Palak Paratha is a healthy Indian Whole Wheat Spinach Flatbread recipe prepared by kneading whole wheat flour and spinach puree together with a few spices. It comes out very soft, requires less oil, and is healthy.
This healthy spinach paratha is perfect for breakfast or kids lunch box. Serve it with a pickle and raita of your choice.
Many moms make spinach (palak) parathas to sneak in extra nutrition and are a popular Indian flatbread recipe for toddlers and kids. These palak ke parathes are the healthiest way to feed your family a meal that is packed with important nutrients and tastes yummy.
Your little one will enjoy eating colorful palak chapati. 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 dont have time to make spinach puree, You can also finely chop the spinach and add it to the flour along with spices and make the dough.
If you are bored of regular spinach paratha, Then try Spinach paneer paratha prepared by using the same spinach dough and stuffed with paneer filling for a healthier choice. You can also stuff boiled potato and cheese.
Also check my Kids Lunch Box Series Posts
Palak Chapati + Jeera Aloo + Orange
Ingredients to make Palak Paratha Recipe
- Spinach (palak): I have used organic baby spinach. I did not blanch the spinach in this recipe.
- Green chili & Ginger: roughly chopped.
- Wheat flour: I used whole wheat flour for this paratha. You can also use multigrain flour.
- Garam masala: is added to bring some flavor to the parathas.
- Ghee or oil: I always prefer adding ghee for parathas, it makes parathas more soft and delicious.
How to make Palak Paratha
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 healthy palak ke parathe with curd, pickle, raita, ketchup, or any gravy of your choice.
Tips & Variations for Palak Paratha
- You can also blanch the spinach leaves ie, 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.
- If you dont have time to puree, You can also finely chop the spinach and add it to the flour along with spices and make the dough.
- You can prepare extra spinach puree and freeze it in freezer-safe containers, and when you want to use just thaw.
More Spinach Recipes
More Paratha Recipes
- Avocado Paratha
- Makhana (Lotus Seed) Paratha
- Lauki (Bottle Gourd) Paratha
- Chole Paratha
- Zucchini Carrot Paratha
- Ajwain Paratha
- Methi Paratha
Palak Paratha (Spinach Paratha)
Ingredients
Measuring cup used 1 cup = 250 ml
- 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
- You can also blanch the spinach leaves ie 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.
- If you dont have time to puree, You can also finely chop the spinach and add it to the flour along with spices and make the dough.
- You can prepare extra spinach puree and freeze it in freezer-safe containers and when you want to use just thaw.
Nutrition
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Aarthi says
The parathas are so delicious as I prepared using Aashirvaad Select Atta. It is so soft.
Bhavana Patil says
Thank you so much Aarthi 🙂 I am glad to hear that 🙂
Anupama says
Hi Bhavana,
Nice recipe 🙂
Bhavana Patil says
Thank you so much Anupama 🙂 Have a great day 🙂