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Palak paratha is a delicious Indian flatbread with blanched spinach leaves paste mixed with whole wheat flour and a little bit of gram flour along with cumin seeds, carom seeds, and cooking oil. The flatbreads are cooked really well on a medium to high flame till the outer layer gets nice and crispy and the inside is soft. Check out my simple recipe to learn the step-by-step procedure to make palak paratha at your house.

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KEY TAKEAWAYS

Palak paratha is a popular homemade Indian flatbread commonly prepared across many households in India.
It tastes best when served hot with fresh dahi, a simple homemade achaar, or any sabzi.

Palak paratha has a mildly spicy and earthy taste
Other similar recipes are methi paratha, aloo paratha, bathua paratha, and plain atta paratha.

The Ingredients:

1.5 cup wheat flour (atta)
2 tbsp gram flour (besan)

To make the palak paste:

1 bowl spinach (palak – leaves only)
4 pieces garlic cloves (peeled, whole)
1 piece ginger (1-inch size, cut into small pieces)
2 pieces green chilies (broken in half)
¼ cup water

To make the paratha dough:

2 tsp cooking oil
1 tsp cumin seeds
½ tsp carom seeds (ajwain)
1 tsp dry mango powder (amchur)
1 tsp salt
½ tsp sugar

To roll the paratha:

1 bowl wheat flour

To fry the paratha:

Cooking oil – as required

I came to know about the palak paratha recipe mainly from a conversation I had with my neighbor, who, by the way, is one fantastic home cook as well. We were discussing healthy meal options for kids when she revealed her secret of spinach parathas that even the fussiest eaters in her house delight in. She made it sound very simple, first by blanching the palak and then mixing the dough with the paste, so I felt like making it right away. I noted the steps and ingredients required carefully in my kitchen notebook.

I wanted to try it out the following weekend, ensuring that I did not make any changes to the recipe, being my first time. The parathas turned out exceptionally well—soft inside and crispy outside. My husband liked the uniqueness, and my sons were delighted to taste a new kind of paratha. I felt proud seeing them happy and thanked my neighbor for such a wonderful feeling.

How to Make Palak Paratha? (Step by Step Guide with Images)

Step 1: Take a bowl of palak leaves only, wash them nicely, and blanch them for about 2 minutes.

Step 2: Strain the blanched spinach leaves and transfer them to a mixie jar along with 4 pieces of peeled, whole garlic cloves, a piece of 1-inch-sized ginger cut into small pieces, and 2 pieces of green chilies (broken in half). Also add ¼ cup of water and make a smooth paste.

Step 3: Transfer the paste to a large tray or bowl and add 2 tsp of cooking oil, 1 tsp of cumin seeds, ½ tsp of carom seeds (ajwain), 1 tsp of dry mango powder (amchur), 1 tsp of salt, and ½ tsp of sugar, and mix everything nicely.

Step 4: Now, add 2 tbsp of gram flour (besan) and 1 cup of wheat flour (atta) to it and make a medium-tight dough. Cover the bowl and let the dough rest for about 10 to 15 minutes.

Step 5: Now, grease your hands with a little bit of oil, take some portion of the dough, and make a relatively large peda.

Step 6: Dip the peda in a bowl of dry wheat flour, coat it nicely, and then roll it to make a medium-thick paratha.

Step 7: Heat a tawa over a medium flame and place the paratha when hot. Let it cook for 10 to 15 seconds on one side and then flip it.

Step 8: Apply 1 tsp of cooking oil on the surface. Flip it again. Apply cooking oil on the other side and cook both sides of the palak paratha over a medium to high flame, flipping a couple of times and pressing the sides. Remove it when you see brown spots on the surface. Repeat the process to make all the parathas.