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Palak Paratha Bread
Palak paratha is a classic Indian flatbread packed with fresh spinach and warm aromatics. This version builds deep flavor by sautéing green chilies, ginger, and grated coconut before mixing them directly into the whole wheat dough. It is a fantastic way to sneak extra greens into a meal while keeping the texture soft and satisfying. Serve these bright green flatbreads alongside your favorite curries, dals, or simply with a dollop of plain yogurt for a quick weeknight dinner. The pan-frying process gives each bread a beautifully golden, slightly crisp exterior.
Ingredients
- 2 tsp. vegetable oil+ some more for brushing the breads
- 1 tsp. ginger paste
- 1 green chili finely chopped
- ¼ yellow onion finely chopped
- 1 Tbsp. dry coconut grated
- 1 and ½ cup spinach, finely chopped
- 1 and ½ cups whole wheat flour
- Salt to the taste
- ½ cup water
Instructions
- 1Warm the vegetable oil in a pan over medium-high heat. Stir in the chopped green chili, yellow onion, and ginger paste, cooking for 3 to 4 minutes until softened.
- 2Mix in the grated dry coconut and continue cooking for another 2 minutes.
- 3Fold the chopped spinach into the pan and cook for 1 minute just until wilted. Remove the pan from the heat and let the mixture cool completely.
- 4Whisk the whole wheat flour and a pinch of salt together in a large mixing bowl.
- 5Add the cooled spinach and onion mixture to the flour, stirring well to combine.
- 6Pour in the water and knead the mixture until it forms a smooth dough. Cover the bowl and let the dough rest for 15 minutes.
- 7Portion the rested dough into 12 equal pieces. Roll each piece into a ball, then flatten them into thin circles on a clean work surface.
- 8Heat a pan over medium-high heat and lightly grease it with oil. Place one flattened dough circle in the pan, cook for 30 seconds, then flip it. Brush the top side lightly with oil, flip it again, and cook until the bottom develops brown spots.
- 9Brush the newly exposed side with a little more oil, flip one last time, and cook for 1 additional minute before transferring the flatbread to a plate.
- 10Repeat the cooking process with the remaining dough circles, adding oil as needed, and serve the flatbreads hot.