Palak Paratha


  • whole wheat flour

  • spinach or palak

  • 1 or 2 green chilies, or corinder leave finely chopped - optional

  • ¼ teaspoon carom seeds (ajwain)

  • 2 teaspoon oil or ghee for kneading dough

  • 1 teaspoon jeera

  • salt as required

  • oil or ghee (clarified butter) for frying the paratha


Making Palak Puree

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

  • Heat water and boil the spinach leaves in hot water for 5 to 7 minutes.

  • Strain and keep some of the stock in which we have boiled the spinach leaves.

  • Puree the spinach in a blender.

Kneading Dough For Palak Paratha

  • In a large bowl mix the whole wheat flour with salt, jeera, green chili.

  • Add the spinach puree. Mix well.

Rolling Palak Paratha

  • Take a medium size ball from the dough. Roll the dough ball into a small circle.

  • roll into a medium-sized paratha.

Making Palak Ka Paratha

  • Place the paratha on a hot tava.

  • Drizzle some oil or ghee on the top side. i used ghee to roast them.

  • Again apply some oil or ghee on the top side (or second side).

  • Press the paratha edges with the spatula or back of a spoon so that the paratha cooks evenly from all sides. You can flip a couple of times for even cooking.

  • Cook them till they are crisp and brown from both sides.

  • Make all paratha this way. While making second paratha wipe the skillet or tawa with a kitchen napkin, if there is any excess or extra whole wheat flour on it.

  • Serve the palak paratha hot with yogurt or pickle. You can also stack them in a roti basket or casserole and serve them warm later or packed for tiffin box.

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