Palak/Spinach Paratha

Palak/Spinach Paratha - Plattershare - Recipes, food stories and food lovers
Raw Spinach is 91% water, 4% carbohydrates, 3% protein and contains negligible fat. It is highly nutritional and has lots of health benefits. It is a rich source of Vitamin A, C, K, Magnesium, iron and folate. Contains lots of other minerals. It is used in many recipes. It has unique taste and flavor which makes any dish rich and tasty.
4.30 from 3 votes
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Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Recipe Cuisine Type: North Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 5 tbsp Spinach or puree puree â
  • 1 cup whole wheat flour â for dusting rolling board
  • 1 tsp Dry Mango Powder â
  • 1/2 tsp Asafoetida â
  • 1 tsp Ground Cumin or seeds coarsely seeds â
  • 2 Green Chillies coarsely ground â
  • 2 Garlic make a coarse paste clovesâ
  • 1-2 tsp Salt or as per taste
  • 1 tbsp Desi Ghee oilâ for kneading for greasing
  • Water as required for kneading
  • Serving or curd, or dip, or sauce â curd or pickle or any dip or sauce


  • Wash plucked spinach leaves twice/thrice. Drain off water completely. Blanch and blend into a fine puree.
  • In a large deep bowl take wheat flour, salt, crushed cumin, Green chili and garlic paste, oil, salt, amchur powder, Asafoetida.
  • Add spinach puree. Mix it well.
  • Add water slowly at a time and knead it into a smooth dough. Cover and keep aside for 15 minutes.
  • Divide dough into 8-9 equal parts. Shape them into a smooth ball.
  • Dust rolling board with some wheat flour. Roll dough ball into a small 3-inch circle. Apply some ghee and sprinkle some wheat flour. Fold it in the center. Fold it again in the center to form a triangle.
  • Roll it again into a thin roti or circle about (6-7” diameter).
  • In a nonstick tava or griddle, drizzle ghee. Spread evenly all over on its surface with rubber spatula.
  • Place paratha on it. Let it cook till bubbles appear on the top. Cook on medium low flame.
  • Flip it over and let it cook for few seconds. Apply some ghee.
  • Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides and paratha puffs up. Press in between with the help of spatula for even cooking.
  • Once cooked properly transfer it on a plate.
  • Serve hot with curd, pickle or any subji or curry.

Recipe Notes

It is necessary to clean leaves under running water at least twice.

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4.30 from 3 votes

sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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