on Nov 24, 2021, Updated Dec 12, 2023
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These paratha are super healthy, have a vibrant green hue, and can be made in under 30 minutes. Palak Ka Paratha is an excellent way to include the goodness of spinach in your family’s diet. Serve spinach paratha for breakfast, lunch, or dinner with tea. They taste amazing with 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. These delicious palak parathas can be made in multiple ways. You can knead the dough with finely chopped spinach, knead the dough with palak puree, or stuff spinach inside the dough. In this post, I am sharing three ways to make these. Each technique is very different, and the parathas also taste different. Try out all three, as they are all delicious. You can also make spinach roti or palak poori using the same dough. If making puri, knead a tight dough instead of a soft one. This spinach paratha recipe is vegetarian. Here are some more palak recipes that you want to try Here are some more Indian paratha recipes that you may like: Aloo Paratha, Gobi Paratha, Broccoli Paratha, and Methi Paratha. You must also try Masala Paratha and Namak Ajwain Paratha. Spinach – You can use fresh or frozen spinach to make the paratha. When buying fresh spinach, look for dark green leaves, free from brown spots. Oil – I prefer to cook this palak paratha recipe in ghee, but you can also use sunflower oil, canola oil, butter, or light olive oil. Others – You will also need fresh ginger, green chilies, salt, carom seeds (ajwain), and red pepper flakes. Adjust the green chilies and red pepper flakes to your taste. Chop the spinach finely. If using frozen spinach, thaw it and squeeze it to remove any liquid. Then chop and use in the recipe. Grate a 1-inch piece of ginger using a small grater. Finely chop 1 green chili. Gather the remaining ingredients.
2 cups of whole wheat flour 7 oz (200 g) chopped spinach 1 teaspoon grated ginger 2 teaspoon finely chopped green chilies 1 teaspoon salt 1 teaspoon carom seeds (ajwain) 2 teaspoon vegetable oil 2 teaspoon red pepper flakes
Mix well again. Now add water (approx ¼ cup) little by little and knead to make a slightly soft smooth dough. Knead the dough again for a minute and divide it into 8 equal portions. Note – If the dough looks soft at his stage, then add some dry flour and knead well again. Take one portion and roll it into a ball using a rolling pin. Slightly flatten the ball in between your palms. Apply some dry flour to your palms if it’s sticking. Keep the rest of the dough balls covered with cloth to prevent them from drying out. Flip the paratha and apply ghee (approx 1 tsp) on the cooked side. Wipe the griddle with a paper towel after frying 4-5 parathas to remove the burnt dry flour. It’s a healthy breakfast with a hot cup of Masala Tea or South Indian Filter Coffee and white butter. Serve it with a Curry and Dal for lunch or dinner. My favorite sabji are Baingan Bharta, Aloo Gobi, and Achari Bhindi Masala. This delicious palak paratha can also be used to make rolls or wraps. It’s a great way to make your wraps a little healthier. Leftovers can be stored in an air-tight container at room temperature for a day. You can also refrigerate it for 3 to 4 days. If you want to store palak parathas for a longer time, freezing is the best option. Once the parathas have cooled down to room temperature, stack them with parchment or wax paper in between to prevent sticking, and place them in an airtight container or a ziplock bag. Label the container or bag with the date to keep track of freshness. Frozen palak parathas can be stored for up to 2-3 months. To reheat refrigerated or frozen palak parathas, you can use a tava (flat griddle) or a non-stick pan. Heat the tava or pan over medium heat and place the paratha on it. Cook for a minute or two on each side until it’s heated through and becomes slightly crispy. You can also apply a little ghee or butter to enhance the flavor. If you’re in a hurry, you can use a microwave to reheat the parathas. Wrap them in a slightly damp paper towel or microwave-safe cover to prevent them from drying out, and microwave on medium power for about 30 seconds to 1 minute or until they are heated thoroughly.
