Palak Paratha ( Spinach Paratha)

30 mins involves resting time of dough.

Serves 10 Parathas

Author: Rajni Ram

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Palak/Spinach is a very versatile green. It is mineral rich, healthy and fibrous. Any add-in that goes into it, gets its flavour enhanced. In my house I have been called the female Popeye for a reason. I love Palak/Spinach in all forms. Be it the simple Keerai Masiyal, Keerai Molagootal or the delicious Palak Paneer, Palak Paneer Paratha, or the simple Spinach curry in coconut milk.

One of my favourite Palak/Spinach recipes is this simple Palak Paratha. Parathas are my go too dish for working day dinner as they combine the goodness of vegetable and roti. This simple palak paratha can be served with raita and pickle or with any gravy based vegetable. I served it with some peas masala, though many times I resort to just pickle and curd.

While you are here I request you to checkout my other flatbread recipes like- Missi roti, Beetroot Paratha, Aloo Methi Paratha, Bajra and Ragi Cheela, Rice flour Rotis, and more…

Ingredients

Palak/Spinach 1 bunch( 250 gm approx)
Wheat flour 3 cups ( 1 cup = 150 gm)
Salt as required
Cumin seeds 1 tsp
Coriander Powder 2 tsp
Fennel Powder 1 tsp
Red Chilli Powder 1 tsp
Water as required
Oil for cooking the parathas

Chop and blanch the Palak/spinach in hot water for 10 minutes. drain the hot water( don’t discard. it can be used as stock for soups). Cool the spinach and blend it into a fine puree. Set aside. Now take the wheat flour in a big mixing bowl and add salt,cumin seeds, turmeric powder, red chilli powder, coriander powder, fennel powder and mix well.
Now add a little oil,and mixing the Palak Puree, a little at a time start mixing the dough. If the puree is over and the dough is still dry and needs more moisture, add water a little at a time and knead it forming a soft, yet firm dough. Apply little oil and rest the dough for 10 minutes atleast.
After 10 minutes divide the dough into 10 equal portions and round them up. Take one ball at a time,dust with flour and roll out a little thicker than Roti/Chapatis. Repeat for all.
Now heat a Tava/girdle and put the rolled out dough on it.Drizzling a little oil cook on one side, now flip and cook on the other side. cook until small black dots appear. Repeat for all the dough. Serve them hot.

Chop and blanch the Palak/spinach in hot water for 10 minutes. drain the hot water( don’t discard. it can be used as stock for soups). Cool the spinach and blend it into a fine puree. Set aside. Now take the wheat flour in a big mixing bowl and add salt,cumin seeds, turmeric powder, red chilli powder, coriander powder, fennel powder and mix well. Now add a little oil,and mixing the Palak Puree, a little at a time start mixing the dough. If the puree is over and the dough is still dry and needs more moisture, add water a little at a time and knead it forming a soft, yet firm dough. Apply little oil and rest the dough for 10 minutes atleast. After 10 minutes divide the dough into 10 equal portions and round them up. Take one ball at a time,dust with flour and roll out a little thicker than Roti/Chapatis. Repeat for all. Now heat a Tava/girdle and put the rolled out dough on it.Drizzling a little oil cook on one side, now flip and cook on the other side. cook until small black dots appear. Repeat for all the dough. Serve them hot.

Notes:

Try adding as little water as possible after adding the spinach puree.
Ghee also can be used instead of oil for cooking Parathas.
For more deeper colour and flavour use for palak. I would recommend the mentioned quantities for number of Parathas mentioned here.
you can easily double up quantities for more.