How to make Spinach Parantha -

Whole wheat flour kneaded with spicy spinach mixture, rolled out into paranthas and cooked

Sanjeev Kapoor

This recipe is contributed by Member Dhanya Marath.

Main Ingredients : Wheat flour (गेहूँ का आटा), Spinach leaves (palak) (पालक के पत्ते )

Cuisine : Punjabi

Course : Breads

For more recipes related to Spinach Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Basic Pizza Bread Batata Puri Pudina Parantha Rajgira Parantha

Spinach Parantha

Spinach Parantha Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Spinach Parantha Recipe

  • Wheat flour 2 cup

  • Spinach leaves (palak) chopped 1 cup

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Garam masala powder to taste

  • Ghee to shallow fry


Step 1

Heat two tablespoons water in a pan, add spinach leaves, turmeric powder, red chilli powder, garam masala powder and salt.

Step 2

Cover and cook till soft. Remove from heat and allow it to cool.Sieve the flour in a bowl add the mixture and little water. Prepare a soft dough. Set aside for fifteen minutes. Divide the dough into equal portions and make small balls.

Step 3

Roll out each ball into round thin discs. Heat a non stick tawa and roast the paratha for 30 seconds. Flip and pour some ghee from top and cook both side till done.Serve with hot dal.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.