Palak Parantha   History of Food    Cooking Tips    Cuisine of India    Indian Recipes    Share Your Recipe    Beverages    Sweets    The Basic Food Groups    Glossary    Food Industry of India    Indian Receipe Categories
Free E-magazine
Subscribe to our Free E-Magazine on Indian Food.
Learn More : India Business to Business Directory
Business Directory of Indian Suppliers Manufacturers and Products from India.
India`s leading Yellow pages directory.
India`s leading Yellow pages directory.
Home > Indian Recipes > Punjabi Foods > Palak Parantha
Palak Parantha


  • Palak Parantha35-40 Leaves of Spinach (chopped)
  • 4 cups Whole Wheat Flour (Wheat)
  • tsp red chilly powder
  • Salt to taste


  1. Clean and wash palak leaves. Finely chop the leaves and set aside.
  2. Sieve atta with salt and make soft dough with chopped palak and water.
  3. Cover with a moist cloth and keep aside for thirty minutes. 
  4. Divide into eight equal portions. Roll out each, spread some ghee and fold into half. 
  5. Fold again into quarter and keep aside for five minutes. Roll out into triangles, squares or circles. 
  6. Heat a flat pan and place the parantha over it. Turn it and spread some ghee round it. Turn again and spread some ghee on the other side too. Cook till both sides are evenly cooked. Similarly cook the rest of the paranthas. 
  7. Serve hot with yogurt and butter.
Makki Di Roti Sarson Ka Saag Baingan Ka Bharta
Aloo Gobi Dahi Bhalle Bhindi Masala
Potato Amritsar Lauki Kofta Palak Parantha
Dal Makhni Rajma | Home | Sitemap | Contact Us