Go Back Email Link
Palak Parantha recipe
Print

Punjabi Palak Paratha | Spinach Paratha Recipe

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.
Course Main Course
Cuisine Punjabi
Keyword Flatbread Recipe, Spinach Recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 Paranthas

Equipment

  • 1 Frying Pan
  • 1 Pressure Cooker
  • 1 Mixing Bowl
  • 1 MagicBullet Blender
  • 1 Hard-Anodized Skillet or Cast Iron Pan

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

  • 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
    1 Onion, 6-8 Garlic
  • Pressure-cook the spinach leaves and grind them into a smooth paste
    250 gms Palak or Spinach leaves
  • 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
    2 cup Whole Wheat Flour or Atta, ¼ tsp Carrom Seeds or Ajwain, 1 tbsp Ghee for Dough
  • Divide the dough into smaller portions
  • Roll each of them into thin discs and fry them on a skillet with some ghee
    Ghee or Oil to fry
  • Serve with some chutney or pickle

Video