Friday, March 18, 2016

Palak paratha (Spinach paratha)

Palak paratha recipe
Palak paratha (Spinach paratha) is healthy and nutritious Indian flat bread. This is very easy, healthy and delicious paratha.  Palak paratha is especially good for kids who don't eat spinach. Regular use of spinach helps us to prevent iron deficiency and boosts our immunity. This is one of the best ways to include spinach in our diet. Palak paratha is prepared from normal roti/chapatti dough which is kneaded with cooked spinach puree. When puréed spinach combined with the flour it gives nice green color to paratha.

  • Whole wheat flour/atta - 2 cups + 1/4 cup for rolling paratha
  • Spinach/palak - 250 grams
  • Green chilies (finely chopped) - 1 or 2
  • Ginger - 1/2 inch
  • Carom seeds/ajwain - 1/4 tsp
  • Onion seeds (kalonji/mangraila) - 1/4 tsp
  • Ghee or oil - 2 tsp
  • Asafetida/hing (optional) - a pinch
  • Salt - to taste
  • Oil or ghee - for shallow fry the parathas


1. Rinse the spinach leaves very well in water. Drain them.

2. In a large pan heat water and boil the spinach leaves for 5 to 7 minutes.

3. Strain and puree the spinach in a blender with green chilies and ginger.

4. In a large bowl mix the whole wheat flour with salt, carom seeds, kalonji and asafetida.

5. Add the spinach puree and 2 tsp oil. Mix well.

6. Add required amount of water and make smooth dough.

7. Take a medium size ball from the dough. Flatten the ball, sprinkle little dry flour and roll with a rolling pin to approximately six-inch in diameter circle.

8. Heat a tawa (griddle) on medium flame, place palak paratha on it and cook for 2 minutes.

9. Turn paratha and grease ghee on it and shallow fry. Turn it again and grease ghee on other side. Cook on low heat till golden brown on both sides. Remove from tawa.

10. Repeat the same process with remaining dough to make parathas.

11. Serve hot with yogurt or pickle.

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