Palak Methi Paratha | Spinach Flatbread

Palak Methi Paratha is a delicious Indian flat bread made with whole wheat flour, spinach (palak), fenugreek leaves (methi), ginger & aromatic spices. It can be enjoyed with yogurt, mango pickle, raita or curries.

These parathas are nutritious, wholesome as they are packed with goodness of spinach (or palak) and are especially made in winter season when green leafy veggies are available in abundance. You can also make only ‘palak paratha’ & easily skip methi or fenugreek leaves if it is not available.

The palak methi paratha recipe shared here is:

Vegan
Vegetarian
Unleavened (no yeast used)
Nourishing & easy to make

How to make palak methi paratha?

To make these tasty parathas, first wash the spinach & methi leaves well to get rid of any dirt. Transfer them to a colander to get rid of excess water & then finely chop them. Mix them with dry flour, spices and then gradually add water to knead a smooth pliable dough.

Divide the dough in equal sized ball and flatten each one of them using a rolling pin to make round flatbreads. Roast them on tawa or pan on both sides and add oil or ghee to cook them completely.

Ingredients for palak methi paratha:

Flour: I have used whole wheat flour to make these parathas. Along with it, I have also added some besan (chickpea flour) to the dough as it gives a lovely golden tinge to the parathas and compliments its innate rustic aroma.

Spinach: Also known as palak in hindi, spinach is powerhouse of nutrients as it has vitamin C, vitamin E, iron & magnesium etc. Use fresh spinach for maximum taste & flavour.

Fenugreek: Known as methi in hindi, this green leafy vegetable has a peculiar aroma & taste which goes very well with spinach. As it is not available all the year around, you can make palak paratha without methi also.

Spices: The paratha dough is seasoned with salt, red chilli powder & heeng (asafoetida). Adding heeng is optional.

Aromatics: Ginger, garlic & green chillies enhance the taste of parathas & compliments the spinach flavour. Instead of fresh garlic, you can also use some garlic powder. However if you don’t like garlic flavour then skip adding it.

Oil or Ghee: You can use ghee (clarified butter) or oil like sunflower, olive oil for cooking the parathas. If you are making these parathas for weight loss, then use less oil while cooking.

I have also shared a YouTube video in which stepwise recipe along with 2 ways of rolling the parathas are shown.

Youtube Video:

https://youtu.be/hTEzmomxHqM

What to serve with methi palak paratha?

In winters, these spinach paratha are absolute favourite at my home and are often relished with a dollop of butter & a cup of hot masala chai for breakfast.

For lunch or dinner, you can serve them with curries like potato curry, paneer bhurji, shahi paneer, mushroom masala accompanied by pickle, yogurt, raita or salad.

Paratha Variations:

To make the palak paratha more filling and rich in protein, I sometimes stuff them with grated paneer (Indian cottage cheese).
You can also stuff these parathas with spiced potato mash (aloo).
Some finely chopped onions or kasuri methi can also be added to paratha dough for more flavour.

Can I puree the spinach leaves?

You can puree the spinach leaves & use it for kneading the dough. This will give you lovely green paratha. Please take care of not pureeing the methi (fenugreek) leaves as it turns bitter on grinding. Always add chopped methi leaves in dough.

I had earlier shared Urad Dal Paratha (Lentil Flat bread) recipe which is another healthy protein packed paratha. To make gluten free paratha, you can refer to Rajgira Aloo Paratha recipe.

More spinach recipes:

Ingredients: (For 8 to 10 parathas)

Whole Wheat Flour- 2 & 1/2 cups
Spinach (chopped)- 2 cups (~100 gms)
Methi (chopped)- 1/2 cup (~30 gms)
Ginger Paste- 2 tsp
Garlic Cloves (minced)- 3 to 4 (optional)
Green Chillies (finely chopped)- 2
Besan (Chickpea flour)- 2 tbsp
Heeng (Asafoetida)- 1/4 tsp
Red Chilli Powder- 1/2 tsp
Salt- 1 tsp (or to taste)
Oil or Ghee- For Cooking
Water- 1 cup (approx.)

Directions:

Step 1:

Take all the ingredients in a mixing bowl except oil and water. Mix well with your hands or spoon.

Step 2:

Add water gradually to the mixture and start kneading. The quantity of water depends on the quality of flour & the moisture in spinach leaves. Prepare soft smooth dough & rub it with some oil. Cover and let it rest for 20-30 minutes.

Step 3:

Rub some oil on your hands and make balls out of the dough. Flatten them gently.

Step 4:

Roll the flattened balls into circles of roughly 2-3″ inches diameter. Spread some oil in the centre of the circle and then form a dumpling as shown below.

Step 5:

Flatten the dumpling and roll it into dry flour. Roll it into a circle of 5 inches diameter. Heat tawa or any non stick pan. Roast the parathas from both sides till you get small golden spots on both surfaces.

Step 6:

Spread some oil of one side of half cooked paratha and flip it. Spread some more oil and press it gently. Flip once or twice more till paratha is completely cooked.

Enjoy hot steaming Palak and Methi Parathas with yogurt (curd), pickle or any curry. Bon Appetit!!

Pin for later:

Can we use frozen spinach for making these parathas?

Yes you can use frozen spinach for making parathas. Just thaw it first & then use proceed with the recipe.

How to store palak paratha?

You can wrap the parathas in a kitchen towel or tissue and store in casserole. They can also be stored in an airtight container in fridge for 1-2 days easily. To reheat, microwave for 30-40 seconds before serving.

If you try this methi palak paratha recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.

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