Palak Paratha: Healthy Flatbread Recipe

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Palak Paratha is a tasty Indian flatbread made with spinach, whole wheat flour, and spices. Palak Paratha gets its name from “palak,” which means spinach, and “paratha,” which refers to a type of flatbread. These parathas are really healthy, they look green, and you can make them in less than 30 minutes.

Palak Paratha is a great way to get spinach into your family’s meals. You can eat them for breakfast, lunch, or dinner, and they go well with plain yogurt, pickles, and a cup of tea. They’re also perfect for packing in lunchboxes for school or work.

You can make these yummy palak parathas in different ways. You can mix finely chopped spinach into the dough, blend spinach into a puree and mix it in, or even stuff spinach inside the dough. It’s up to you how you want to make them!

Today we are going to make them using chopped spinach.

Ingredients

• 2 cups whole wheat flour
• 2 cups finely chopped spinach (palak)
• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional)
• 1 teaspoon ginger paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Water, as needed
• Ghee or oil, for cooking

Instructions

Here’s a detailed step-by-step guide to making Palak Paratha:

1. Start by preparing the dough. In a large mixing bowl, add whole wheat flour, chopped spinach, finely chopped onion, green chili (if using), ginger paste, cumin seeds, turmeric powder, red chili powder, and salt.
2. Mix all the ingredients together thoroughly until they are well combined.
3. Begin kneading the mixture to form a soft dough. Gradually add water as needed while kneading to ensure the dough comes together smoothly. The dough should be soft and pliable but not sticky.
4. Once the dough is ready, divide it into equal-sized balls. Roll each portion between your palms to make smooth balls.
5. Take one dough ball and flatten it slightly with your palm. Dust it lightly with dry flour to prevent sticking.
6. Using a rolling pin, roll out the dough ball into a small circle, about 6-7 inches in diameter. Roll gently and evenly to achieve an even thickness.
7. Heat a tawa or skillet over medium heat. Once the tawa is hot, carefully transfer the rolled-out dough circle onto it.
8. Allow the flatbread to cook for about a minute on one side until you see small bubbles forming on the surface.
9. Flip the paratha over using a spatula or tongs to cook the other side. You should see light golden-brown spots starting to appear.
10. Spread a small amount of ghee or oil evenly over the cooked side of the paratha using a brush or spoon.
11. Flip the paratha again and spread some ghee or oil on the other side as well. Press down gently with the spatula to ensure even cooking.
12. Continue cooking the paratha until both sides are golden brown and crispy, with darker brown spots appearing.
13. Once done, transfer the cooked paratha to a plate lined with paper towels to absorb any excess oil.
14. Repeat the process with the remaining dough balls, rolling and cooking each paratha individually.
15. Serve the Palak Parathas hot with yogurt, pickle, or any chutney of your choice. Enjoy the delicious and nutritious treat!

Serving Suggestions

Here are some serving suggestions for your delicious Palak Parathas:

1. Yogurt and Pickle: Serve the hot Palak Parathas with a side of creamy yogurt and your favorite pickle. The coolness of the yogurt complements the spiciness of the parathas, while the tanginess of the pickle adds an extra zing to every bite.
2. Raita: Whip up a refreshing cucumber or tomato raita to accompany your Palak Parathas. The cool, creamy texture of the raita balances out the warmth and richness of the parathas, creating a harmonious meal.
3. Chutney: Pair the parathas with a variety of chutneys such as mint chutney, tamarind chutney, or coconut chutney. These flavorful condiments add depth and complexity to the dish, enhancing its overall taste.
4. Dal (Lentil Curry): Serve the Palak Parathas with a hearty dal such as dal tadka or dal makhani. The creamy lentil curry provides protein-rich sustenance and acts as a comforting accompaniment to the flavorful parathas.

1. Vegetable Curry: Enjoy the parathas with a side of vegetable curry or sabzi. Whether it’s aloo gobi, paneer tikka masala, or mixed vegetable curry, the combination of savory vegetables and aromatic spices complements the palak parathas perfectly.
2. Sliced Onions and Lemon Wedges: For a simple yet refreshing accompaniment, serve the parathas with thinly sliced onions and lemon wedges. Squeeze some lemon juice over the onions and sprinkle them with a pinch of salt for added flavor.
3. Egg Curry: If you’re a fan of eggs, pair the parathas with a spicy egg curry. The combination of soft-boiled eggs in a rich and flavorful curry sauce adds protein and indulgence to the meal.

Tips and Tricks

• Ensure the spinach is finely chopped to avoid tearing the dough while rolling.
• Adjust the spice levels according to your preference.
• If the dough feels sticky, add a little more flour. If it’s too dry, sprinkle some water and knead again.
• Cooking the parathas on a medium flame ensures even cooking and a crispy texture.
• For extra flavor, you can add a pinch of garam masala or chaat masala to the dough.
• Experiment with different fillings such as grated paneer (Indian cottage cheese), mashed potatoes, or crumbled tofu for variations on the classic Palak Paratha.
• If you’re serving Palak Parathas for a special occasion, garnish them with finely chopped fresh coriander leaves or a sprinkle of sesame seeds before serving.

FAQs

Q: Can I use frozen spinach instead of fresh?

A: Yes, you can use frozen spinach. Thaw it completely and squeeze out any excess water before adding it to the dough.

Q: Can I make the dough in advance?

A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to a day. Just make sure to bring it to room temperature before rolling and cooking the parathas.

Q: Can I freeze Palak Parathas for later use?

A: Yes, you can freeze the parathas once they are cooked. Allow them to cool completely, then stack them with parchment paper in between each paratha to prevent sticking. Place them in an airtight container or ziplock bag and freeze for up to a month. To reheat, simply thaw them in the refrigerator overnight and warm them up on a skillet or in the microwave before serving.

Q: Can I make Palak Parathas gluten-free?

A: Yes, you can substitute whole wheat flour with gluten-free flour blends such as chickpea flour (besan) or a combination of rice flour and sorghum flour. The texture and flavor may vary slightly, but it’s a great option for those with gluten sensitivities.