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Palak Parantha

233.2, P – 5.86, Fats – 8.12g, Carbs – 33.74g, Fibre – 5.44g

Serves 5 | Macros above are for 1 serving

Palak Parantha


• 2 cups spinach
• 8 tsp cooing oil (groundnut, gingelly, palm olein, mustard, coconut etc)
• 80 ml water
• ¼ tsp cumin seeds powder
• ½ tsp red chilli powder
• ¼ tsp turmeric powder
• ½ tsp salt
• 2 cup whole wheat flour
• 1 tsp ginger paste


1. Add wheat flour in to a bowl with salt, red chilli powder, ginger paste and oil.
2. Add in salt and chopped spinach.
3. Add a little water at a time and knead in to a smooth dough.
4. Cover and rest for 15-20 minutes.
5. Pinch balls of the dough, dust dry flour and roll each in to a round parantha.
6. Heat a tawa and once hot add a rolled parantha to it.
7. Sprinkle a little oil, cook until brown spots start appearing on the bottom.
8. Flip, sprinkle a little oil and cook on the other side.
9. Repeat with the remaining rolled parantha and serve hot with accompaniments.

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