Palak Paratha Recipe (Spinach Flatbread) | Healthy Breakfast in 30 Minutes
If you’re looking for a comforting Indian breakfast that’s also nutrient-rich, Palak Paratha is a perfect pick. Made with fresh spinach, whole wheat flour, and simple spices, these parathas are soft, flavorful, and naturally green—without any food color. Palak (spinach) is packed with iron, folate, and fiber, which makes this recipe a smart choice for kids’ tiffin, quick weekday meals, or even a light dinner. The best part? You can make the dough ahead of time and cook parathas fresh whenever needed. Serve them hot with curd, pickle, butter, or even a simple tomato chutney. Once you try this homestyle version, it will become a regular on your menu—healthy, tasty, and easy!
Ingredients
For spinach mix
- Palak (spinach) – 2 cups (tightly packed), washed
- Green chilli – 1–2 (optional)
- Garlic – 3–4 cloves (optional)
- Ginger – 1 inch
- Cumin seeds – ½ tsp
- Carom seeds (ajwain) – ½ tsp (optional)
- Turmeric – ¼ tsp
- Red chilli powder – ½ tsp
- Coriander powder – 1 tsp
- Garam masala – ¼ tsp
- Salt – as per taste
- Oil – 1 tsp
For dough
- Whole wheat flour (atta) – 2 to 2½ cups
- Yogurt/curd – 2 tbsp (optional, makes soft)
- Water – as needed
For cooking
- Ghee or oil – as required
Step-by-Step Palak Paratha Recipe
1) Prepare spinach
Wash spinach well (spinach often has dirt). Drain completely.
Now you can do either method:
Option A (Best taste): sauté and grind
- Heat 1 tsp oil in a pan. Add cumin seeds (and ajwain if using).
- Add ginger, garlic, and green chilli. Sauté for 20–30 seconds.
- Add spinach and cook for 2–3 minutes until wilted.
- Cool slightly and grind into a thick paste (no extra water if possible).
Option B (Quick): blanch and grind
Blanch spinach for 1 minute, cool, squeeze lightly, then grind.
(But sauté method gives better flavor.)
2) Make the dough
- In a large bowl, add 2 cups atta, salt, and all dry spices (or you can mix spices into spinach paste—both work).
- Add palak paste and 2 tbsp curd.
- Start mixing. Add water little by little only if needed because spinach paste already has moisture.
- Knead into a soft, smooth dough.
- Apply a few drops of oil on top, cover, and rest for 15–20 minutes.
3) Roll the parathas
- Divide dough into equal balls.
- Dust with dry flour and roll into a medium-thick circle.
Tip: Don’t roll too thin, or it may turn dry.
Optional stuffing style (extra delicious):
Roll a small roti, spread a little ghee, sprinkle dry flour, fold into a triangle, and roll again. This gives light flaky layers.
4) Cook on tawa
- Heat a tawa on medium-high flame.
- Place paratha and cook until small bubbles appear. Flip.
- Apply ghee/oil on both sides and cook until golden spots appear.
- Press lightly with spatula for even cooking.
5) Serve
Serve hot Palak Paratha with:
- Curd + a pinch of roasted cumin
- Mango pickle or lemon pickle
- White butter
- Onion-tomato raita
- Green chutney
Tips for Soft & Tasty Palak Paratha
- Dry spinach well before cooking—too much water makes sticky dough.
- Resting dough is important for soft parathas.
- Add curd for extra softness (optional).
- For kids, reduce chilli and add a pinch of amchur for tang.
- You can add paneer or boiled potato to the dough for a richer version.
Storage
- Dough stays good in the fridge for 1 day (keep covered).
- Cooked parathas can be stored and reheated on tawa. For lunchbox, pack with curd or pickle.
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