Palak and Methi Paratha is a delicious Indian flat bread made by combining whole wheat flour with fresh spinach (palak) & fenugreek(methi) leaves, seasoned with garlic and Indian spices. They are especially made in winter season in India when you get ample of fresh greens in market. These parathas are quite healthy because of generous use of palak and taste absolutely flavoursome.
The palak methi parathas are usually accompanied by some yoghurt and mango pickle. You can even have them in lunch or dinner with any of dal(lentils) or curries. I have added some gram flour also as it gives a lovely golden tinge to the parathas and compliments its innate rustic aroma. A little bit of garlic has also been added in the recipe as spinach and garlic tastes great together. However if you are looking for Jain or ‘No onion No garlic’ recipe feel free to skip it.
Many people prepare the parathas in one other way also by preparing the veggies-seasoning mixture separately and then stuffing them in parathas instead of kneading the veggies in dough. I like the latter version more as it is easier & quicker to make.
Hope you would like this easy & delicious palak methi paratha recipe!!
More spinach or palak recipes you might like:
List of Ingredients: (Makes 8 medium sized pieces)
- Whole Wheat Flour (Aata)-2 & 1/2 cups
- Gram flour (Besan)-2 tbsp
- Chopped Spinach-100 grams (roughly)
- Chopped Methi-25 to 30 grams
- Finely chopped Garlic cloves- 4 (optional)
- Salt-1 tsp (or to taste)
- Red Chilli Powder-1/2 tsp
- Asafoetida-1/4 tsp
- Refined Oil/Clarified Butter/Ghee- For Cooking
- Water-For kneading
Steps To Prepare:
Take all the ingredients in a mixing bowl except the cooking oil.
Add water gradually to the mixture and start kneading. Prepare soft dough. Rub it with some oil in end, cover it and let it rest for 10-15 minutes.
Rub some oil on your hands and make balls out of the dough. Flatten them gently.
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 or potli as shown below.
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.
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 curd and pickle!!
We would love to hear from you if you have tried and liked this recipe. Your suggestions are always welcome and appreciable. Feel free to drop in your feedback in the comments section below or you can also send messages/food-pictures on Facebook or Instagram.