Palak Parotta
Your Shortcut to Nutritious Indian Goodness
Who’s got time to knead, blanch, and blend spinach?
We’ve done the prep — you bring the plate.
With Heaven Bakers’ Ready-to-Eat Palak Parotta, enjoy flaky, wholesome parottas enriched with real spinach and wheat flour — ready in minutes.
Just tear open the pack, warm it if you like, and dig into earthy, comforting flavors.
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How to Enjoy the Perfect Palak Parotta
With Heaven Bakers’ Ready-to-Eat Aloo Parotta, there’s truly nothing to do but enjoy! Soft, crispy, and perfectly spiced — these parottas are ready whenever you are. No cooking, no reheating, no stress!
1.Open the Pack
Tear open the freshness-sealed pack and take out your delicious Palak parottas.
2. Plate It
Place the parottas directly on your plate — no heating required!
3. Pair It
Serve with your favorite side — pickle, yogurt, or a spicy chutney!
FAQ
What is included in your palak parotta pack?
Each pack contains soft, flavorful palak (spinach) parottas that are ready to eat — no heating, oil, or preparation needed.
Is the palak parotta gluten-free?
No, traditional palak parottas are made with wheat flour and contain gluten.
Do I need to reheat the palak parotta before eating?
No, the palak parotta is fully cooked and ready to eat. However, you can heat it if you prefer it warm.
How do I store the palak parotta?
Store it in a cool, dry place. Once opened, keep it in an airtight container and refrigerate for extended freshness.
What is the shelf life of the palak parotta?
Unopened packs can last up to 5–7 days at room temperature. Refrigerated packs last up to 10 days.
Can I heat the palak parotta if I prefer it warm?
Yes, lightly heat on a pan or microwave for 30 seconds for a softer, warm texture.
Can kids and elderly people eat this palak parotta?
Yes, it’s soft, mildly spiced, and suitable for all age groups.
What can I eat with the palak parotta?
Palak parotta pairs well with curd, pickle, tomato chutney, or any Indian curry.
Can I use palak parotta for making other dishes?
Yes, use it as a wrap for rolls, a base for pizza, or pair it with hummus for a fusion snack.
Is it safe to carry palak parotta for travel or lunchboxes?
Absolutely. It’s travel-friendly, doesn’t need reheating, and is perfect for on-the-go meals.
Palak Parotta's Best Friends
🧄 Garlic Curd
🍅 Spicy Tomato Thokku
🥒 Onion-Cucumber Raita
🧈 Paneer Butter Masala
🌶️ Green Chilli Pickle
🧄 Garlic Curd (Flavored Yogurt)
Ingredients:
Curd – 1 cup (fresh, slightly thick)
Garlic – 3 cloves (finely grated or minced)
Cumin powder – ¼ tsp
Salt – to taste
Fresh coriander – finely chopped (optional)
Method:
- Prepare Garlic: Lightly roast the grated garlic in a teaspoon of ghee or oil until golden and aromatic.
- Mix Curd: In a bowl, whisk the curd until smooth.
- Add Flavor: Stir in the roasted garlic, cumin powder, salt, and chopped coriander.
- Serve: Chill or serve immediately alongside warm Palak Parotta for a tangy, herby experience.
🍅 Spicy Tomato Thokku
Ingredients:
Tomatoes – 4, finely chopped
Mustard seeds – ½ tsp
Asafoetida – a pinch
Red chilli powder – 1 tsp
Turmeric – ¼ tsp
Salt – to taste
Oil – 2 tbsp
Curry leaves – a few
Method:
- Heat oil, splutter mustard seeds, add asafoetida and curry leaves.
- Add tomatoes and all spices.
- Cook until thick and oil separates (~15 mins).
- Cool and serve or store.
🥒 Onion-Cucumber Raita
Ingredients:
Curd – 1 cup
Cucumber – ½, grated
Onion – ½, finely chopped
Salt – to taste
Roasted cumin powder – ¼ tsp
Method:
- Mix curd with cucumber, onion, and salt.
- Sprinkle cumin powder on top.
- Serve chilled with palak parotta.
🧈 Paneer Butter Masala
Ingredients:
Paneer – 200g, cubed
Onion – 1, chopped
Tomato puree – 1 cup
Ginger-garlic paste – 1 tsp
Butter – 2 tbsp
Cream – 2 tbsp
Garam masala – ½ tsp
Kasuri methi – 1 tsp
Salt – to taste
Method:
- Sauté onions in butter, add ginger-garlic paste.
- Add tomato puree and spices. Cook until thick.
- Add paneer, cream, and kasuri methi.
- Simmer for 5 minutes and serve hot.
🌶️ Green Chilli Pickle
Ingredients:
Green chillies – 10 (slit)
Mustard seeds – 1 tsp
Fenugreek powder – ½ tsp
Asafoetida – a pinch
Lemon juice – 2 tbsp
Salt – to taste
Oil – 3 tbsp
Method:
- Heat oil, splutter mustard seeds, add asafoetida.
- Add chillies and fry for 2 mins.
- Turn off heat, add lemon juice, fenugreek, and salt.
- Store in a clean jar once cooled.
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