How to make Flax Seeds aur Palak ke Paranthe -

Paranthas mixed with various seeds and spices.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Flax seeds (आलिव), Spinach (पालक)

Cuisine : Indian

Course : Breads

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For more recipes related to Flax Seeds aur Palak ke Paranthe checkout Gluten Free Bread - SK Khazana. You can also find more Breads recipes like Tandulachi Bhakri Dhavan Steamed Buns Bread Sticks

Flax Seeds aur Palak ke Paranthe

Flax Seeds aur Palak ke Paranthe Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Flax Seeds aur Palak ke Paranthe Recipe

  • Flax seeds 1/4 cup

  • Spinach shredded 1 small bunch

  • Whole wheat flour (atta) 1½ cups + for dusting

  • Coriander seeds 1/2 cup

  • Fennel seeds (saunf) 2 teaspoons

  • Cumin seeds 1/4 cup

  • Dried red chillies 2-3

  • Black peppercorns 10-12

  • Cloves 2-4

  • Green chillies finely chopped 1-2

  • Onion finely chopped 1 small

  • Carom seeds (ajwain) 1 teaspoon

  • Garam masala powder 1 tablespoon

  • Red chilli powder 1/2 tablespoon

  • Black salt (kala namak) 1/2 tablespoon

  • Dried mango powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Yogurt 1/2 cup

  • Oil 1 tbsp + for drizzling and basting


Step 1

Dry-roast flax seeds, coriander seeds, fennel seeds, cumin seeds, dried red chillies, black peppercorns and cloves in a non-stick pan till fragrant.

Step 2

Coarsely grind the roasted spices.

Step 3

Take flour on the worktop. Add spinach, green chillies, onion, carom seeds, garam masala powder, chilli powder, black salt, dried mango powder, turmeric powder, salt and ground spices. Make a cavity in the center, add yogurt and knead into a dough. Sprinkle some water and knead. Add 1 tbsp oil and knead into a soft dough. Transfer into a bowl.

Step 4

Heat a non-stick tawa.

Step 5

Divide the dough into equal portions. Dust the worktop with some flour and roll out each portion into a thin disc. Drizzle some oil on top of each disc, dust some flour and fold from all 4 sides to make a square.

Step 6

Dust some flour on top of each square portion and roll out to make a thin square parantha.

Step 7

Roast each parantha on hot tawa till golden from both sides, basting with some oil.

Step 8

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.