Palak Paratha
Soft whole wheat flatbreads made with fresh spinach, mild spices, and a little oil for a tender bite. These everyday parathas are easy to roll out and cook, making them perfect for breakfast, lunch, or a simple dinner.
For 8 servings
- boil · ~3 min
Cook the spinach briefly.
1.Bring a small pot of water to a boil.2.Add the spinach and cook just until wilted, about 1 minute.3.Drain well and let it cool slightly.TIPPress out extra moisture after cooling so the dough does not turn sticky. - mix · ~1 min
Blend the spinach mixture.
Blend the cooked spinach with green chili and ginger to a smooth or slightly coarse paste without adding much water.
- knead · ~7 min
Make the dough.
1.Add whole wheat flour, carom seeds, cumin powder, red chili powder, turmeric powder, and salt to a bowl.2.Add the spinach paste and 1 tbsp oil.3.Mix and knead into a soft dough, adding a little water only if needed.TIPThe spinach already adds moisture, so add water little by little. - rest · ~10 min
Cover and rest the dough.
Cover the dough and let it rest for 10 minutes so it becomes easier to roll.
- prep · ~8 min
Divide and roll the parathas.
1.Divide the dough into 8 equal balls.2.Flatten one ball lightly and roll it into a medium round paratha.3.Repeat with the remaining dough balls. - fry · ~15 min
Cook the parathas on a hot tawa.
1.Heat a tawa or skillet over medium heat.2.Place one rolled paratha on the hot tawa and cook until light bubbles appear.3.Flip, spread a little oil on both sides, and cook until golden spots appear on each side.4.Repeat with the remaining parathas.TIPKeep the heat medium so the parathas cook through without drying out. - serve
Serve the palak parathas hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the blanched spinach well before blending; extra moisture makes the dough sticky and hard to roll.
- 2Blend the spinach, ginger, and chili with little to no water so the dough stays soft, not wet.
- 3If the dough feels tacky after resting, knead in a spoonful of atta rather than adding more oil.
- 4Dust the board lightly while rolling; too much dry flour can make the parathas tough on the tawa.
- 5Cook on medium heat until brown spots appear; high heat chars the outside before the center cooks through.
- 6Stack cooked parathas in a cloth-lined container to keep them soft for lunchboxes or later meals.
- 7You can make the dough a few hours ahead and refrigerate it; bring it closer to room temperature before rolling.
Adapt it for your goals.
Low-oil
Cook the parathas on a well-heated tawa with minimal oil or dry-roast first, then brush lightly before serving for a lighter everyday version.
veganVegan
This recipe is already naturally vegan; serve with pickle, vegan yogurt, or dal instead of butter or ghee.
jainJain
Skip the ginger and green chili if needed, and use a pinch of black pepper or extra cumin for gentle flavor while keeping the spinach base.
stuffed paneerStuffed-paneer
Add a thin paneer filling inside each rolled disc for a richer, more filling paratha that works well for breakfast or travel.
Why this is on our healthy list.
Fiber-Rich Whole Grains
Whole wheat flour adds fiber and makes these parathas more satisfying than flatbreads made with refined flour.
Leafy Green Goodness
Spinach brings plant compounds, color, and minerals, making this an easy way to include greens in a regular meal.
Gentle Digestive Spices
Ajwain, ginger, and cumin are traditional spices often used to add warmth and make wheat-based dishes feel easier to digest.
Frequently asked questions
The spinach likely held too much water after blanching or too much water was added while kneading. Squeeze the spinach well and add water only a little at a time.
