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Palak Parantha

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Ajwain Parantha; Aloo Gobi Parantha; Aloo Palak Parantha; Aloo Parantha; Baida Roti; Chana Dal Methi Paratha; Chana Dal Parantha; Cheese Parantha; Gobi Parantha; Kerala Parantha; Kuttu Ka Parantha; Lachedar Parantha; Methi Missi Roti; Methi Parantha; Palak Parantha; Paneer Parantha; Plain Parantha; Punjabi Aloo Parantha; Punjabi Mooli Parantha; Pyaaz Ka Parantha; Rajgira Parantha; Sugar Parantha; Vegetable Parantha

Synonyms: Spinach Parantha


Atta (whole wheat flour)

2 cups

Palak (spinach)

200 - 250 grams

Green chillies, finely chopped

1 - 2

Ajwain (carom seeds)

¼ teaspoonful

Oil or ghee

2 teaspoonful

Hing (asafoetida) (optional)

a pinch


As per taste

Oil or ghee for frying the paranthas

As required

Rinse the spinach leaves very well in water, drain out the water.

Heat water and boil the spinach leaves in hot water for 5 to 7 minutes; strain and keep some of the stock in which we have boiled the spinach leaves. Puree the spinach in a blender.

In a large bowl mix the whole wheat flour with salt, carom seeds, green chilli and asafoetida; add the spinach puree and 2 teaspoonful oil and mix well. Add required amount of stock or water and make a smooth dough. Take a medium size ball from the dough. Roll the dough ball into a small circle. Spread some oil or ghee on the top of the rolled dough. Fold one side, apply the oil or ghee on the folded side. Again bring the edges together and fold. You will get a triangular shape. Roll into a medium sized paranthas.

On a hot tava, cook the palak parantha with some oil or ghee. Till they are crisp and brown from both side. Make all palak paranthas this way. Serve the palak parantha hot with yogurt or pickle. You can also stack the palak paranthas in a roti basket or casserole and serve them warm later.


If you want to check a step by step post on making a parantha then do check aloo parantha recipe.

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