Spicy, Nutty Palak Rotis or Parathas (Unleaved Spinach Bread)

Spicy Palak Parathas or Spinach Rotis
Spicy Palak Parathas or Spinach Rotis

I like experimenting with various ways to spice up rotis or parathas. While one way is to use innovative fillings, another way is to add ingredients to the dough to give the rotis or parathas a twist.

This week, I tried Palak Parathas that were spiced up with some peanuts, sesame and assorted Indian spices. The result was a soft and delicious rotis that could be had just by themselves.

Makes: 12 to 16

Time: 60 Minutes


  1. Wheat Flour or Gehun ka Atta – 1 Cup
  2. Gram Flour or Besan – 1/4 Cup
  3. Rice Flour or Chawal ka Atta – 1/4 Cup
  4. Spinach Puree – 3/4 to 1 Cup
  5. Yogurt or Dahi – 3 tbsp (Omit for the vegan version)
  6. Ginger – 1″ Piece
  7. Green Chillies – 2 or 3
  8. Peanuts – 2 tbsp
  9. Sesame Seeds – 1 tbsp
  10. Turmeric – 1/4 tsp
  11. Red Chilli Powder – 1 tsp
  12. Coriander Powder – 1 tsp
  13. Cumin Powder – 1/2 tsp
  14. Salt to Taste
  15. Oil – 1 tbsp + More for pan-frying.
  16. Water for Kneading

Method to Make the Dough

  1. Dry roast the peanuts till they start to change colour and pop.
  2. Set aside to cook.
  3. Dry roast the sesame seeds till they start to change colour.
  4. Set aside to cool.
  5. Grind together the peanuts, sesame seeds, ginger and green chillies to a fine paste. Use a little water, if required.
  6. Add the ground paste, red chilli powder, turmeric powder, coriander powder, cumin powder, and salt to the spinach purée.
  7. Mix well.
  8. Sieve together the wheat, gram and rice flours.
  9. Add the spinach purée and yogurt to the flour.
  10. Mix well.
  11. Knead to a firm dough. Use a little water, if required.
  12. When the dough is ready, add 1 tbsp of oil and knead.
  13. Cover with a damp cloth and set aside for 10 minutes.

Method to Make the Palak Parathas

  1. Divide the dough into 12 to 16 parts.
  2. Roll each part into a ball.
  3. Cover with a damp cloth.
  4. Heat a tava or a griddle.
  5. Spread about 1/2 tsp oil on the surface.
  6. Turn the heat to low.
  7. Using a floured surface, roll each ball into a 6 to 7″ circle.
  8. Place the paratha on the tava.
  9. Turn the heat up to medium.
  10. Cook till the side touching the tava dries out and brown spots appear on the surface.
  11. Flip over and cook the other side.
  12. Lift the edges and drizzle a few drops of oil.
  13. Let the paratha cook till the flip side is cooked aside.
  14. Repeat till all parathas are ready.
  15. Serve with some cold dahi, pickle and/or fresh unsalted butter.





  1. Hello madam
    I prepared nimmakaya uragaya according to your recipe and it was very tasty. But today I tried usiri uragaya the measurement of oil for 1kg is not at all sufficient an the awapodi was also more. Over all tit has become more spicy(ghatu) and salt and oil was also not sufficient. I am disappointed with this. plz let me know how can I adjust it.
    thaking you

  2. Aruna,
    I have never added peanuts to the spinach parathas. That sounds so yummy. I will add them next time. I eat them with a peanut chutney too:)

I would love to hear your thoughts and suggestions. Do leave me a comment.