Palak Paratha Recipe – Easy Indian Spinach Flatbread

Last Updated on 4 months by Neha Deshmukh

Palak Paratha Recipe – Easy Indian Spinach Flatbread

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And honestly, what’s better than a vibrant, flavorful, and healthy flatbread? Today, I’m sharing my go-to recipe for Palak Paratha – spinach-stuffed flatbreads that are surprisingly easy to make and absolutely delicious. I first made these when my kids were little, trying to boost their veggie intake, and they’ve been a family favorite ever since!

Why You’ll Love This Recipe

These aren’t just healthy; they’re seriously tasty. The slight bitterness of the spinach is beautifully balanced by the warm spices, and the paratha itself is wonderfully soft and flaky. Plus, they’re incredibly versatile – perfect for breakfast, lunch, or dinner. Trust me, once you try these, you’ll be making them again and again!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful Palak Parathas:

• 1 cup Wheat flour (Atta)
• 1 cup Palak (Indian spinach)
• 1 teaspoon Cumin seeds
• 1 teaspoon Sambar powder/Red chili powder
• 0.125 teaspoon Turmeric powder
• 2 tablespoon Oil
• Salt to taste
• Water as needed

Ingredient Notes

Let’s talk ingredients for a moment. Getting the right ones makes all the difference!

Wheat Flour (Atta) Varieties

I usually use whole wheat flour (atta) for that authentic flavor and texture. You can find different types of atta – fine, coarse, or even multigrain. I prefer a medium-fine atta for parathas.

Palak (Indian Spinach) – Choosing the Best

Fresh spinach is best, of course! Look for leaves that are vibrant green and crisp, avoiding any that are wilted or yellowing. About 200g of fresh spinach will give you roughly 1 cup packed.

Cumin Seeds: Flavor and Aroma

Don’t skip the cumin seeds! They add such a lovely warmth and aroma. A quick dry roast before using intensifies their flavor even more.

Sambar Powder/Red Chili Powder – Spice Level Options

I like using sambar powder for a more complex flavor, but red chili powder works perfectly well if that’s what you have on hand. Adjust the amount to your spice preference – start with less and add more if you like things fiery!

Turmeric Powder: Health Benefits and Color

Turmeric not only adds a beautiful golden hue but is also packed with health benefits. A little goes a long way, so just a pinch is perfect.

Oil Selection for Cooking

Any neutral-flavored oil will do for cooking – sunflower, canola, or vegetable oil are all good choices. I sometimes use ghee for extra richness, but that’s a treat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the spinach leaves thoroughly and remove any thick stems. Give them a rough chop – no need to be too precise.
2. Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter – this releases their amazing aroma.
3. Add the chopped spinach to the pan and sauté for about 2 minutes on low heat. You want it to wilt, but still retain a vibrant green color. Don’t overcook it!
4. Now, in a large bowl, combine the cooked spinach with the wheat flour, sambar powder (or red chili powder), turmeric powder, and salt. Mix everything well.
5. Gradually add water, a little at a time, and start kneading the dough. You’re looking for a soft, non-sticky dough. It might take a few minutes to get the consistency right.
6. Once the dough comes together, cover it and let it rest for about 10 minutes. This allows the gluten to relax, making the parathas softer.
7. Divide the dough into 6 equal balls. Dust a clean surface with dry flour and roll each ball into a thick paratha – about 6-8 inches in diameter.
8. Heat a tawa (flat griddle) over medium-high heat. Place the paratha on the hot tawa and cook for a minute or two on each side. Drizzle with a little oil and cook until you see golden brown spots appear.
9. Serve hot with your favorite chutney, raita, or pickle!

Expert Tips

• Don’t over-knead the dough, or the parathas will become tough.
• Rolling the parathas evenly ensures they cook uniformly.
• Cooking on medium-high heat gives you those lovely golden brown spots.

Variations

Want to switch things up? Here are a few ideas:

Vegan Palak Paratha

Simply ensure you’re using oil instead of ghee for cooking.

Gluten-Free Palak Paratha (Alternative Flours)

For a gluten-free version, try using a blend of gluten-free flours like rice flour, sorghum flour, and tapioca starch. You might need to adjust the amount of water to get the right consistency. My friend, who’s gluten-free, loves using a mix of jowar and bajra flour!

Spice Level Adjustments

Feel free to adjust the amount of sambar powder or red chili powder to suit your taste. You can also add a pinch of garam masala for extra warmth.

Festival Adaptations (Holi, Navratri)

These are fantastic for festivals! During Navratri, you can skip the sambar powder and use just a touch of ginger paste for a fasting-friendly version.

Serving Suggestions

Palak Paratha is incredibly versatile. Here are a few of my favorite ways to serve it:

• With a dollop of yogurt (raita)
• With a spicy mango chutney
• With a tangy lemon pickle
• Alongside a simple dal (lentil soup)

Storage Instructions

Leftover Palak Parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re also great for packing in lunchboxes!

FAQs

Let’s answer some common questions:

What is the best way to knead Palak Paratha dough?

Knead gently! You want a soft, pliable dough, not a tough one. Add water gradually and avoid over-kneading.

Can I make Palak Paratha ahead of time?

You can definitely make the dough ahead of time and store it in the refrigerator for up to a day. Just bring it to room temperature before rolling.

How do I prevent Palak Paratha from becoming hard?

Don’t overcook the parathas on the tawa. Cook them until they’re golden brown and slightly puffed up. Resting the dough is also key!

What can I serve with Palak Paratha besides chutney and raita?

Try serving them with a side of dal, sabzi (vegetable curry), or even a simple yogurt dip.

Is Palak (spinach) seasonal, and does it affect the taste of the paratha?

Yes, spinach is seasonal! It’s best during the winter months. While you can find it year-round, the flavor is often more vibrant and slightly sweeter during its peak season.