Healthy Palak Paratha recipe made with whole wheat flour, spinach puree and spices. These green parathas are packed with flavor and nutrition. Ideal to pack for kids lunch box or enjoy as breakfast with tea.
This is not a stuffed paratha recipe. The ingredients are combined in a bowl, kneaded to a dough, rolled out and cooked on a flat griddle with oil/ghee.
It takes me 30 mins to prepare paratha’s as frozen spinach puree is always available in the freezer.
If you are someone who wakes up early to pack kids lunch box, the dough can be kneaded previous night and stored in the refrigerator.
You can use the paratha as base for wraps and stuff with choice of veggies, protein (tofu, paneer) or noodles.
Other Paratha recipes include Mooli Paratha (stuffed paratha with radish filling) and Spring Onion Paratha.
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Ingredients
Whole Wheat Flour – Indian unleavened flatbreads are made with whole wheat flour.
Spinach Puree – If you meal prep and stock frozen spinach puree, thaw overnight in the refrigerator to use.
Spinach puree can be made by cooking spinach in hot water and quickly cooling (blanching) it in ice cold water. Blend and freeze.
Garlic Cloves and Green chilies – Combine and mince chili and garlic in a blender jar.
Spinach and Garlic is a flavorful combination. Instead of fresh garlic, feel free to use garlic powder. Adjust the quantity of green chilies or skip, if required.
Ghee – to cook paratha (substitute with oil or vegan butter)
How to make Palak Paratha
In a bowl, combine whole wheat flour and salt to taste.
To this, add spinach puree and garlic-chili paste. Mix well.
Slowly knead the dough. Add water, only if required. The dough should be soft and tight.
Add a teaspoon of oil, knead and let the dough rest for 10 mins.
After 10 mins, divide the dough into equal portions. Dip each portion of the dough in flour and flatten it on the board.
With a rolling pin, shape the paratha. It should be thicker than Chapati / roti.
Heat a griddle or pan. Once hot, cook paratha using ghee or oil.
Store the cooked paratha in a hot-pot or casserole so it stays warm.
Variation
Stuffed Palak Paratha – Add stuffing of potato and/or paneer. Note – Knead a tight dough to make stuffed paratha else it will tear while shaping.
Palak Masala Paratha – Add spices like garam masala, red chili, turmeric, kasuri methi, ajwain (carom seeds) to make masala paratha. Perfect for tea time or breakfast.
Besan Palak Paratha – Add equal quantity of besan or chickpea flour and whole wheat flour to knead the dough.
Side Dish for Palak Paratha
Paratha tastes best with yogurt and mango pickle. We also love the combination of paratha with raita. Cucumber raita and Boondi raita are our favorites.
If serving palak ka paratha for breakfast, a hot cup of tea or coffee is preferred.
For lunch, serve palak paratha with Aloo Gobi, Baingan Bharta or Lauki Chana Dal.
Storage
Meal Prep - Once cool, transfer the paratha to an airtight container and store in refrigerator. It can be used for 3-4 days. Re-heat on a griddle or microwave (for 20 seconds only else it will be dry and hard).
Packing in kids school lunch box - Pack the paratha once completely cool. Use eco-friendly wrapping paper to keep it fresh and safe from moisture.
For toddlers, cut the paratha into bite size pieces or desired shapes using a cookie cutter.
Palak / Spinach Recipes to try
The post was published originally in January 2019. I have updated the blog post with step-wise instructions and photos with few changes to the original recipe.
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Palak Paratha Recipe | Spinach Paratha
Equipment
- Mixing Bowl, Spoons, Measuring Cups
- Rolling Pin and Board
- Cast Iron Griddle Pan to cook paratha
Ingredients
- 2 ¾ cup Whole Wheat Flour
- 1 cup Spinach Puree
- 3 garlic cloves fat cloves used here
- 2 green chilies
- salt to taste
- Water to knead dough, if required.
- Ghee as required to cook paratha
Instructions
- In a blender jar, mince or grind garlic cloves and green chili.
- In a bowl, combine whole wheat flour and salt to taste.
- To this, add spinach puree and garlic-chili paste. Mix well.
- Slowly knead the dough. Add water, only if required. The dough should be soft and tight.
- Add a teaspoon of oil, knead. Cover the dough and rest for 10 mins.
- After 10 mins, divide the dough into equal portions. Dip each portion of the dough in flour and flatten it on the board.
- With a rolling pin, shape the paratha. It should be thicker than Chapati/ roti.
- Heat a griddle or pan. Once hot, cook paratha using ghee or oil.
- Store the cooked paratha in a hot-pot or casserole so it stays warm.
Notes
- Spinach Puree – Thaw and use frozen spinach puree. Spinach puree can be made by cooking spinach in hot water and quickly cooling (blanching) it in ice cold water. Blend and freeze.
- Garlic Cloves and Green chilies – For kids and toddlers, adjust the quantity of garlic and chili. Instead of fresh garlic, feel free to use garlic powder.
- Ghee can be substituted with oil or vegan butter.
- Meal Prep - Once cool, transfer the paratha to an airtight container and store in refrigerator. It can be used for 3-4 days. Re-heat on a griddle (preferred option) or microwave (for 20 seconds only else it will be dry and hard).
- Packing in kids school lunch box - Pack the paratha once completely cool. Use eco-friendly wrapping paper to keep it fresh and safe from moisture.
- For toddlers, cut the paratha into bite size pieces or desired shapes using a cookie cutter.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan