Palak Paratha (Spinach Paratha)

Ingredients

• 75–90 g (2.5–3 cups, tightly packed)spinach
• 2.5 cm (1 inch)ginger
• 1green chilli
• 120 ml (½ cup)water, for blending
• 120 g (1 cup)whole wheat flour (or multigrain flour)
• 1 teaspoongaram masala
• to tastesalt
• to tasteoil or ghee, for cooking

Instructions

1. 1

   Blend the spinach

   Put the washed spinach, ginger and green chilli in a blender. Add 120 ml (½ cup) water and blend until smooth; this should make a little more than 120 ml of spinach purée.

2. 2

   Mix the ingredients

   In a deep bowl, combine the flour, spinach purée, garam masala and salt.

3. 3

   Make the dough

   Add a very small amount of water as needed and work the mixture into a smooth, non-sticky dough. Rub a little oil over it and leave it to rest for at least 10–15 minutes.

4. 4

   Divide the dough

   Split the dough into balls; the recipe makes six.

5. 5

   Roll the parathas

   Using a chapati rolling pin, roll each ball into a 7.5 cm (3-inch) round.

6. 6

   Cook on the griddle

   Cook each paratha on both sides on a hot tawa, spreading a little ghee on top.

7. 7

   Serve the parathas

   Serve with curd, pickle, raita, ketchup or a gravy of your choice.

What is palak paratha?

Palak paratha is an Indian flatbread made by mixing spinach into wheat dough before rolling and cooking it. It is part of the wider tradition of stuffed and flavoured parathas enjoyed across the Indian subcontinent.

This version blends the spinach with ginger and green chilli, then kneads the purée directly into the flour. That gives the bread an even green colour and spreads the seasoning through each round.

Nutrition and macros by portion

The nutrition label shows one serving as written: 133 calories, 3g protein, 18g carbs, 6g fat.

The wheat flour supplies most of the carbohydrates, while the oil or ghee used for cooking contributes much of the fat. The recipe includes little concentrated protein, so serve the paratha with curd or raita for a more balanced plate.

Blend a smooth purée

Spinach: Wash it well and drain it before blending, so grit does not end up in the dough.

Ginger and chilli: Blend these with the spinach for seasoning in every bite. Use less chilli if you prefer a milder paratha.

Get the dough consistency right

Water: The spinach purée already contributes moisture, so add any extra water sparingly. Stop once the dough is smooth and pliable rather than sticky.

Resting: Rub the dough with a little oil and rest it for at least 10–15 minutes, as directed. This gives the flour time to absorb moisture and makes the dough easier to roll.

Roll small rounds

Portions: Divide the dough into six balls, as in the recipe, and roll each to a 7.5 cm (3-inch) round. Keep the unused dough covered while you work so it does not dry out.

Handling: If the dough sticks, use a light dusting of flour rather than adding lots of flour at once, which can make the parathas dry.

Cook on a hot tawa

Heat: Use a hot tawa or flat griddle so the parathas cook through while developing light spots. The method does not specify a cooking time, so watch the bread rather than relying on a timer.

Finish: Cook both sides and spread a little ghee over the top as directed. The paratha should be cooked through, with a soft, flexible texture.

What to serve with it

Cool sides: Curd or raita complements the chilli and warm spices, while pickle adds a sharper, salty contrast.

More substantial meal: Serve the parathas with a gravy of your choice. Ketchup is another option named in the recipe.

Recipe notes & tips

• Drain the washed spinach well before blending.
• Add extra water to the dough in very small amounts because the purée already contains liquid.
• Aim for a smooth dough that does not stick to your hands.
• Rest the oiled dough for at least 10–15 minutes before dividing it.
• Keep the dough balls covered while rolling the parathas.
• Serve soon after cooking for the softest texture.

Variations

• Multigrain flour: Use multigrain flour instead of whole wheat flour, as suggested in the ingredients.
• Milder chilli: Use less green chilli for gentler heat.
• Ghee finish: Choose ghee rather than oil for cooking and spreading on top.
• Curd side: Serve with curd or raita for a cooling accompaniment.
• Gravy pairing: Add a gravy of your choice to make the meal more substantial.

Common mistakes to avoid

• Watery purée: Drain the spinach well before blending so the dough is easier to manage.
• Too much water: Add it gradually, since the spinach purée already moistens the flour.
• Sticky dough: Stop adding water once the dough is smooth and use only a light dusting of flour if needed.
• Dry dough: Rub a little oil over it and allow the stated resting time before rolling.
• Dough drying out: Keep the dough covered while shaping the remaining rounds.
• Uneven cooking: Use a hot tawa and cook each paratha on both sides.

How to store

Store cooled parathas in an airtight container in the fridge and use within 2–3 days. Reheat on a hot tawa until warmed through, adding a little ghee if desired.

Frequently asked questions