Looking for an easy recipe for a delicious and interesting version of Indian flatbreads? Spinach paratha is just the thing you need!
This flatbread is made with a dough that is kneaded with spinach puree, making it deliciously green and full of flavor. It's also great for kids' lunch boxes!
So why not give this unique flatbread a try? You won't be disappointed!.
Spinach paratha a.k.a "Palak Paratha" is delightfully delicious, incredibly interesting, and positively portable! It is nothing but a normal chapati dough that is kneaded with spinach puree.
The addition of the spinach makes it green and gives it a slight flavor boost too. As an offshoot of the normal chapati recipe, it is a great option for my kids' lunch box.
What attracts them is the bright green color more than anything else. Nevertheless, it is a great option to add some iron to their diet. I keep a fresh bag of spinach handy to add some variety to mundane dishes like plain roti or chapati.
If palak recipes interest you, there are plenty of them that I have shared in the past. Like palak puri... Just type in spinach or palak in the search bar and you will find several options to choose from.
If you are interested in other paratha recipes then you must check out my avocado paratha, or cauliflower paratha recipes.
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Ingredients note
- Spinach: For leafy greens, I always stick to the organic variety. I suggest that you do the same for this recipe. Also, be sure to wash them in warm water before using them in the recipe. Since you will need to make palak puree, be sure to drain the water thoroughly before pureeing them.
- Ginger: Adding ginger is optional and you can also use ginger powder. I prepared this palak paratha recipe with a tiny piece because I was pairing the paratha with a potato-based side dish. Ginger helps offset side effects from potatoes.
- Green chilies: Green chilies are also optional. If you or your kids don't prefer the spicy note, feel free to skip it.
- Ajwain: I used powdered or ground ajwain seeds. Using the whole seeds is also a good option.
- Oil: This spinach roti is a vegan recipe. I used extra virgin olive oil instead of ghee to cook while cooking parathas.
How to make this
Blend the spinach leaves with green chili and ¼ cup of water. You will get about 1 ½ cup of spinach puree. Be sure to grind it well to make a smooth puree.
In a large bowl, mix the whole wheat flour with salt, ground ajwain, followed up by oil, and mix thoroughly.
Add spinach puree (add little water only if required) in small quantities and knead the dough until there are no lumps.
Make equal portions of the soft dough into small dough balls.
Roll the dough ball into a flat and round shape with a rolling pin.
Place a skillet over medium heat and grease it lightly as the skillet heats up.
Place the flat dough (paratha) on the skillet. Flip it when you see bumps rising.
Continue to flip until both sides are cooked to golden brown spots.
Spread a thin layer of oil and flip the flatbreads for a couple of minutes.
Recipe FAQ's
You can make the spinach puree by blending fresh Spinach leaves in a food processor or a blender.
Yes, you can use any leafy green for this recipe. The goodness of Spinach was the reason I chose it, but other leafy greens are also a great option.
You can omit the green chilies and asafoetida from the recipe if you're making Spinach paratha for kids. Spinach leaves are a great aid in tackling iron deficiency. So this flatbread is a great option if you are looking for iron-rich foods for your kid.
Yes, you can freeze Spinach parathas for up to a month. Just thaw them out before reheating in the pan.
You can store Spinach parathas in an airtight container in the fridge for up to a day. You can also freeze them for up to a month. Just thaw them out before reheating.
Expert tips
- Use a food processor to prepare the spinach puree to save time.
- Pureed spinach is better than chopped spinach because it help is equal distribution of spinach flavor in paratha dough.
- For best results, knead the dough well until it gives in easily with finger pressure.
- If you're not a fan of green food, you can cook the plain parathas without the spinach puree and it will still taste great!
- Feel free to replace spinach with other greens like kale or Swiss chard. That's a great way to add variety.
- Cook the spinach paratha on a hot tawa (griddle) instead of a non-stick pan, for best results.
- Adding a pinch of red chili powder and garam masala to the dough would make it more flavorful. Another idea to add flavor would be adding cumin powder.
- If the dough appears too dry or hard to knead, add a little oil or a teaspoon of warm water and continue kneading.
Serving suggestion
Spinach paratha is best served hot with curries, like potato kurma, tofu masala, corn curry, zucchini curry, coconut milk yogurt, or tomato chutney.
You can also use it to make wraps and sandwiches!
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📖 Recipe
Easy Spinach Paratha Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cup spinach leaves - washed
- 1 green chili
- ¼ cup water
- 2 cups whole wheat flour
- ½ inch ginger
- Salt to taste
- ¼ teaspoon ajwain
- 2 tablespoon oil
Instructions
- Blend the spinach leaves with green chili , ginger and ¼ cup of water. You will get about 1 ½ cup of spinach puree. Be sure to grind it well to make a smooth puree.2 cup spinach leaves, ½ inch ginger, 1 green chili
- In a large bowl, mix the whole wheat flour with salt, ground ajwain, followed up by oil, and mix thoroughly.2 cups whole wheat flour, Salt to taste, ¼ teaspoon ajwain
- Add spinach puree (add little water only if required) in small quantities and knead the dough until there are no lumps. Make equal portions of the soft dough into small dough balls.
- Roll the dough ball into a flat and round shape with a rolling pin.
- Place a skillet over medium heat and grease it lightly as the skillet heats up.
- Place the flat dough (paratha) on the skillet.
- Flip it when you see bumps rising.
- Continue to flip until both sides are cooked to golden brown spots.
- Spread a thin layer of oil and flip the flatbreads for a couple of minutes.
Video
Notes
- Use a food processor to prepare the spinach puree to save time.
- Pureed spinach is better than chopped spinach because it help is equal the distribution of spinach flavor in paratha dough.
- For best results, knead the dough well until it gives in easily with finger pressure.
- If you're not a fan of green food, you can cook the plain parathas without the spinach puree and it will still taste great!
- Feel free to replace spinach with other greens like kale or Swiss chard. That's a great way to add variety.
- Cook the spinach paratha on a hot tawa (griddle) instead of a non-stick pan, for best results.
- Adding a pinch of red chili powder and garam masala to the dough would make it more flavorful. Another idea to add flavor would be adding cumin powder.
- If the dough appears too dry or hard to knead, add a little oil or a teaspoon of warm water and continue kneading.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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