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Palak Paratha (Indian Spinach Flatbread)
Fresh spinach, warm ginger, and toasted coconut meet whole wheat flour in this classic Indian flatbread. You'll build deep flavor by sautéing the aromatics before mixing them directly into the dough, creating a beautifully speckled, bright green paratha. It's a fantastic way to sneak extra vegetables onto the plate while keeping the texture soft and satisfying. Serve these golden, pan-fried flatbreads alongside your favorite curries, dals, or simply with a dollop of plain yogurt.
Equipment
- Skillet
- Stovetop
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 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. Hot spinach will make the dough sticky and difficult to handle.
- 4Whisk the whole wheat flour and a pinch of salt together in a large mixing bowl. Add the cooled spinach mixture, stirring well to combine.
- 5Pour in the water and knead until it forms a smooth dough. Cover the bowl and let the dough rest for 15 minutes. Resting hydrates the flour and relaxes the gluten, making the dough easier to roll.
- 6Portion the rested dough into 12 equal pieces. Roll each piece into a ball, then flatten them into thin circles on a clean work surface.
- 7Heat a pan over medium-high heat and lightly grease it with oil. Place one dough circle in the pan and 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.
- 8Brush the newly exposed side with a little more oil, flip one last time, and cook for 1 additional minute. Transfer the cooked flatbread to a plate and repeat the process with the remaining dough circles.
Notes
- Storage: Keep leftover parathas in an airtight container in the fridge for up to 3 days.
- Reheat: Warm them gently in a dry skillet over medium heat until soft and pliable again.
- Make ahead: You can knead the dough up to a day in advance and store it tightly wrapped in the fridge. Let it come to room temperature before rolling.