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Green and Delicious!

Earlier, we celebrated the onset of winter by doing something creative with spinach – India’s favourite winter vegetable. This time around, let’s make something that’s more traditional… but just as exciting!

North India ushers the winter in by combining two healthy, mouth-watering ingredients: Spinach and Mustard Oil – to create rich green Parathas that can be eaten with pretty much any dish you’re making.

Let’s begin by gathering the ingredients.


  1. Spinach: 150 grams

  2. Whole Wheat Flour (Atta): 150 grams

  3. Garlic: 3 cloves

  4. Ginger: One half-inch piece

  5. Green Chillies: 2

  6. Mustard Oil: 3 tablespoons

  7. Garam Masala: Just a pinch

  8. Ghee: 1 tablespoon

  9. Salt: to taste

The ingredients mentioned above are for making six Parathas. Adjust them according to the number of servings you require.


Wash the spinach and drain off all excess water.

Finely chop the green chillies.

Place the spinach, green chillies, ginger and garlic in a blender and make a thick puree. Your mixture needs to be a little moist; if it becomes too dry, add a little water.


In a mixing bowl, add the flour. Then add the puree you created earlier along with the Garam Masala and salt. Kneed the mixture with your hands to form a soft dough. If your dough is too dry, add a little water while kneading. Finally, add a little Mustard Oil (just a teaspoon will do) and finish kneading. Keep the dough aside for around 20 minutes.

Use your hands to make six palm-sized balls with the dough. Sprinkle a little flour on each ball and roll it into a Paratha.

When all your Parathas have been rolled, heat the Mustard Oil in a pan on a Medium flame till it reaches its smoking point. Reduce the flame to Low and use a spatula to gently place the raw Paratha in the hot oil (be careful).

When the side that’s facing down is done, use the spatula to carefully turn the Paratha over.

Your rich, green Spinach Parathas – called Palak Paratha in north India – are now ready to be served. Add a dab of Ghee on top of each Paratha and serve hot. You can have them anytime – breakfast, lunch or dinner… and with anything: curries, vegetable side-dishes, pickles or chutneys.

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