• 1 cup – Wheat flour/atta
• 1 cup – spinach/palak, chopped
• 1 tsp – cumin
• 1 tsp – sambar/red chilli powder
• 1/8 tsp – Turmeric powder
• 2 to 3 tbsp – oil
• As needed – salt
• As needed – water


  1. Wash the spinach, remove the thick stem from the leaf and chop the leaf roughly.
  2. Heat a pan with oil and temper with cumin seeds.
  3. Add the chopped palak and fry on low flame.
  4. Cook for 2 minutes, without spinach changing its colour.
  5. Add it to the flour, along with the other ingredients, except water.
  6. First mix the flour well with spinach and then add water, to make a non-sticky dough, just like roti/chapatti dough.
  7. Make six equal sized balls and roll out into slightly thick parathas.
  8. Dust with flour, while rolling whenever necessary.
  9. Heat a pan, drizzle some oil and cook both sides of the parathas, on medium flame, until the golden brown spots appear.
  10. Serve with tomato garlic chutney or boondi raita.
  11. Recipe courtesy: Rak’s Kitchen