Palak paratha recipe

Palak paratha is a very healthy paratha made with spinach and whole wheat flour.

I had some palak left oafter making palak paneer few days before.  So I used those palak leaves to make this palak paratha.  This is a best way to include spinach in your day to day diet.  Kids often don’t like spinach, and this is one method by which you can make them eat spinach.

This paratha has got a nice green color due to the addition of spinach. There are various ways in which palak paratha can be made.  One is the method followed here.  The other is by blanching the palak and pureeing it, and then adding it to the dough to make paratha.  There is also another way to make it.  You can finely chop the palak, and saute it along with onion, cumin seeds and all the other ingredients, let it cool and then add it to the dough and make paratha.

Spinach is rich in iron and fiber.  The addition of spinach to your daily diet helps to boost your immune system.  I made this paratha for breakfast today and served it with some onion tomato curry.  But it also tastes great with a simple onion chutney.

This paratha can be served with chutney, pickle or simply with curd.

Palak paratha recipe


atta / whole wheat flour – 1 cup

palak / spinach – 1 cup

cumin seeds – 1/2 teaspoon

red chili powder – 1/2 teaspoon

garam masala – 1/4 teaspoon

ginger – one small piece

salt – to taste

water – as required

oil / ghee – for making parathas

How to make palak paratha 

1. Wash the spinach well thrice or four times in water.  Drain the entire water.  Add the cleaned spinach along with ginger piece to a mixer jar.  Grind it to a smooth paste without adding water.  Keep it aside.


2.  In a bowl, add whole wheat flour, salt, and a teaspoon of oil.  Mix well.  To this add the palak puree, cumin seeds, red chili powder, garam masala, and mix well.


3.  Add water little by little and knead it to a soft dough.  Take care while adding water.  You should not add too much of water as we have already added spinach puree. Cover the dough and keep it aside for 10 – 15 minutes.


4.  Divide the dough into equal sized balls.  Take each ball, dust it with wheat flour, and roll it into a circle using a rolling pin.


5.  Heat a tawa or a griddle.  When the tawa is hot enough, gently place one circled dough onto the hot tawa and cook it in medium flame.  Very soon you will see bubbles.

6.  Then flip it to the other side.  Apply ghee on the upper surface.


7.  Gently press the paratha so that it puffs up.  Transfer the paratha to a serving plate or stack them up so that they remain soft.

8.  Serve paratha with pickle or with raita.