Palak paratha is a Pakistani/Indian flatbread made with spinach. Palak is an Urdu/Hindi word for spinach. Parathas are usually made with white flour and a lot of ghee or butter. However, I’ve created a recipe that makes them super healthy, delicious and so easy to make!
It’s jam-packed with spinach, which is great for topping up our iron levels. This recipe will be loved by children and adults, alike. If you have fussy eaters in your family that struggle to eat their greens, this is absolutely the recipe for them. Also, very young children will love it if you call these “alien parathas” as they look out of this world(!). Ok, enough with the mum jokes.
What does it taste like?
As palak paratha is a traditional flatbread that incorporates spinach into its dough, giving it a distinctive green colour and a unique flavour profile. The taste of palak paratha is primarily characterized by the earthy notes of spinach, complemented by the nuttiness of whole wheat flour. The addition of various spices adds a subtle complexity to the dish, enhancing its overall flavour. The texture of Palak Paratha is soft yet slightly crisp, providing a satisfying contrast with each bite. It’s a dish that offers a balance of flavours and textures, making it a popular choice in many cuisines.
What are the origins of palak parathas?
Palak paratha is a beloved dish that originated in South Asia, particularly in regions where spinach is abundant. This flatbread, made with spinach and whole wheat flour, is a testament to the region’s agricultural richness and culinary innovation. Over time, palak paratha has gained popularity across different parts of South Asia, becoming a common feature in many households. It’s not just a meal, but a celebration of South Asian culinary tradition. So, when you’re enjoying a palak paratha, you’re not just savouring a delicious dish, but also experiencing a piece of South Asia’s rich culinary heritage.
What should you serve this with?
Palak Paratha is a versatile dish that pairs well with a variety of accompaniments. A classic choice is to serve it with a dollop of yogurt or a side of homemade pickle, adding a tangy contrast to the earthy flavours of the paratha. For a heartier meal, you could pair it with a bowl of dal (lentil soup) or a sabzi (vegetable stir-fry). If you’re in the mood for something refreshing, a cucumber raita or a simple salad can be a great option. And let’s not forget the chutneys! A mint or tamarind chutney can add a burst of flavour that takes the paratha to the next level. So, don’t be afraid to mix and match and find your favourite combination.
How should I store leftovers?
If you have any left over, you can wrap these in aluminium foil and pop them in the top part of your fridge. They last for 2 days and need to be reheated in a pan on your gas/electric hob. These can also be frozen for up to 2 months, which is perfect for a busy weeknight meal when you’re short on time. As with most bread type food items, I would recommend that you allow these to defrost naturally in the top part of your fridge. If you use a microwave it will turn out somewhat soggy.
These photos show how easy it really is to make these.
If you try this recipe, please let me know in the comments below and/or tag me on Instagram so I can see your creations. I love hearing from you!
What ingredients will you need?
- Wholemeal flour or a mixture of wholemeal and white
- Spinach – you can use fresh or frozen. If using frozen then you’ll need to thaw this first
- Water
- Ginger
- Garlic
- Lemon juice – fresh or from a bottle
- Fresh chilli (optional, skip for children)
- Olive oil
- Garam masala (optional)
- Salt to taste
Easy Palak Paratha Recipe – Spinach Paratha
Equipment
- 1 Large mixing bowl
- 1 Rolling Pin
- 1 Pan
- 1 Food processor
- 1 Muslin/cheese cloth
- 1 Egg wash brush
Materials
- 2 cup Wholemeal flour
- ¼ cup Extra wholemeal flour for rolling
- 1 cup Spinach (fresh or frozen)
- ¾ cup Water
- 1 tsp Ginger
- 1 tsp Garlic
- 1 medium Fresh chilli (optional, skip for children)
- 1 tsp Lemon juice (fresh or from a bottle)
- 1 tbsp Olive oil
- 1 tsp Garam masala (optional)
- ½ tsp Salt to taste
Instructions
- Add flour to your mixing bowl.
- Add the spinach, ginger, garlic, lemon juice, optional chilli and garam masala to the food processor and pulse until it's a pureed liquid
- Add the spinach pureed liquid to your cheese cloth and remove most of the moisture. Then add to the mixing bowl in step 1 and mix.
- The spinach flour may seem a bit dry so slowly add a little water to the mixing bowl until it forms into a large smooth round dough ball. Note, do not add too much water to the dough as it will become too sticky to handle.
- Split the dough into smaller even dough balls based on your preference of how big you want each paratha to be.
- On a clean worktop, dust flour for rolling and take one doughball and flatten it like a burger with your palm.
- Take your rolling pin and roll back and forth, then rotate the paratha 90 degrees and roll again. Keep doing this until you've achieved the size of paratha you desire. Use extra flour if you find the dough sticking to the worktop or rolling pin.
- Place your pan onto your gas/electric hob and let this heat up on medium heat.
- Gently pick up the raw paratha and place onto the heated pan, brush the top with olive oil using your egg wash brush, allow to cook for a minute then flip. Then brush with olive oil. Keep repeating this until you see light brown spots on each side of the paratha.
- Repeat steps 6 to 9 until you've made all your parathas. Serve and enjoy!
Notes
- You can substitute the wholemeal flour with white flour but it won’t be as healthy. Try 50% wholemeal and 50% white flour.
- You can use as little or as much olive oil as you wish when cooking your parathas – it’s all down to personal preference.
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