Palak paratha recipe (Spinach paratha)

Palak paratha recipe – Indian flat bread made from whole wheat flour, spinach and coconut. It is healthy yet delicious paratha.

In this spinach paratha, I have used chopped spinach. First it is sauteed with little coconut and onions. Once this spinach-coconut mixture is cooled slightly, it is added to the atta. and then kneaded into a paratha dough.

The addition of coconut gives very subtle flavor to the paratha. No spice powders are used in this. Hence it is mild flavored paratha.

Since this is mild flavored paratha, I usually serve this with spicy gravy or dal. This time I have served with baby potato curry, you can see in the photo.

There is another method of making palak paratha. In which the blanched and pureed spinach is used in the dough. It makes the paratha entirely green and vibrant looking. If you want to follow this method, you can check out this palak paneer paratha. In that skip the paneer stuffing, only make the palak dough. Continue rolling and frying the paratha as shown above. Or check out this aloo palak paratha.

Spinach is very nutritious and healthy green leafy vegetable. One should include it in their diet. I know it is little bland in taste, but if you make it right way with right flavors, it will sure tastes good. Trust me. You will find many palak recipes on the blog. Give them a try.

Check out other spinach recipes
Palak raita  //  Spinach corn sandwich  //  Palak paneer  //  Palak rice

How to make Palak Paratha recipe (Step by Step Photos):

or Jump to Recipe

1) Heat the oil in a pan on medium heat. Once hot add onion, ginger paste and green chilies.

2) Saute for couple of minutes or till the onion turns translucent.

3) Then add dry coconut.

4) Mix well and saute for 2 minutes.

5) Add chopped spinach.

6) And cook for a minute. Spinach will wilt down. Turn off the stove and let it cool down slightly.

7) Take chapati atta in a bowl. Add salt in it and mix.

8) Add cooled spinach mixture.

9) Mix it very well using your fingers. It should be incorporated well, so you can judge how much water is needed for kneading.

10) Start adding little water at a time and keep kneading into the dough. Make smooth and soft dough just like any paratha dough. Cover it and let it rest for 15 minutes.

11) After resting time, knead the dough one more time and make it smooth. Divide it into 12 equal portions. Make smooth ball and then flatten it out between you palm.

12) Now take one flattened disc and roll into paratha. If you want to make triangle, check out this ajwain paratha step by step guide. If you want to make square, check out this masala paratha recipe. Or you can roll circle as well.

13) Heat the tawa or skillet on medium heat. Once hot place rolled paratha. After some time, you will see bubbles on it.

14) then flip it.

15) Apply some oil.

16) Again flip it, so oil side is down. Now using spatula gently press it and cook till you get brown spot on bottom side.

17) Then apply oil on this side.

18) Then flip it and continue cooking by pressing with spatula. Once it is cooked from other side. Remove it and store in insulated container. So in short, the process is like once bubbles are seen and flipped, oil+flip+press the again oil+flip+press. I would recommend to place a paper towel under the paratha. So they don’t get soggy.

Repeat the same process of rolling and frying till you make all the parathas.

I have practice that I roll and fry at the same time. If you are not comfortable with the simultaneous tasks then roll 5-6 parathas, place them on plate. Keep them covered with kitchen towel. Then fry those rolled paratha one by one.

Serving suggestion: Serve palak paratha with any curry (e.g. aloo chole, veg makhani, paneer butter masala), any dry vegetable sabzi or dal dishes. It can be served with raita or pickle.

Variation: This recipe makes mild flavored palak paratha. So I usually serve it with spicy curry or dal. If you want to serve this paratha as a breakfast or snack to go with tea or dahi or pickle, I would recommend to add some spices in the dough.

You can add ½ – 1 teaspoon of red chili powder, ½ teaspoon of coriander powder, 1 teaspoon of amchur powder and ½ teaspoon of garam masala powder. You can also add ½ teaspoon of cumin seeds or ¼ teaspoon ajwain seeds.

Print Pin

Palak paratha recipe (Spinach paratha recipe)

US measuring cups are used (1 cup = 240 ml)

Course Main Course

Cuisine Indian

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 10 parathas

Author Kanan

Ingredients

• 2 teaspoons Oil + more for frying paratha
• 1 teaspoon Ginger paste or freshly grated or crushed
• 1 Green chili chopped finely
• ¼ cup Onion chopped finely
• 1 tablespoon Desiccated coconut
• 1 ½ cup Spinach (Palak) washed, trimmed, chopped finely
• 1 ½ cups Whole wheat flour (Chapati atta)
• Salt - to taste
• little less than ½ cup Water

Instructions

Making the dough:

• Heat 2 teaspoons of oil in a pan on medium heat.
• Once hot add onion, ginger paste and green chilies.
• Saute for couple of minutes or till the onion turns translucent.
• Then add dry coconut. Mix well and saute for 2 minutes.
• Add chopped spinach. And cook for a minute. Spinach will wilt down.
• Turn off the stove and let it cool down slightly.
• Take chapati atta in a bowl. Add salt in it and mix.
• Add cooled spinach mixture. Mix it very well using your fingers. It should be incorporated well, so you can judge how much water is needed for kneading.
• Start adding little water at a time and keep kneading into the dough. Make smooth and soft dough just like any paratha dough.
• Cover it and let it rest for 15 minutes.

Making palak paratha recipe:

• After resting time, knead the dough one more time and make it smooth.
• Divide it into 12 equal portions. Make smooth ball and then flatten it out between you palm.
• Now take one flattened disc and roll into paratha. You can roll into triangle or square or circle.
• Heat the tawa or skillet on medium heat. Once hot place rolled paratha.
• Cook both sides using little oil till they get light brown spots and no more raw doughy part appear.
• Once it is cooked remove it and store in insulated container.
• Repeat the same process of rolling and frying till you make all the parathas.

*Nutrition information is a rough estimate for 1 serving

Tried this recipe?Please comment below and give ★ ratings