Spinach paratha (Palak paratha)

Are you looking for easy spinach recipes? Make this spinach paratha for your breakfast or lunch or dinner, and up your veggies intake. So simple to make and can also be stored for a day or so.

Spinach paratha (usually called palak paratha) are simple flatbread made with spinach, whole wheat flour, and Indian spices. Have them instead of regular roti to make your lunch or dinner more colorful.

These parathas are the easier way to include veggies into your meal. Check my zucchini paratha recipe, and you will love it.

How to serve spinach paratha:

This is a very versatile dish, and you can have these spinach flatbreads for any meal of the day.

If serving for breakfast or snack, I like to have these with some simple chutney or sauce. You can add few veggies and roll them also. You can use my paneer besan curry or any paneer or tofu curry to fill and roll it up.

If you are serving these for lunch or dinner, have them with dal or any curry for a complete and satisfying meal.

I like to serve these spinach flatbreads with gravy curries like

Makhana curry

Zucchini coconut milk curry

Let's begin making the recipe:

• Take cleaned and roughly chopped spinach leaves, garlic, green chili, cumin seeds into a mixer grinder and grind them into a smooth paste. 
• Try avoiding water to grind this mixture. You need to wait and pulse it a couple of more times. Chopping spinach leaves will make it easy to grind, and additional water is not required.
• If you are unable to make the fine paste, add water spoon by spoon.

• Now take a mixing bowl, add whole wheat flour, spinach purée, and salt.

• Make a smooth dough out of this and add a teaspoon of oil. Mix it once so that oil is incorporated well into the dough.
• Keep this aside for 15 to 20 minutes. You can even make the spinach paratha immediately.

• When you are ready to make these parathas, take the dough and divide it into equal-sized balls.

• Take one dough ball, flatten it, and roll it in the dry flour.

• Place this onto the rolling surface and roll into thin flatbread.
• If you can roll and cook the parathas simultaneously, you can heat the pan while you are rolling the paratha.
• If you cannot do both simultaneously, roll all the parathas and keep them aside. Do not stack them as they might stick to each other. Instead, you can layer them in between parchment papers.

• Heat a pan and add the paratha once it is hot.

• Cook it on medium flame on both sides till it is done.

• You can add a teaspoon of oil on each side while cooking the paratha.

• Likewise, make all the spinach parathas and serve them with any dal or curry.
• These can be served hot or cold, so these will be good for lunch boxes.

Recipe Notes and variations:

• You can reduce the spinach quantity to make this recipe. If required, add little water to form the dough.
• You can store the dough in an airtight box for a couple of days and make fresh parathas whenever you require them.
• When life gives you more spinach, you can freeze the spinach puree. Pour the puree into silicon molds or ice trays and freeze it. Once it is set, please remove them and store them in freezer-safe containers. And whenever you want to make this paratha, thaw it and use it to make the dough.
• You can add some mint leaves or coriander leaver, or even tender coriander stalks to make the puree for a different flavor.
• I have used whole wheat flour to make this palak paratha. You can use multigrain flour or add some sattu (roasted chickpea flour) or chickpea flour. If you cannot roll the parathas properly, make sure to use at least 75% of whole wheat flour so that you can roll them easily.
• Instead of garlic, you can add ginger or use both as well.
• I sometimes add a tablespoon of sesame seeds and flax seeds to this paratha.

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Recipe:

Recipe

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