Palak Paratha is a healthy Indian flatbread made by kneading whole wheat flour with spinach puree and a few spices. This recipe yields very soft parathas, requires less oil, and is packed with the goodness of spinach.
This healthy spinach paratha is perfect for breakfast or kids lunch box. Serve it with a pickle and raita of your choice.
My daughter loves parathas, and as a mom, I'm always on the lookout for ways to sneak in veggies or leafy greens to boost nutrition for my kid. I often make avocado paratha, zucchini carrot paratha, and beetroot paratha for her school lunch box or dinner.
Today, I am sharing another healthy paratha recipe made with spinach puree. My daughter says them green chapati and she loves it. Regular use of spinach helps us to prevent iron deficiency and boosts our immunity.
If you don't have time to make spinach puree, you can also finely chop the spinach and add it to the flour along with spices to make the dough.
If you are bored with regular spinach paratha, then try my palak paneer paratha, which is prepared using the same spinach dough and stuffed with paneer filling for a healthier choice. You can also stuff boiled potato and cheese.
If you like spinach, then check out more Indian Spinach Recipes
Jump to:
Also check my Kids Lunch Box Recipes Posts
Palak Chapati + Jeera Aloo + Orange
Ingredients
- Spinach (Palak): I have used organic baby spinach. I did not blanch the spinach in this recipe.
- Wheat Flour: I used whole wheat flour for this paratha. You can also use multigrain flour.
- Green Chili & Ginger: use roughly chopped.
- Garam Masala: is added to bring some flavor to the parathas.
- Ghee (or oil): I always prefer adding homemade ghee for parathas, it makes parathas more soft and delicious.
How to Make Palak Paratha
Add 2.5 - 3 cups of washed spinach, 1-inch ginger, and 1 green chili to a blender. Puree them to a smooth paste with ½ cup of water. This yields little more than ½ cup of spinach puree.
To make it extra nutritious and protein-rich, you may add ¼ cup of cottage cheese, paneer cubes, or tofu while grinding.
Add 1 cup of whole wheat flour, palak puree, 1 teaspoon garam masala, and salt in a deep bowl. Mix well.
Add very little water and make a smooth (but not sticky) dough. Smear a little oil on the dough and let it rest for at least 10-15 minutes.
Divide the dough into balls. I was able to get six balls.
Roll the parathas to a 3-inch diameter using a chapati roller.
Cook it on both sides on a hot tawa and spread some ghee on top.
Serve healthy palak ke parathe with curd, pickle, raita, ketchup, or any curry of your choice.
Serving Suggestions
Serve hot palak parathas with boondi raita, mint yogurt chutney, a spicy pickle, or even a tangy green chutney.
Palak parathas taste great when paired with curries or stir-fries, like chana masala, rajma masala, aloo gobi, and more.
Storage Suggestions
- Fridge: You can store the cooked spinach parathas in an airtight container or wrap them in parchment paper/aluminum foil for up to 2 days in the refrigerator.
- Freezer: Wrap the cooked palak parathas in aluminum foil or parchment paper and place them in a freezer-safe container or ziplock bag. This way, parathas can be stored for up to two months.
- Reheat: You can reheat them in the microwave or griddle until they are heated. If frozen, thaw the spinach parathas in the fridge overnight and heat them on the tawa/skillet for 1-2 minutes on each side until they turn warm and crispy.
Expert Tips
- Blanching Spinach: You can also blanch the spinach leaves, i.e., wash the spinach and put it in boiling water for 2-3 minutes. Then, take the spinach out and run it under cold water (this retains the green color of spinach). Blend together with 1-2 tablespoons of water to make spinach puree.
- Freezing Spinach Puree: You can prepare extra spinach puree and freeze it in freezer-safe containers, and when you want to use it, just thaw and use it.
Variations
- Finely Chopped Spinach: If you don't have time to puree, you can finely chop the spinach and add it to the flour along with spices to make the dough.
- Protein Rich: Add either cottage cheese, ricotta cheese, paneer cubes, or tofu cubes while making the spinach puree to make the parathas protein-rich.
Palak Paratha (Spinach Paratha)
Ingredients
- 2.5-3 cups palak (spinach) tightly packed
- 1 inch ginger
- 1 green chili
- ½ cup water for grinding
- 1 cup whole wheat (or multigrain flour)
- 1 teaspoon garam masala
- salt to taste
- oil or ghee for cooking
Instructions
- Add the washed spinach, ginger, and green chilies to a blender. Puree them to a smooth paste with ½ cup of water. This yields little more than ½ cup of spinach puree.
- Add wheat flour, palak puree, garam masala, and salt in a deep bowl. Mix well.
- Add very little water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for at-least 10-15 mins.
- Divide the dough into balls. I was able to get six balls.
- Roll the parathas to 3-inch diameter using a chapati roller.
- Cook it on both sides on a hot tawa and spread some ghee on top.
- Serve palak ke parathe with curd, pickle, raita, ketchup, or any gravy of your choice.
Notes
Tips & Variations
- Blanching Spinach: You can also blanch the spinach leaves, i.e., wash the spinach and put them in boiling water for 2-3 minutes and take the spinach out and then take out the spinach and run them under cold water (This retains the green color of spinach). Blend together with 1-2 tablespoons of water to make spinach puree.
- Finely Chopped Spinach: If you dont have time to puree, You can finely chop the spinach and add it to the flour along with spices and make the dough.
- Freezing Spinach Puree: You can prepare extra spinach puree and freeze it in freezer-safe containers, and when you want to use it, just thaw and use it.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Anupama
Hi Bhavana,
Nice recipe 🙂
Bhavana Patil
Thank you so much Anupama 🙂 Have a great day 🙂
Aarthi
The parathas are so delicious as I prepared using Aashirvaad Select Atta. It is so soft.
Bhavana Patil
Thank you so much Aarthi 🙂 I am glad to hear that 🙂