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
- 2 cups Fresh spinach leaves (palak) (washed and chopped)
- 2 cups Whole wheat flour (atta) (gehun ka atta)
- 1 Green chili (finely chopped)
- 1 inch Ginger (grated (adrak))
- 1 tsp Cumin seeds (jeera)
- 1/2 tsp Carom seeds (ajwain)
- to taste Salt (namak)
- 1/2 tsp Red chili powder (lal mirch)
- 1/4 tsp Turmeric powder (haldi)
- 2 tsp Ghee or oil (for cooking)
Step-by-step instructions
Step 1 · Blanch the spinach leaves in boiling water for 2 minutes
Blanch the spinach leaves in boiling water for 2 minutes. Drain and transfer to cold water to retain the bright green color.
Step 2 · Grind the blanched spinach with ginger and green chili into a smoot...
Grind the blanched spinach with ginger and green chili into a smooth puree.
Step 3 · In a large mixing bowl
In a large mixing bowl, combine atta, cumin seeds, carom seeds, salt, red chili powder, and turmeric powder.
Step 4 · Add the spinach puree to the flour mixture
Add the spinach puree to the flour mixture. Knead into a soft, pliable dough. Add a few drops of water if required.
Step 5 · Cover the dough and let it rest for 10 minutes
Cover the dough and let it rest for 10 minutes.
Step 6 · Divide dough into equal balls
Divide dough into equal balls. Roll each ball into a medium-thick circle (about 6 inches) using a rolling pin and dry flour as needed.
Step 7 · Heat a tawa or griddle
Heat a tawa or griddle. Cook each parotha on medium heat, applying a little ghee or oil on both sides, until golden brown spots appear.
Step 8 · Serve hot with dahi
Serve hot with dahi, pickle, or your favorite sabzi.
Why this recipe 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.
A note on tradition
Palak Parotha is a beloved dish in North Indian cuisine, especially across Punjab and Delhi. It is commonly prepared during winter and festive occasions like Lohri and Makar Sankranti, when leafy greens are abundant. The dish reflects India’s tradition of incorporating seasonal vegetables into daily meals, emphasizing both flavor and nutritional value. It is often packed in lunchboxes or served as a wholesome meal for families.