Spinach Paratha | How to make Spinach Paratha

By Priya Alagappan  |  6th Jun 2016  |  
4 from 2 reviews Rate It!
  • Spinach Paratha, How to make Spinach Paratha
Spinach Parathaby Priya Alagappan
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About Spinach Paratha Recipe

Spinach is also known as Palak in Hindi and Pasalai keerai Tamil. Paratha is a very common dish in India especially in Punjab,where they use a lot of ghee to fry them. Spinach Paratha is a healthy recipe can be prepared as morning breakfast.Kids likes particularly tasty dishes. Some children often hate spinach. For those kids, this paratha would be interesting and delicious recipe.

Spinach Paratha is a delicious dish which is liked by people of all age groups. Spinach Paratha by Priya Alagappan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Spinach Paratha at many restaurants and you can also prepare this at home. This authentic and mouthwatering Spinach Paratha takes 20 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Spinach Paratha is a good option for you. The flavour of Spinach Paratha is tempting and you will enjoy each bite of this. Try this Spinach Paratha on weekends and impress your family and friends. You can comment and rate the Spinach Paratha recipe on the page below.

Spinach Paratha

Ingredients to make Spinach Paratha

  • spinach - 1 bunch
  • wheat flour - 1/2 Cup
  • cumin seeds - 1/2 tsp
  • asafoetida - A Pinch
  • salt - a Pinch
  • oil - As required

How to make Spinach Paratha

  1. Wash the spinach leaves and drain the water.
  2. Cook the leaves in a medium flame by sprinkling water over on it
  3. Allow it to cool for sometimes.
  4. Now grind the cooked leaves into a smooth paste.
  5. Now take some wheat flour, add pinch of salt, asafoetida, little oil, and cumin seeds.
  6. Finally add spinach puree.
  7. Add some water if required to knead a dough.
  8. Make small balls out of the dough and roll them to render a round shape as a roti or chapathi.
  9. Put on the pan and roast from both the sides.
  10. Spinach paratha is ready to serve with yougurt /pickle.

Reviews for Spinach Paratha (2)

Vijayalakshmi Thangavelrahultanish2 years ago

sorry to say this Priya, pasalai keerai is different from paalak, pasalai keerai has very thick stems and thick leaves, whereas paalak has soft and thin leaves and stem

Manisha Shukla2 years ago

suggestion. I also make this. Instead of boiled spinach try uncooked blended spinach leaves. Tastes better.

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