Palak paratha Recipe - Spinach Paratha recipe - Punjabi Palak Masala Paratha palak parantha
Recipe type: Main Course
Cuisine: Indain
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Wheat flour – 2 cups (300 grams)
  • Spinach – 2 cups (200 grams)
  • Oil – 3 to 4 tbsp
  • Cumin seeds – ¼ tsp
  • Ginger paste – ½ tsp
  • Green chilly – 1 (finely chopped)
  • Salt – more than ½ tsp or to taste
  1. Take spinach, remove the stalk and wash the leaves 2-3 times under running water. When leaves are completely dry then chop them finely.
  2. Take wheat flour in a mixing bowl followed by spinach, cumin seeds, ginger, green chilly, salt and 2 tsp of oil. Mix everything really well. Add water in small portions to it and knead firm dough. Cover the dough and let it rest for 20 minutes.
  3. Later, dough will be ready. Grease the hand with some oil and knead the dough again to make it smooth. Heat a tawa on flame to make paranthas. Pinch a lump from the dough. Dust the peda with some flour and roll it into 3-4 inch diameter. Now pour and spread some oil on it. 4. Pick from the edges and close it completely. Flatten the dough with the help of fingers. Now again dust the peda with some flour and roll it into 5-6 inch diameter parantha. Don't roll it too thin. Keep it little thick.
  4. Pour some oil on hot tawa and spread it evenly, to grease the tawa. Place the parantha on tawa and let it roast from bottom. Once the parantha turns little dark on the top, flip its side and let it cook until brown spots appear on the other side. Apply some oil on top and spread it evenly on the parantha.
  5. Flip the sides of the parantha and spread some oil on the other side as well. Keep the flame on medium, press the parantha gently with the ladle and cook till brown spots appear on both the sides of the parantha. Transfer the parantha on a bowl placed over a plate or serve directly.
  6. To make triangular parantha, prepare the peda as made before. Dust some flour on it and roll it into 5-6 inch diameter parantha. Pour some oil on it and spread it evenly. Fold the rolled parantha into half.
  7. Now apply some oil on the parantha and again fold it into half. Flatten the triangular peda with the fingers. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Roast it in same manner as done before. Triangular parantha is ready.
  8. To make square shaped parantha, prepare peda from the dough in same way. Dust some flour on it and roll it into 5-6 inch diameter parantha. Pour and spread some oil on it. Then fold the rolled parantha from opposite sides.
  9. Again apply some oil over the parantha and fold it from top and bottom. Square shaped peda is ready. Dust it with some flour and roll it out into little thick parantha. Maintain the square shape of the parantha while rolling it.
  10. Afterward, roast the square shaped spinach parantha in same procedure as done before. Square shaped parantha is ready as well. Prepare the rest of the parantha in desired shape. Spinach paranthas are ready to serve.
  11. Serve these crusty and wholesome spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like.
Recipe by Indian Good Food at