Palak Paratha
Whole-wheat paratha kneaded with spinach puree, ginger, and green chili.
For 2 servings
3 steps. 12 minutes total.
- 1
Step 1
- a.Place the blanched spinach in a blender jar.
- b.Add the fresh ginger and green chili.
- c.Process until the mixture becomes a smooth, vibrant green puree.
- 2
Step 2
TIPIf the dough feels too sticky, add a tablespoon of flour; if too dry, add a teaspoon of water at a time. - 3
Step 3
- a.Divide the dough into two equal portions and roll them into smooth balls.
- b.Flatten each ball and roll into a 6-inch disc using a rolling pin on a floured surface.
- c.Heat a tava or skillet and cook each side with a small amount of ghee until golden brown spots appear.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not over-boil the spinach; a quick 2-minute blanch is perfect to retain its color and nutrients.
- 2Resting the dough is non-negotiable for soft parathas as it allows the gluten to relax.
- 3For even softer parathas, you can add 2 tablespoons of plain yogurt while kneading the dough.
- 4Cook the parathas on medium-high heat. If the heat is too low, they will become hard and crispy.
- 5To freeze, cook the parathas until they are half-done, let them cool completely, stack them with parchment paper in between, and store in a freezer-safe bag.
Adapt it for your goals.
Ingredient Substitution
For a vegan version, replace ghee with a neutral vegetable oil or coconut oil for both kneading and cooking.
Flavor AdditionFlavor Addition
Add 1/2 teaspoon of garam masala or roasted cumin powder to the dough for extra warmth and flavor.
StuffingStuffing
Incorporate 1/2 cup of crumbled paneer (Indian cottage cheese) into the dough for a protein-rich Palak Paneer Paratha.
Flour VariationFlour Variation
For a multigrain version, replace 1/2 cup of atta with a mix of jowar (sorghum) and bajra (pearl millet) flour.
Why this is on our healthy list.
Rich in Iron and Vitamins
Spinach is an excellent source of iron, which is crucial for preventing anemia and boosting energy levels. It's also packed with vitamins A, C, and K, supporting vision, immunity, and bone health.
High in Dietary Fiber
Made with whole wheat flour (atta), these parathas are high in dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Aids Digestion
The addition of carom seeds (ajwain) is not just for flavor; they are well-known in traditional medicine for their carminative properties that help relieve indigestion, gas, and bloating.
Energy Boosting
The complex carbohydrates from whole wheat provide a sustained release of energy, making Palak Paratha an excellent meal for breakfast or lunch to keep you energized throughout the day.
Frequently asked questions
Yes, Palak Paratha is very healthy. It's made from whole wheat flour, which is rich in fiber, and spinach, which is packed with iron, vitamins A, C, and K. It's a nutritious meal that provides complex carbohydrates for energy and essential micronutrients.