Dahi Palak Paratha (spinach & Curd Flat Breads)

When I have a nice bunch of Spinach at home, I usually prepare aloo palak or palak corn. But lately I have been making quite a variety of parathas, some gluten free, some not so. This is one such paratha recipe I learnt during my trip to India last month; I picked up this recipe from Surekha- Our cook, who has been cooking up delectable recipes for my family for the last 7-8 years. Her palak paratha has always been my favourite, Addition of dahi (curd) not only improves the taste of the paratha, but it also makes the paratha super soft. This is definitely one of the recipes on my list of quick dinner ideas.

photo of Palak Paratha
photo of Palak Paratha
photo of Palak Paratha
Total votes: 894

Neha Lad's Secret Indian Recipe !

Preparation Time: 
15 mins
Cooking Time: 
25 mins


Atta (Weat flour) - 1 Cup
Besan - 1/2 cup
Dahi - 2 tbsp
Palak - 1 cup (roughly chopped)
Ajwain - 1 tsp
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Slight warm water for kneading
Oil for cooking (Approx 5 tbsp)
Flour for dusting
In a bowl, mix all above ingredients except for water
Mix till all ingredients come together. The curd's moisture plus water released due to the salt will be enough to slightly wet the ingredients and bring them together
Now adding little water a time, start kneading the mixture, Knead well for 2-3 mins
Cover and keep aside for 5 mins
Heat a pan, make small sections/ rounds of the dough
Place a small section on flat surface and roll out into a think round paratha. Use plain flour for dusting
When evenly rolled out, drizzle a little oil on the tawa/pan and place the paratha on top
Cook the paratha on both sides for 1 min each or till golden brown and cooked
Remove from heat and continue the same process with the remaining sections
Serve this paratha with any achar. This is a great dinner/ lunch or breakfast recipe
You may also add garlic paste along with the curd. But I prefer its without the garlic