Palak Paratha Recipe – Easy Spinach Flatbread with Ajwain

Last Updated on 4 months by Neha Deshmukh

Palak Paratha Recipe – Easy Spinach Flatbread with Ajwain

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? This Palak Paratha recipe is a family favorite – it’s been a regular on our breakfast and lunch rotation for years! It’s surprisingly easy to make, and the subtle spinach flavor combined with the warmth of ajwain is just so comforting.

Why You’ll Love This Recipe

This Palak Paratha isn’t just delicious; it’s a winner for so many reasons. It’s a fantastic way to get your daily dose of greens, especially if you have picky eaters (trust me, they won’t even notice the spinach!). It’s also a relatively quick recipe, perfect for a busy weeknight or a lazy weekend brunch. Plus, the aroma while these are cooking? Absolutely heavenly!

Ingredients

Here’s what you’ll need to whip up these delightful parathas:

• 1 bunch palak leaves / spinach
• 3 cups water
• 1 inch ginger
• 1 green chilli
• 2 cups wheat flour (atta)
• ?? tsp ajwain / carom seeds (about 1 tsp)
• 2 tsp oil
• ?? cup wheat flour (for dusting – about ¼ cup)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Palak (Spinach) – Choosing Freshness & Varieties
Look for spinach leaves that are vibrant green and crisp, avoiding any that are wilted or yellowing. Baby spinach works beautifully too, it’s a little more tender. Roughly 200-250g of spinach is a good amount for this recipe.

Wheat Flour – Whole Wheat vs. Refined Flour
I always use whole wheat flour (atta) for a more rustic and nutritious paratha. You can use refined flour (maida) if you prefer a softer texture, but I find the whole wheat gives it a lovely bite.

Ajwain (Carom Seeds) – The Digestive Powerhouse
Ajwain isn’t just about flavor; it’s amazing for digestion! It adds a lovely, slightly peppery note to the parathas. If you can’t find it, see the FAQs section for a substitute.

Ginger & Green Chilli – Adjusting the Spice Level
I like a little kick, so I always add a green chilli. Feel free to adjust the amount to your liking, or omit it altogether for a milder flavor.

Oil/Ghee – Regional Preferences & Flavor Impact
Traditionally, ghee (clarified butter) is used for cooking parathas, giving them a rich, nutty flavor. But oil works just as well, especially if you’re looking for a lighter option. I often use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Palak Puree: First, give your spinach a good wash. Bring the 3 cups of water to a boil, and quickly blanch the spinach leaves for just a minute or two. This helps retain that beautiful green color. Immediately transfer the blanched spinach to ice water to stop the cooking process. Drain well, and then blend it with the inch of ginger and the green chilli until you have a smooth puree. Set aside.
2. Make the Dough: In a large bowl, combine the 2 cups of wheat flour, about 1 tsp of ajwain, and 2 tsp of oil. Add the palak puree and start mixing. Gradually add water (if needed) to form a soft, pliable dough.
3. Knead, Knead, Knead: Knead the dough for about 5-7 minutes until it’s smooth and elastic. This is key for soft parathas! Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making the parathas easier to roll.
4. Shape the Parathas: Divide the dough into 6 equal balls. Dust a clean surface with a little wheat flour and roll each ball into a thin circle, about 6-7 inches in diameter. Don’t worry if they’re not perfect circles – rustic is charming!
5. Cook to Perfection: Heat a hot tawa (flat griddle) over medium heat. Place a rolled paratha on the tawa and cook for about 30 seconds to a minute on each side. Then, drizzle a little oil or ghee around the edges and cook until golden brown spots appear on both sides. Gently press the paratha with a spatula to ensure even cooking.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Palak Paratha:

• Achieving the Perfect Dough Consistency: The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a teaspoon of water at a time.
• Rolling Technique for Thin Parathas: Use gentle, even pressure when rolling. If the dough springs back, let it rest for a few more minutes.
• Cooking Parathas to Golden Perfection: Don’t overcrowd the tawa. Cook one paratha at a time for the best results.
• Preventing Parathas from Becoming Hard: Don’t overcook them! They should be golden brown and slightly puffed up.

Variations

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

• Vegan Palak Paratha: Simply use oil instead of ghee for cooking.
• Gluten-Free Palak Paratha (Using Alternative Flours): Substitute the wheat flour with a gluten-free flour blend. I’ve had good results with a mix of rice flour, potato starch, and tapioca starch.
• Spice Level Adjustment – Mild, Medium, Spicy: Adjust the amount of green chilli to your preference. You can also add a pinch of red chilli powder for extra heat.
• Festival Adaptations – Holi & Navratri Specials: These parathas are perfect for festivals! During Navratri, ensure all ingredients are vrat-friendly (avoiding onion and garlic).

Serving Suggestions

Palak Paratha is delicious on its own, but even better with accompaniments! I love serving it hot with a dollop of creamy raita (yogurt dip) and a tangy pickle. A side of chole (chickpea curry) or aloo sabzi (potato curry) also makes a complete and satisfying meal.

Storage Instructions

Leftover 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.

FAQs

What is the best way to blanch spinach for palak paratha?
Quickly blanching in boiling water for just 1-2 minutes, then immediately shocking in ice water, helps preserve the vibrant green color and nutrients.

Can I make the dough ahead of time? If so, how should I store it?
Yes! You can make the dough a day ahead. Store it in an airtight container in the refrigerator. Bring it to room temperature before rolling.

What can I substitute for ajwain if I don’t have it?
A pinch of caraway seeds or fennel seeds can offer a similar, though slightly different, flavor.

How do I prevent the parathas from sticking to the tawa?
Make sure your tawa is hot enough before placing the paratha on it. Also, a light brushing of oil or ghee helps prevent sticking.

Can I freeze palak paratha after they are cooked?
Yes, you can! Let the parathas cool completely, then stack them with parchment paper between each one to prevent sticking. Freeze in an airtight container for up to a month. Reheat on a tawa or in a microwave.

Enjoy making these Palak Parathas! I hope they bring as much joy to your table as they do to mine. Let me know in the comments how they turn out!