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Posted by on Sep 17, 2012 in Bread, Indian | 3 comments

Palak Paratha

Palak Paratha

‘Palak Paratha’ used to be one of those almost regular paratha my mom would make,when she has too much of ‘palak’ left over.’Palak’ is hindi for spinach.It made regular appearances at our house because it has been known to be good for the eyes.We eat it as sauted greens or make gravy based yummy dishes.I was not very fond of it growing up.I remember my ‘nana’ (mom’s dad) would just pull it out from the garden,right before it will be cooked.Fresh and green.It still had morning dew on it.Lovely memories.

We bought spinach fresh,dirt still hanging out from the roots.Leaves still crisp,certainly not refrigerated.It was a chore to clean the leaves,so i was ever so greatful when i found out that they sell it clean here.

This dish is prepared by my aunt Rita.Here is how she did it.

Palak Paratha dough |

Palak Paratha dough |

  • Indian whole wheat flour resembles Whole Wheat White flour here.Very very fine and soft.
  • It is VERY IMPORTANT that you must let dough rest for 30 mins.This goes for any dough.Though i sometime hurry up after 10-15 mins.
  • Add,little oil as you are kneading,it helps the process.Indian knead it by hands,so this tip is even more important as it prevents it from sticking to the hand.You can use stand mixture if you have.
  • Spinach and Indian pickle spices are salty,so think before you add more salt to it.
  • This is also a great way to feed spinach to the family(kids).It freezes well.
Palak Paratha |

Palak Paratha |

Palak Paratha


  1. 2-1/2 cups whole wheat flour *
  2. 1-1/2 cup blanched spinach
  3. 1 tablespoon plain yogurt
  4. water as needed to knead
  5. Seasoning
  6. 1/8 teaspoon Turmeric powder
  7. 1/2 teaspoon ginger - garlic
  8. sprinkle of carom seeds
  9. 1/2 teaspoon Indian pickle spices(optional)
  10. Salt per taste
  11. Shallow fry
  12. Oil/Ghee


  1. Knead the dough by adding little water to all the ingredients as needed.Spinach and yogurt has water,so you may not need lot of water.
  2. Let is rest for 10 mins.
  3. Enjoy it with chutney/yogurt sauce.


  1. oh, i had extra spinach last night and made chicken spinach pasta – wish I’d made this instead!!!!!

  2. :)) tased good ? ..never had it with creamed corn…always with curd based dips or pickles.. so next time i am making creamed corn soup wuth this..I LOVED the creamed corn recipe

  3. Creamed corn is very American side dish.It is served along with roasted or BBQ meat of any kind in this part of US.So i made it like that :-).I love creamed corn just as it is though.


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