Palak Parantha

Palak Paratha
Photo Credits: Ravi Talwar

Nothing satisfies the senses like a good old parantha in winters. Team it up with a steaming cup of tea and you’re in heaven! Palak parantha is made with spinach and flour and is thus a rich source of iron. Perfect to be served at breakfast time, this healthy parantha is a great way to feed those greens to the kids. Plus, it makes for a nice lunch item too!


  • Spinach, chopped                    2 cups
  • Wheat flour                            1 cup
  • Ghee (clarified butter)             1 tablespoon for dough + more for cooking
  • Carom seeds (Ajwain)              ¼ teaspoon
  • Red chili powder                     ¼ teaspoon
  • Salt                                        To taste


  1. Put flour, chopped spinach, salt, red chili powder, carom seeds and 1 tablespoon ghee in a deep wide bowl.

Tip: Clean and wash the spinach thoroughly before cutting.

  1. Use little water to knead the dough as spinach has enough moisture itself. Using too much water might soften the dough too much.

Tip: Knead the dough just 5 – 10 minutes before making parantha otherwise the dough might become very soft thus making it difficult to roll.

  1. Make 4 balls of dough, take a ball and dust it in dry flour.
  2. Roll it with the help of a rolling pin into a circle.
  3. Put griddle or tawa on medium heat and grease it will a little ghee.
  4. Once the tawa heats up, carefully put the paratha on it.
  5. Cook from one side and flip it to cook from other side too.
  6. Put ghee or oil and roast the parantha till brown spots can be seen on both surfaces.
  7. When done, transfer to a serving platter and serve hot with butter and pickle.

Preparation Time: 30 minutes

Serves: 2

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