Palak Paratha Recipe (Spinach Paratha)

Quick & easy Palak Paratha recipe: A nutritious spinach flatbread with spices, perfect for any meal. Ready in 30 mins.

Recipe Source Link:https://www.mygingergarlickitchen.com/palak-paratha-recipe-spinach-paratha/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Palak Paratha (Spinach Paratha)

• 2 cups whole wheat flour
• 1/2 cup chickpea flour
• 400 grams spinach (palak), finely chopped
• 1/2 teaspoon pink salt, optional
• 1 teaspoon coriander powder
• 1 teaspoon red pepper flakes
• 1 teaspoon Kashmiri red chili powder or paprika
• 1 teaspoon carom seeds
• 1 teaspoon cumin seeds
• 2 teaspoons green chilies, chopped
• 1/2 teaspoon garam masala powder
• 1 tablespoon minced or grated ginger
• 1 tablespoon minced or grated garlic
• Salt, to taste
• 2 teaspoons oil, or ghee
• Water, as needed
• Oil or ghee, for frying

RECIPE INSTRUCTIONS

» For making Palak Paratha Spinach Paratha

1. Add whole wheat flour, chickpea flour, and chopped spinach to a large mixing bowl. Then, add pink salt, coriander powder, red pepper flakes, red chili powder, carom seeds, cumin seeds, chopped green chilies, garam masala powder, grated ginger, grated garlic, and salt.
2. Mix everything well to combine. Then add 2 teaspoons of oil or ghee and mix again.
3. Now, slowly add water and knead into a soft dough.
4. Drizzle with a few drops of oil and spread it evenly.
5. Cover the dough with a wet kitchen towel or a dishcloth and keep it aside for 20 minutes.

» Make Palak Paratha

1. Once the dough has rested, knead it again for a few seconds. We need a slightly smooth dough.
2. After resting, the spinach releases water, so the dough might become a bit sticky. In that case, add a bit more dry flour and knead it well again.
3. Then, divide the dough into 9-10 equal portions and roll each into a smooth ball, then flatten each ball between your palms. You can use some dry flour if the dough is sticking to your palms. Keep all the dough balls covered with a cloth to prevent them from drying out.
4. Take one ball-sized piece of dough and dip it into dry flour.
5. Roll it to make a 4-inch diameter circle.
6. Apply ghee or oil generously on the rolled circle and sprinkle with some dry flour.
7. Fold the sides to make a semi-circle. Now, apply ghee or oil on the half circle and sprinkle with some dry flour. Brushing with oil or ghee separates the layers.
8. Then fold it again to make a triangle.
9. Dust and roll to make about a 4-5 inch triangle and approximately ?th of an inch in thickness. Parathas are generally rolled slightly thicker than rotis.
10. Heat a griddle or tawa over medium heat. Transfer the rolled paratha to the hot griddle (tawa) and cook it for 2-3 minutes on medium heat or until brown spots appear on the bottom side.
11. Once you start seeing bubbles form and the color changes, flip it.
12. Brush the cooked side with oil/ghee and cook the other side for 2-3 minutes.
13. Flip it again and brush it with ghee/oil.
14. Cook from both sides until the palak paratha is crispy and golden brown. Keep pressing the parathas with a spatula for even cooking. Cook all the palak parathas the same way.
15. Your spinach parathas are ready. You can serve them hot with raita, chutney, or pickle. You can also serve these palak parathas as they are or as an evening snack with Masala Chai.

RECIPE NOTES

1. I've used freshly chopped spinach leaves for making these parathas. You can also use blanched spinach, frozen spinach. For smooth, evenly colored dough, you can even use spinach puree.
2. Adding garlic is optional. If you don't eat garlic, you can omit it from this recipe. The parathas will still taste great.