This spinach paratha or palak paratha puts in a regular appearance at our dinner table, for good reason. While an aloo paratha, with separate prep for the stuffing, takes up a little more time than you might be prepared to squander on a weeknight, making this palak paratha takes just a tiny bit more effort than making a regular plain roti. And that small effort results in such a tremendous nutrition – and flavor – payback. I call this a spinach paratha but you can make it with almost any leafy green you have on hand, including watercress, chard (leaves only, not the tough stems) and beet greens. You can also try this delicious methi paratha, made with fresh fenugreek greens. You can also toss in herbs like cilantro or mint. It’s a great way to use up those little bits of veggies and herbs that might be sitting around in your refrigerator with nowhere to go.
Why you’ll love this spinach paratha
Nourishing. Whole wheat and leafy greens. It doesn’t get much better than that. You can make this palak paratha with as little or as much oil as you want, or use a cooking spray. Delicious. A few simple spices, in combination with the leafy greens, lift this paratha above the realm of a regular roti, making it more tasty and nutritious. Easy recipe. You will have to roll the parathas, and that might appear difficult if you are new to this, but you have to make a start in order to get better at it. No one rolls a perfectly round roti or paratha at their first try and as you practice you will improve. Besides who cares if your palak paratha looks like it belongs in the atlas? It’ll still taste great.
How to make palak paratha
This is not a stuffed paratha, so you will incorporate all of the ingredients, including the veggies, in the dough itself and then roll it all out. It makes things that much easier and quicker, but…there’s a catch. Veggies like spinach express liquid, which can throw off your measurements if you don’t factor that excess moisture in while making your dough. It’s not hard, though, to do so, all it takes is a tiny bit of patience.
Begin by chopping the greens into smaller bits that will be dispersed through the dough. I used four packed cups of greens for two cups of whole wheat flour. Salt the greens and set them aside for about 10 minutes. This will help the greens express their moisture. Crush the greens with your fingers to get as much moisture out as possible, but do it in the bowl so you retain the liquid–it’s full of vitamins so you don’t want to waste it and we will be mixing it back into the dough.
Add the flour and other ingredients to the bowl and mix. Trickle water in slowly to create a stiff dough. You don’t want a sticky dough at this stage because the greens will likely continue to express some moisture so if you make your dough too soft at this stage it will get even softer as it stands, making the parathas harder to roll.
Let the dough stand 15 minutes. Then divide it into 10 equal-sized pieces and roll each into a smooth ball. Flour the working surface and roll each ball into an even round, about six to seven inches in diameter. Heat a cast iron or nonstick griddle. Place the paratha on the hot griddle and flip once it begins to puff up. If using oil or a cooking spray, apply some at this point, then flip the paratha and cook until golden spots appear. Flip once more and remove once both sides are cooked.
What to serve with spinach paratha
Parathas can be eaten for any meal, from breakfast to lunch to dinner. Check to get new recipe updates by email.
For breakfast, serve the paratha with Vegan Cucumber Raita along with a delicious lime pickle. For lunch or dinner serve the paratha with a simple dal, like this spicy urad dal or this easy vegan dal. You can also serve the paratha for a snack, with a chutney, like a coconut chutney or an onion chutney.
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