it and packed as lunch box. Kids always return with empty lunch-box after school.

Palak Paratha or Spinach Paratha

Palak Paratha is quite easy to prepare but it is quite tasty and nutritious. Palak or Spinach leaves carry a lots of nutrition value in them. Palak is a significant source of Iron, Folic Acid (type of Vitamin B), Vitamin A and Amino Acids. Spinach is helpful for digestion. The leaves are not very difficult to clean and chop and they take very less time to cook.

For preparing Palak Paratha, along with Palak leaves, I have also used Pudina or Mint leaves which provides extra taste and aroma to the Paratha. The only cooking involved in this preparation is cooking the Spinach or Palak leaves separately in a vessel with water (the Parathas themselves will be fried in a pan). You may also use Microwave for this. Raw Mint Leaves or Pudina leaves are ground directly with other ingredients listed below in a mixer grinder. The ground paste is mixed with the Wheat Flour to prepare dough. This method is easier to follow. You can also prepare Palak Paratha by adding chopped but uncooked Palak or Spinach leaves directly to the flour and mix with other ingredients.

I have used a bit of Rice Flour and Besan Flour to help make the Paratha extra soft and tasty. Parathas are great for breakfast, lunch or dinner and can be great lunch box dish for kids and adults alike. It provides the required nutrition while helping to meet our appetite.

  • Palak or Spinach- 2 large bunches or 3 Cups
  • Pudina or Mint Leaves – 1/4 cup
  • Ginger – 1 small piece
  • Green Chillies – 4
  • Jeera / Cumin seeds – 1/2 tsp
  • Garam Masala Powder – 1/4 tsp
  • Lemon Juice – 2 tsp
  • Salt – 3/4 tsp
  • Rice flour – 2 tsp
  • Bengal Gram (Besan) Flour – 2 tsp
  • Whole Wheat Flour – 2 cups
  • Ghee / Clarified Butter – 3 tsp

Time to Prepare : 10 min

How to Make Palak Paratha :

  1. Wash the Palak leaves and Mint leaves thoroughly.
  2. Boil Palak / Spinach leaves without adding the water to it for 5 min. You may also bake it in microwave oven for 2 min.
  3. Grind once the Mint leaves along with Ginger, Green Chilly, and Cumin seeds just to have the combination mixed well. Then add the boiled Palak to it and grind it all in the Mixer Grinder until it becomes fine paste.
  4. Pour the paste in a mixing bowl. Add Garam Masala, Lemon Juice, and Salt and stir it a bit. Then add the three flours mentioned above – Rice flour, Gram flour, Wheat flour and knead well and make it smooth dough as shown in the image. Add the whole wheat flour if the dough is too soft.
  5. Keep aside the dough for half an hour.

6. Divide the dough into small balls of suitable size and roll it out and cook like Parathas/Chapati with Ghee.

Serve Palak Paratha or Spinach Paratha with Coconut Chutney or Chutney powder mixed with Curd.