Palak Paratha is a simple, tasty and full of rich nutrients paratha recipe, which is purely prepared spinach and wheat flour. Adding green onion is totally optional but it enhances the taste of paratha. You can easily make this recipe no onion no garlic recipe by just skipping the spring onion.
When making parathas, its better to follow the rolling and folding technique. While rolling the dough, apply some ghee/oil and sprinkling some wheat flour. This way you get layered parathas and with a soft texture inside. I would suggest to use Ghee for Parathas. I made triangle shaped parathas but you can make any shaped paratha of your choice like round, square etc.
Finally, I would request you to try some more Winter Special Recipes like Sarson Ka Saag Recipe, Makki ki Roti Recipe, Palak Corn Recipe , Methi Matar Malai Recipe etc. And Breakfast Recipes like Makki Veggies Paratha Recipe, Raw Papaya Paratha, Sprouted Moong Dal Paratha etc.
Instructions for how to make Spinach Flatbread:
- Firstly, prepare Palak Puree and then prepare dough with wheat flour.
- Then pinch a medium sized ball from the dough and dust with some wheat flour.
- Roll the dough ball into a small circle. Spread some ghee/oil on the top of the rolled dough. Then sprinkle some wheat flour over it.
- Firstly, fold the circle to half and then fold triangle and press gently without putting much pressure.
- Dust with wheat flour and start to roll gently. Roll to triangle paratha or shape of your choice.
- Now, on a hot tawa place the rolled paratha and cook for a minute. Once you see some bubbles on the paratha and its 1/4th cooked, then flip it.
- Drizzle some ghee/oil on the top side. When the second side is half cooked then flip again. Again apply some ghee/oil on the top side (or second side).
- Press the paratha edges with the spatula or back of a spoon so that the paratha cooks evenly from all sides. You can flip a couple of times for even cooking.
- Palak Paratha is ready to serve. Enjoy hot paratha with butter, pickle, yogurt or Raita of your choice.
1. Firstly, add 1/2 bunch of cleaned and washed spinach to a grinder/blender jar and then add 2 tbsp fresh green coriander.
2. Then add 1/2 inch ginger,1 green chili and 2 tbsp water to it and blend to smooth puree.
3. Transfer spinach puree to a large mixing bowl.
4. Then add 3-4 finely chopped green onion, salt to taste and 1/2 tsp carom seeds/ ajwain to the bowl.
5. Add 1 cup wheat flour to the puree. Combine well making sure the spinach puree gets mixed well uniformly.
6. Add water only if required and knead for 5 minutes. Make sure to knead the smooth and soft dough.
7. Now, pinch a medium sized ball from the dough and dust with some wheat flour.
8. Roll the dough ball into a small circle.
9. Spread some ghee/oil on the top of the rolled dough. I have used ghee. Then sprinkle some wheat flour over it.
10. Firstly, fold the circle to half and then fold triangle and press gently without putting much pressure.
11. Dust with wheat flour and start to roll gently. Roll to triangle paratha or shape of your choice.
12. Now, on a hot tawa place the rolled paratha and cook for a minute. Once you see some bubbles on the paratha and its 1/4th cooked, then flip it.
13. Drizzle some ghee/oil on the top side. When the second side is half cooked then flip again. Again apply some ghee/oil on the top side (or second side). I have used ghee (clarified butter) to roast the paratha.
14. Press the paratha edges with the spatula or back of a spoon so that the paratha cooks evenly from all sides. You can flip a couple of times for even cooking.
15. Palak Paratha is ready to serve. Enjoy hot paratha with butter, pickle, yogurt or Raita of your choice.
Tips:
- Instead of using direct spinach for spinach puree, you can even blanch it. To know how to blanch palak, you can refer my Palak Corn Recipe.
- You can use the easiest way also, just add the chopped spinach to the dough, but if you want this lovely green colour of the Paratha then must prepare Spinach Puree.
- Palak paratha tastes great when roasted with Ghee.
- Adjust green chili according to your taste.
- You can make it without green onion also. But it really enhances the flavour of Palak Paratha.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, add 1/2 bunch of cleaned and washed spinach to a grinder/blender jar and then add 2 tbsp fresh green coriander.
2. Then add 1/2 inch ginger,1 green chili and 2 tbsp water to it and blend to smooth puree.
3. Transfer spinach puree to a large mixing bowl.
4. Then add 3-4 finely chopped green onion, salt to taste and 1/2 tsp carom seeds/ ajwain to the bowl.
5. Add 1 cup wheat flour to the puree. Combine well making sure the spinach puree gets mixed well uniformly.
6. Add water only if required and knead for 5 minutes. Make sure to knead the smooth and soft dough.
7. Now, pinch a medium sized ball from the dough and dust with some wheat flour.
8. Roll the dough ball into a small circle.
9. Spread some ghee/oil on the top of the rolled dough. I have used ghee. Then sprinkle some wheat flour over it.
10. Firstly, fold the circle to half and then fold triangle and press gently without putting much pressure.
11. Dust with wheat flour and start to roll gently. Roll to triangle paratha or shape of your choice.
12. Now, on a hot tawa place the rolled paratha and cook for a minute. Once you see some bubbles on the paratha and its 1/4th cooked, then flip it.
13. Drizzle some ghee/oil on the top side. When the second side is half cooked then flip again. Again apply some ghee/oil on the top side (or second side). I have used ghee (clarified butter) to roast the paratha.
14. Press the paratha edges with the spatula or back of a spoon so that the paratha cooks evenly from all sides. You can flip a couple of times for even cooking.
15. Palak Paratha is ready to serve. Enjoy hot paratha with butter, pickle, yogurt or Raita of your choice.
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