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A vibrant, healthy Indian flatbread made with fresh spinach and whole wheat flour. These soft, flavorful parathas are lightly spiced and perfect for a nutritious breakfast, lunch, or tiffin box treat.
Prepare the Spinach Puree
Knead the Dough
A vibrant, healthy Indian flatbread made with fresh spinach and whole wheat flour. These soft, flavorful parathas are lightly spiced and perfect for a nutritious breakfast, lunch, or tiffin box treat.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 305.39 calories per serving with 10.7g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or snack.
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Roll the Parathas
Cook the Parathas
Serve
For a vegan version, replace ghee with a neutral vegetable oil or coconut oil for both kneading and cooking.
Add 1/2 teaspoon of garam masala or roasted cumin powder to the dough for extra warmth and flavor.
Incorporate 1/2 cup of crumbled paneer (Indian cottage cheese) into the dough for a protein-rich Palak Paneer Paratha.
For a multigrain version, replace 1/2 cup of atta with a mix of jowar (sorghum) and bajra (pearl millet) flour.
Spinach is an excellent source of iron, which is crucial for preventing anemia and boosting energy levels. It's also packed with vitamins A, C, and K, supporting vision, immunity, and bone health.
Made with whole wheat flour (atta), these parathas are high in dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
The addition of carom seeds (ajwain) is not just for flavor; they are well-known in traditional medicine for their carminative properties that help relieve indigestion, gas, and bloating.
The complex carbohydrates from whole wheat provide a sustained release of energy, making Palak Paratha an excellent meal for breakfast or lunch to keep you energized throughout the day.
Yes, Palak Paratha is very healthy. It's made from whole wheat flour, which is rich in fiber, and spinach, which is packed with iron, vitamins A, C, and K. It's a nutritious meal that provides complex carbohydrates for energy and essential micronutrients.
One serving, which consists of two Palak Parathas, contains approximately 325-350 calories. The exact count can vary based on the amount of ghee used for cooking.
This usually happens if the spinach is overcooked during the blanching stage, which causes it to lose its vibrant green pigment. Blanch for only 2 minutes and immediately shock it in ice water to lock in the color.
Absolutely. To make them vegan, you can substitute ghee with any neutral vegetable oil or coconut oil. The taste and texture will be slightly different but still delicious.
Store cooked parathas in an airtight container or a casserole dish for up to 2-3 days in the refrigerator. To reheat, place them on a hot tawa for 30 seconds on each side or microwave for 20-30 seconds.
Yes, both can be frozen. To freeze the dough, wrap it tightly in plastic wrap and store it in a freezer bag for up to a month. Thaw in the refrigerator before using. To freeze cooked parathas, stack them with parchment paper in between and store in a freezer bag. Reheat directly on a hot tawa.
This recipe goes great with these complete meals
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