By Aditi Saraswat
December 9, 2025
Make your winter breakfast healthy with this soft and flavourful palak paratha. Palak is rich in iron, and every bite of this paratha is comforting when paired with curd, pickle or over a cup of chai.
2 cups whole wheat atta 1.5 cups spinach leaves ½ tsp ajwain ½ tsp turmeric ½ tsp red chilli powder ½ tsp salt 1 tsp ghee or oil for dough 2–3 tbsp ghee for roasting
In a vessel, boil some spinach for a minute or two. Strain and let it cool.
Grind the blanched palak with a little water to make a smooth, bright-green colour puree to mix it easily into the dough.
To the whole wheat atta, add basic spices, salt and ghee. Pour the palak purée into this and knead until the dough turns soft. Keep it for 10 minutes.
Divide the dough into small balls and roll them in a circular motion to make parathas. Keep the thickness medium so they don’t turn hard.
Place the paratha on a hot, sizzling tawa and cook nicely from both sides until it turns lightly golden.
Drop a dollop of ghee and serve warm with curd, achar or a hot cup of chai.