Palak Parantha | Spinach Flat Bread Recipe

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Indian Paranthas like this Palak Parantha is an extremely popular parantha recipe during winter. Not only it comes together in absolutely no time, but it also adds season’s fresh greens to the meal. Now, this is a very good way of adding greens to the fussy eater’s meals.

The palak Parantha recipe uses the simplest of ingredients. All we need is some whole wheat flour (atta), fresh spinach leaves, chopped onion & garlic, and a handful of seasonings & spices. Its versatility and simplicity make me repeat it almost every week, whenever I get some fresh spinach.

Below is the blog post where you will find the recipe for palak parantha laid out in detail. However, if you are in a hurry then you can click ‘Jump to the Recipe’ above and read a more concise version of it on the recipe card.

Palak Parantha recipe

It’s winter and here comes the season of the continued serving of paranthas. In different forms and multiple flavors! You just name it and I might turn it into a parantha. While the seasonal veggies are always good to go, I often turn up my leftover side dishes into hearty, delicious paranthas. While we save those mishmash ‘jugaad‘ paranthas for another post, let’s have a small chat about Palak Parantha.

Adding color to your health with the seasonal greens

As I went to my local farmer’s market last weekend, I could literally see my grocer’s stall already piled up with the freshest lot of Spinach, right out of the field. I mean if only I could explain the freshness of the leaves as they would literally give out a crunch sound upon tying them into a bundle. So, I just could not resist getting some for ourselves. 

So, as I ended up with a huge bundle of Spinach at my end, certain dishes were quite inevitable like Palak Paneer, Palong Shaak er Ghonto (Bengali Spinach Mishmash), etc. What followed these were repeated servings of Palak Parantha which became a part of our lunch as well as dinner meals. I even served it once with Bengali Potato Curry or Aloo Chorchori, which would never ever make a sane combination. But then we relished it as everything was fresh and just brimming with flavors.  

How to prep and cook Palak (fresh Spinach Leaves)?

Like most green leafy vegetables, spinach leaves also have dirt sticking to them. Before cooking it is very important to prep and wash them well. Discard the dried or rotten leaves and stocks from the bunch. Then remove the thick portion of the stalks which are often too fibrous.

You might also have to wash them repeatedly to get rid of any dirt sticking to the leaves. Put them over a colander or a sieve to drain the water. Now they are ready to be used. You can either pressure cook it with a splash of water and use it for Palak Methi Parathas or finely chop it to preserve them for later use.

How to make soft Palak Saag Paranthas – Ingredients list

  • Palak or Spinach leaves
  • Whole Wheat Flour or Atta
  • Onion
  • Garlic
  • Carrom Seeds or Ajwain
  • Ghee for Dough
  • Ghee or Oil to fry

Step-by-step instructions for this tadka-style Palak Paratha recipe

Although it isn’t rocket science to make paranthas in this part of the country, let’s face it, we were literally brought upon it. Winters always means we were always getting served different varieties of paranthas throughout the entire season. However, still I would like to sum up the recipe of how I did it on my end. 

  • Prep your fresh palak leaves by discarding the rotten leaves, roots, and hard stalks. Now wash them well a couple of times so that it has no dirt in them. Leave them in a sieve to drain some of the water
  • Finely chop the onion and garlic. Fry it and keep them aside
  • Pressure-cook the spinach leaves and grind them into a smooth paste
  • Take a big mixing bowl and mix all the ingredients, flour with fried onion and garlic, cooked spinach leaves, salt & carrom seeds. Knead it into a soft dough
  • Divide the dough into smaller portions
  • Roll each of them into thin discs and fry them on a skillet with some ghee
  • Serve with some chutney or pickle

Sharing a list of delicious Indian Parantha recipes from my Blog that you can try.

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Palak Parantha | Spinach Flat Bread Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Indian Paranthas like this Palak Parantha is an extremely popular parantha recipe during winter. Not only it comes together in absolutely no time, but it also adds season's fresh greens to the meal. Now, this is a very good way of adding greens to the fussy eater's meals.

Course: Main Course
Cuisine: Punjabi
Keyword: Flatbread Recipe, Spinach Recipes
Servings: 10 Paranthas
Author: Priyanka
Ingredients
  • 250 gms Palak or Spinach leaves
  • 2 cup Whole Wheat Flour or Atta
  • 1 Onion
  • 6-8 Garlic
  • ¼ tsp Carrom Seeds or Ajwain
  • 1 tbsp Ghee for Dough
  • Ghee or Oil to fry
Instructions
  1. Prep your fresh palak leaves by discarding the rotten leaves, roots, and hard stalks. Now wash them well a couple of times so that it has no dirt in them. Leave them in a sieve to drain some of the water
  2. Finely chop the onion and garlic. Fry it and keep them aside
  3. Pressure-cook the spinach leaves and grind them into a smooth paste
  4. Take a big mixing bowl and mix all the ingredients, flour with fried onion and garlic, cooked spinach leaves, salt & carrom seeds. Knead it into a soft dough
  5. Divide the dough into smaller portions
  6. Roll each of them into thin discs and fry them on a skillet with some ghee
  7. Serve with some chutney or pickle

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