Whole wheat palak paratha (or spinach paratha) is a healthy and delicious unleavened Indian flatbread that is ideal for any time of the day. Serve these spinach rotis with curries as a satisfying side dish or with raita and pickles for breakfast or snacks!
This delicious palak paratha recipe isn’t very different from this masala paratha recipe in that each these parathas are brimming with flavor – yet they’re one in all the best parathas to make.
It is because all of the ingredients and the spinach puree are mixed together to form a soft dough, making these parathas easy to roll. It is less complicated to make when put next to the stuffed ones like aloo paratha, where the rolled-out dough is filled, sealed, after which rolled again – making the method barely trickier and time-consuming.
What I like most about this recipe is that it’s a straightforward solution to sneak spinach leaves into your weight-reduction plan. –
- Chopped fresh spinach – add the chopped spinach to the dough with the remainder of the ingredients.
- Blanched spinach – To blanch, add spinach to boiling water. Cook for a couple of minutes or till the stem softens. Immediately transfer it to a bowl of cold water to stop cooking. Rigorously remove the spinach from the water and mix it to a smooth puree before adding it to the entire wheat flour dough.
- Pureed spinach without blanching – Blanching causes nutrient loss, so I prefer to puree the spinach and add it to the dough. Because the paratha is fried within the pan, the spinach cooks so you can avoid the additional step of blanching.
Alternate names: Palak is the Hindi word for spinach. Though this paratha is popularly called palak paratha, its alternate names include spinach paratha, spinach roti, palak chapati, palak ka paratha, and spinach flatbread as well.
Advantages of spinach
Spinach is one of the vital nutrient-dense leafy greens. From boosting your immune system to helping your heart, listed here are just a few of the numerous health advantages spinach has to supply –
- Supports strong bones and helps heal wounds – A low-calorie vegetable high in nutrients equivalent to vitamins K, A, and C.
- High in antioxidants – Spinach includes flavonoids that protect us against cancer and cardiovascular and inflammatory diseases.
- Supports brain health – Protects the brain and prevents cognitive decline.
- Manages blood pressure – Spinach is an excellent source of nitrates, which help improve blood flow and help lower blood pressure.
To learn more concerning the health advantages of spinach, read the 7 health advantages of spinach.
Together with being nutritious, palak can also be versatile. It blends seamlessly in green smoothies, stir-fries, and salads. It’s also possible to include them in side dishes equivalent to this aloo palak (potatoes with spinach) or a lentil dish like dal palak.
Reasons to like this recipe
- Good for you – Spinach is nutritious, and by adding palak puree to the dough, you may easily amplify the nutrition profile of your homemade paratha.
- Versatile – Roll the spinach dough like a roti or chapati for palak roti, or layer it while rolling to make flaky spinach paratha.
- Prep ahead recipe – The spinach puree may be made just a few days prematurely and frozen for as much as 3 months. The dough also may be made several hours ahead or the night before.
- There are a lot of ways to enjoy it – Similar to plain parathas, serve it as a flatbread with dinner or tea, pickles, and raita for an anytime snack.
Here’s what you want to make the recipe
You’ll need the next equipment to make these healthy palak parathas
Variations to try
- Repurpose leftover gravy from palak paneer as an alternative of pureed spinach on this recipe.
- In my recipe, I actually have pureed the spinach without blanching. It’s also possible to blanch the spinach before pureeing or add finely chopped spinach leaves to your dough.
- Spinach/palak roti – As an alternative of constructing a flaky layered paratha, you may roll it out like a roti or chapati (see instructions within the recipe card below).
- To make palak paneer paratha (spinach and cheese stuffed paratha), stuff the rolled-out dough with a mix of grated paneer, salt, cumin, and coriander powder. Seal the dough and roll it right into a circular disc.
- Aloo palak paratha – to make this version, add a cup of mashed potatoes while making the dough. Be certain the potatoes are lump-free, or the parathas will tear when rolled out.
How one can prep ahead
You’ll be able to make the spinach puree as much as 2 days prematurely. It’s also possible to freeze it for a month. Thaw completely and convey it to room temperature before using it.
The dough may be made and stored within the refrigerator for a day. Any longer than that it becomes sticky.
Storage suggestions
Refrigerator – Place cooled paratha in a sealed container and keep within the fridge for 2-3 days.
Freezer – For longer storage, you may keep the cooked palak paratha for 2-3 months within the freezer. I like to recommend that you simply place a bit of parchment paper or wax paper between each paratha when freezing, or else they’ll stick together. Place all of them together in an airtight zipper bag, ensuring to squeeze out any excess air.
Reheat – For refrigerated or frozen parathas, reheat individually in a tava / skillet over medium heat. No have to thaw frozen parathas before heating!
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Palak (Spinach) Paratha Recipe
Palak paratha is a healthy and delicious unleavened bread that everybody loves! Serve these healthy spinach parathas along with your favorite saucy curries or creamy raita for a satisfying breakfast, lunch, dinner, or any time snack.
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Spinach puree
- 3 cups spinach
- 7-8 mint leaves optional
- 1-inch piece ginger
- 3-4 garlic cloves
- 1 Indian or Thai green chilies (Bird’s eye), finely chopped
- ¼ cup finely chopped cilantro / coriander leaves for garnishing optional
- 1 teaspoon salt
- ¾ cup water
For the dough
- 3 cups whole wheat flour
- 1 teaspoon carom seeds (ajwain)
- 2 tablespoons oil (avocado or vegetable) + 1/4th teaspoon oil
- ½ cup water or as needed, at room temperature
For rolling out
- ¼ cup whole wheat flour for rolling
- Melted ghee (as needed)
Prevent your screen from going dark
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Wash and rinse the spinach. Chop and discard any thick stalks.
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Puree the spinach with mint leaves, ginger, garlic, green chilies, salt, cilantro and water right into a tremendous paste.
To make layered parathas (skip this section if you would like to make only rotis)
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Pull a small piece roughly the dimensions of a golf ball from the dough. Place the piece between the palms of your hands and shape them right into a ball. Flatten the ball and canopy each side with flour.
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Roll out the flattened ball right into a circular shape (roughly 6 inches in diameter).
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Brush the surface of the rolled-out dough with ghee. Take 1/3 portion of the rolled dough from the left side and fold towards the center. Now fold 1/3 portion from the left till the folds overlap barely. Brush it with ghee.
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Now fold the highest and bottom portion of the rolled dough towards the center making a square.
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Dip the square shaped paratha in flour and use the rolling pin to roll it evenly right into a square shape paratha using as little pressure as possible.
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To make triangle or circular layered parathas, follow the instructions within the plain paratha post.
Cooking paratha / roti
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Heat a pan / tawa over medium-high heat.
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Dust off excess flour from the paratha by placing it in your palm of 1 hand after which flip it on the palm of your other hand. Repeat this process 3-4 times.
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Place the paratha in the recent pan. Cook the paratha until small bumps form on the surface (roughly 1-2 minutes).
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Flip the paratha onto the opposite side. Cook for 30-40 seconds or so until you see brown spots. Smear it with ghee and flip it.
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Cook for 20-30 seconds, then brush the side facing up with ghee. Use a spatula to press down the paratha in order that it evenly cooks.
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Flip it and cook it for an additional 15-20 seconds while pressing the paratha down with the spatula.
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Transfer the paratha to a plate. Repeat this process for the remainder of the dough.
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Serve it hot with dal, vegetable or chicken curry.
- To lock up the method, roll out the following paratha as one cooks within the pan.
- Be certain to dust off the surplus flour from the paratha before you cook it. This prevents the paratha from getting hard.
- Before storing it in an air-tight container, let the paratha cool down for a minimum of 5-6 minutes to avoid making it soggy.
Disclaimer: Approximate dietary information is provided as a courtesy and might vary depending on the precise ingredients/brands used. If you’ve gotten health issues, please work with a registered dietician or nutritionist.
Calories: 165kcalCarbohydrates: 29gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 258mgPotassium: 204mgFiber: 5gSugar: 0.4gVitamin A: 904IUVitamin C: 4mgCalcium: 27mgIron: 2mg
Weight loss program: Vegetarian
Course: Lunch / Dinner recipes
Method: Stovetop
Cuisine: Indian
