Palak Parotha
Lunch • India
How to Make Palak Parotha (Traditional & Healthy Version)
Palak Parotha is a vibrant, flavorful flatbread from North India, known for its wholesome goodness and brilliant green hue. Made by kneading fresh spinach (palak) puree into whole wheat flour (atta), this parotha is a staple in many Indian households, especially during the winter and monsoon seasons when spinach is at its freshest. The subtle earthiness of palak combined with aromatic spices makes it a delightful choice for both lunch and dinner. Traditionally, Palak Parotha is served with homemade dahi (curd), achar (pickle), or a bowl of piping hot dal, making it a balanced, satisfying meal. It's especially popular in states like Punjab, Uttar Pradesh, and Delhi, where it is often enjoyed during festivals like Lohri and Makar Sankranti. Not only does it add a pop of color to your thali (plate), but it also ensures that even picky eaters, including children, get their daily dose of leafy greens. The palate-pleasing taste, combined with the nutritional punch of spinach, makes Palak Parotha a beloved dish in Indian cuisine.
Ingredients(for 2 parothas per person)
- 2 cups Fresh spinach leaves (palak) (washed and chopped)
- 2 cups Whole wheat flour (atta) (gehun ka atta)
- 1 Green chili (finely chopped) - optional
- 1 inch Ginger (grated (adrak))
- 1 tsp Cumin seeds (jeera)
- 1/2 tsp Carom seeds (ajwain) - optional
- to taste Salt (namak)
- 1/2 tsp Red chili powder (lal mirch) - optional
- 1/4 tsp Turmeric powder (haldi) - optional
- 2 tsp Ghee or oil (for cooking)
Instructions
- 1
Blanch the spinach leaves in boiling water for 2 minutes. Drain and transfer to cold water to retain the bright green color.
5 minutes
Do not overcook spinach to preserve nutrients and color.
- 2
Grind the blanched spinach with ginger and green chili into a smooth puree.
3 minutes
A little water can be added if needed for smooth blending.
- 3
In a large mixing bowl, combine atta, cumin seeds, carom seeds, salt, red chili powder, and turmeric powder.
2 minutes
Mix dry spices evenly for consistent flavor.
- 4
Add the spinach puree to the flour mixture. Knead into a soft, pliable dough. Add a few drops of water if required.
5 minutes
Apply a little oil to your hands to prevent sticking.
Why This Dish is Healthy
This Palak Parotha recipe is a health-conscious choice because it combines whole grains with nutrient-dense spinach, offering a balanced blend of macros and micronutrients. The use of whole wheat atta increases fiber content, aiding in satiety and weight management. Minimal oil keeps the calorie count in check, making it suitable for those tracking their intake or aiming for weight loss.
Palak Parotha is rich in dietary fiber, vitamins A, C, and K from spinach, and complex carbohydrates from whole wheat atta. It provides plant-based protein and essential minerals like iron, magnesium, and calcium. The use of minimal oil and the inclusion of spices like cumin and turmeric further boost its antioxidant and anti-inflammatory properties. Each serving supports digestive health, immunity, and sustained energy release.
Pro Tips
- 💡Tip 1: Always blanch and puree spinach for even color and taste.
- 💡Tip 2: Resting the dough makes parothas softer and easier to roll.
- 💡Tip 3: Use minimal oil for roasting to keep the dish light and healthy.
Storage & Serving
Store leftover parothas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa to regain softness. Avoid microwaving to prevent dryness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
