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Best Easy Palak Paratha Recipe

Name: Best Easy Palak Paratha Recipe
Total time: 40 min
Yield: 120 g
Ingredients: Whole wheat flour 2 cups; Fresh spinach leaves 2 cups; Yogurt 2 tbsp; Salt 1 tsp; Ground cumin 0.5 tsp; Ginger paste 1 tsp; Green chili, finely chopped 1 piece; Ghee or unsalted butter, for frying 3 tbsp

Palak Paratha is a flaky, stuffed Indian flatbread that's pan-fried to golden perfection with butter or ghee. This hearty vegetarian bread is a satisfying family breakfast or dinner accompaniment.

Cook 40 min Difficulty NORMAL 210 kcal

#vegetarian #indian bread #breakfast #high fiber

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Ingredients

Main ingredients

Whole wheat flour 2 cups
Fresh spinach leaves 2 cups
Yogurt 2 tbsp

Seasonings/Sauce

Salt 1 tsp
Ground cumin 0.5 tsp
Ginger paste 1 tsp
Green chili, finely chopped 1 piece
Ghee or unsalted butter, for frying 3 tbsp

Nutrition summary

Carbohydrates 36 g 68%

Protein 5 g 10%

Fat 5 g 22%

Serving size 120g

Cooking steps

1

Thoroughly wash spinach leaves, blanch in boiling water for one minute, drain, and squeeze out excess moisture.
2

Blend spinach, yogurt, ginger paste, and green chili in a blender until smooth; let cool before mixing into flour.
3

In a bowl, combine whole wheat flour, salt, cumin, and the spinach puree. Knead into a soft dough, resting for at least 20 minutes.
4

Divide dough into balls, roll each out into a 6-inch disc, lightly dusting with flour to prevent sticking.
5

Heat a skillet to medium-high; cook each paratha for 1-2 minutes per side, brushing with ghee or butter and pressing to encourage flaky layers until golden spots appear.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient is fresh spinach (palak), which gives the paratha its signature green color, subtle earthy flavor, and nutritional boost. Combined with whole wheat flour, it creates the distinct taste and texture characteristic of Palak Paratha.

Q. What is the most important cooking step for flaky parathas?

Achieving flakiness comes from resting the dough after kneading and carefully pressing each paratha while cooking on a hot skillet. This builds layers, while medium-high heat ensures even browning without drying out the bread.

Q. How do I prevent my parathas from becoming dry or tough?

Resting the dough lets gluten relax, making the parathas easier to roll and softer after cooking. Using just enough moisture in the dough, not overcooking, and brushing with ghee or butter during cooking help maintain a tender, flaky texture.

Q. How many calories and how much protein are there per serving?

Each serving of Palak Paratha contains about 210 kcal and 5g protein. Carbohydrates make up roughly 68% of the calories, protein 10%, and fat 22%, making this a balanced vegetarian choice.

Best Easy Palak Paratha Recipe

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