Let's talk Palak aur Matar ka Paratha a total glow-up for your regular paratha. This beauty takes soft, flaky flatbread and stuffs it with a power-packed combo of spinach (palak) and green peas (matar), giving you comfort food that's healthy but doesn't taste like it's trying too hard. It's wholesome, delicious, and basically a full meal disguised as a snack. This palak aur matar ka paratha recipe is ridiculously easy and hits all the right notes. You start with a soft whole wheat dough, because classic is always in. The filling? A dreamy blend of mashed peas, finely chopped spinach, and spices like cumin, coriander, and just a hint of chili to keep things interesting. Stuff, roll, and cook them on a hot tawa with a little ghee until they're golden, crispy, and smelling like your kitchen just won a flavor lottery. These parathas are the MVP of versatility pair them with cool yogurt, tangy pickle, or even some chai if you're in full-on comfort mode. They're perfect for a hearty breakfast, a lazy brunch, or even a quick dinner when you're too tired to overthink it. Palak aur Matar ka Paratha is proof that healthy can be tasty. Packed with greens, super satisfying, and straight-up delicious, this recipe is a win for your taste buds and your meal prep game. Pro tip: double the batch because one is never enough!

• 200 gms spinach
• 400 gms peas
• 1 tbsp ginger
• 2 green chillies
• 1 cupl wheat flour
• 0.05 tsp cumin seeds
• 3 tbsp oil
• 0.25 tsp salt
• 0.05 tsp coriander powder
• 0.25 tsp chilli powder
• 0.25 tsp hing

• Palak aur matar ka paratha is your ultimate green power snack, loaded with flavor, vibes, and a whole lot of nutrients!
• Here's the most lit palak aur matar ka paratha recipe to keep your foodie heart happy.
• Start by blanching 200 gm spinach in hot water for 2-3 minutes, then dunk it in ice water to lock in that bright green swag.
• Blend the spinach with 400 gm peas, 1 tbsp ginger, and 2 green chilies until you've got a smooth, luscious paste that smells like pure magic.
• In a large bowl, mix 1 bowl wheat flour with 0.05 tsp cumin seeds, 0.25 tsp salt, 0.05 tsp coriander powder, 0.25 tsp chili powder, and a pinch of hing (0.25 tsp), then add 3 tbsp oil and the spinach-peas paste to make a soft, pliable dough—knead like you're on a mission!
• Cover the dough and let it rest for 20 minutes while you mentally prepare for some paratha rolling action.
• Divide the dough into small portions and roll them out into paratha-sized discs, not too thick, not too thin.
• Heat a tawa or flat pan on medium flame, toss on a paratha, and cook until you see golden spots, flipping as needed and brushing with a little oil for that crisp yet soft finish.
• Repeat with the rest of the dough, then serve these green beauties hot with yogurt, pickle, or even a cup of chai for the ultimate snack attack.