This Punjabi Palak Paratha is the perfect healthy breakfast recipe if you are bored of eating cereals and toast. This palak ka paratha comes together using simple ingredients such as whole wheat flour, fresh spinach puree, and spices. This paratha recipe comes together in no time, making it perfect for breakfasts, kid’s lunch boxes, and weekday dinners.
Parathas are a popular Indian flatbread, typically stuffed with a variety of fillings. Palak paratha, as the name suggests, is stuffed with spinach (palak). Spinach is a nutrient-dense leafy green vegetable that is packed with vitamins, minerals, and antioxidants. Incorporating it into your breakfast is an excellent way to start your day on a healthy note.
Why you are going to love this Punjabi Palak Paratha recipe
- Indian paranthas like this spinach parantha is an extremely popular parantha recipe during winter. Not only does it come 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.
- This 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.
- 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 these delicious Punjabi Palak ka Paranthas.
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 it for later use.
How to make soft Palak ka Parathas – 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 Punjabi Palak Paratha recipe
Although it isn’t rocket science to make paranthas in this part of the country, let’s face it, we were brought upon it. Winters always meant 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 it 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 the palak paratha hot with yogurt or chutney.
This palak paratha recipe is not only delicious but also easy to make. By using whole wheat flour, you’re adding fiber to your diet, while spinach adds vitamins and minerals. The spices used in this recipe not only add flavor but also have several health benefits. Carrom seeds or Ajwain are known to aid digestion, while garlic has anti-inflammatory properties.
In conclusion, if you’re looking for a healthy and tasty breakfast option, try this palak paratha recipe. It’s a great way to start your day on a healthy note and keep you energized throughout the day.
Sharing a list of delicious Indian Parantha recipes from my Blog that you can try.
- How to make perfect everyday Indian Paratha
- Stuffed Chana Dal Parantha Recipe
- Fresh Methi Paratha Recipe
- Dimer Porota | Bengali Egg Stuffed Parantha
- Stuffed Keema Parantha Recipe
- Chatur Porota | Bihari Sattu Paratha Recipe
- Best Ever Punjabi Aloo Paratha Recipe
- Punjabi Paneer Paratha Recipe
- Cheese Parantha Recipe
- Punjabi Gobhi Paratha Recipe
- No Stuffing Aloo Paratha – Aloo Roti
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.
Indian Paranthas like this Palak Paratha 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.
- 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
-
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
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