How to make palak paratha recipe | Spinach paratha recipe |Palak Paratha recipe
A healthy and nutritious spinach/ Palak recipe that is made from palak puree, flour and other spices. Palak Paratha is a delicious and healthy Indian flatbread made from spiced whole wheat flour combined with pureed spinach. This palak recipe is usually served as a whole meal for lunch or dinner with fresh curd/yoghurt or a fresh mint coriander chutney and this goes well even with Indian pickles.
Parathas or Indian flatbreads are a staple food of Indian cuisine. May it be plain parathas, roti’s, naans or stuffed parathas. Cooking something that is really healthy and nutritious and at the same time satisfying your taste buds is very challenging many times. But, with the palak recipes, it gets easier. Also, it is a saviour recipe for early busy mornings when you are in a crunch of time.
Typically, parathas are served in breakfast in north Indian homes. Especially, in Punjabi families, parathas are consumed hugely topped with lots of butter or ghee. Out of all parathas, Palak paratha is one such recipe that is easy to cook, hassle-free and also provides you with healthy green nutrients and being paratha its tummy filling too.
Furthermore, I would like to share suggestions and tips for making palak parathas. Firstly, you can use raw spinach leaves for making this palak recipe. Simply, rinse the spinach leaves and chop them finely and add in the wheat flour and make a dough. Also, you can puree the spinach leaves into the mixer or blender and form the dough with it. But, with both the above methods, you may feel the raw smell of palak leaves.
Secondly, to avoid the raw smell, blanch the fresh spinach leaves in the boiling water for only a couple of minutes and puree them to mix with the dough. This way the nutrients stay in the leaves. Thirdly and most importantly, the green colour of palak paratha attracts the kids and they consume it easily without making any efforts of feeding.
Palak Paratha recipe Card
Palak Paratha
Materials
For making spinach/ Palak puree:
- 200 gms Fresh spinach leaves
- 2 Green chillies
- 1-inch Ginger peeled
- 2 to 3 cups Water for blanching spinach leaves
For making dough:
- 2 cups Wheat flour
- 1 tsp Ajwain/ Carom seeds
- Salt per taste
- 1 tbsp Oil
- Water as required for kneading
Other ingredients:
- Wheat flour for dusting the dough balls
- Oil/ Ghee for roasting
Instructions
For making spinach/ Palak puree:
- Firstly, in a large clean vessel, boil 2 to 3 cups of water.
- When water starts boiling, add the rinsed and clean spinach leaves into the boiling water.
- Let the palak leaves boil for a few minutes, maybe for 2 to 3 minutes. Do not overcook, as palak will lose its nutrients.
- Then, drain the palak leaves and put it into blender or mixer, without water.
- Also, add 2 or 3 green chillies and 1-inch ginger piece.
- Blend it into the nice and smooth puree, without adding water.
For making dough:
- In a large mixing bowl, add 2 cups of wheat flour.
- Then, add 1 tsp of ajwain or carom seeds, 1 tbsp oil and salt per taste in the bowl.
- Also, add freshly blended palak puree into the bowl.
- Mix all the ingredients evenly with your hands or spatula.
- Now, knead the mixed ingredients nicely and add water as required to form a smooth and soft dough.
- Grease the dough with little oil and cover and let the dough rest for 5 to 10 minutes.
For rolling and making palak paratha:
- After 10 minutes, knead the dough again and pinch a lemon sized ball. Simultaneously, place the tawa to heat on low medium flame.
- Roll the dough ball and flatten it and dust it into lose wheat flour.
- Further, roll it into a thin circle as we do for chapati and roti.
- Now place the rolled paratha on the hot tawa and cook till you see some bubbles and is partial cooked.
- Flip the paratha with the flat spatula and let it cook from the other side.
- Apply some oil on the top side and again flip the paratha and apply oil on the other side.
- Transfer the palak paratha in the serving plate and serve hot paratha with raita, curd, pickle or veggie of your choice.
Instructions
For making spinach/ Palak puree:
- Firstly, in a large clean vessel, boil 2 to 3 cups of water.
- When water starts boiling, add the rinsed and clean spinach leaves into the boiling water.
- Let the palak leaves boil for a few minutes, maybe for 2 to 3 minutes. Do not overcook, as palak will lose its nutrients.
- Then, drain the palak leaves and put it into blender or mixer, without water.
- Also, add 2 or 3 green chillies and 1-inch ginger piece.
- Blend it into the nice and smooth puree, without adding water.
For making dough:
- In a large mixing bowl, add 2 cups of wheat flour.
- Then, add 1 tsp of ajwain or carom seeds, 1 tbsp oil and salt per taste in the bowl.
- Also, add freshly blended palak puree into the bowl.
- Mix all the ingredients evenly with your hands or spatula.
- Now, knead the mixed ingredients nicely and add water as required to form a smooth and soft dough.
- Grease the dough with little oil and cover and let the dough rest for 5 to 10 minutes.
For rolling and making palak paratha:
- After 10 minutes, knead the dough again and pinch a lemon sized ball. Simultaneously, place the tawa to heat on low medium flame.
- Roll the dough ball and flatten it and dust it into wheat flour.
- Further, roll it into a thin circle as we do for chapati and roti.
- Now place the rolled paratha on the hot tawa and cook till you see some bubbles and is partial cooked.
- Flip the paratha with the flat spatula and let it cook from the other side.
Apply some oil on the top side and again flip the paratha and apply oil on the other side.
Transfer the palak paratha in the serving plate and serve hot paratha with raita, curd, pickle or veggie of your choice.
Important tips for making palak paratha:
- First and foremost, use fresh spinach leaves for making nutritious palak paratha.
- Avoid overboiling the spinach leaves while blanching otherwise, the nutrients will be lost.
- If making for kids or elders, avoid adding green chillies.
- To make the palak paratha tastier, use ghee for roasting.
- Also, for a change, you can simply chop the palak leaves finely and add it into the flour and knead a dough.
Finally, I would like to share my other Indian bread recipes from my blog. This includes Aloo Matar kachori, Besan thalipeeth, etc. In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, Snacks collection, etc.
Looking great!
This looks healthy. I would rather add lot of butter to make it more indian style.
Lajwab! very good.