Spinach paratha is another excellent variation of paratha where you can include some healthy greens in the paratha. This is a great “anytime” meal. Spinach Parathas are whole-wheat flat bread stuffed with a spicy spinach filling.
It doesn’t matter whether you are an expert or beginner, with this spinach paratha recipe you can prepare delicious and healthy spinach paratha in few minutes. Its a perfect way to enjoy the goodness of spinach.
Palak Paratha is a delicious and nutritious way of feeding spinach to the kids.
Check it out the Spinach Paratha recipe here!!
Prep Time:30 minutes
Cook Time:15 minutes
Difficulty Level: Medium
- 1 cup whole-wheat flour
- 1/2 cup water
- Pinch of salt
For Spinach Filling:
- 2 cups chopped spinach
- Pinch of asafetida
- 1/4 tsp salt
- 1/2 tsp cumin seeds
- 1/4 tsp red chilly flakes
- 1/4 cup whole-wheat flour for rolling
- Oil to cook
Yield: 4 servings
To Make Dough: Mix flour, salt and water together to make soft dough (if needed add more water).
Knead the dough for a few minutes on a lightly greased surface to make soft, smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
To Make Paratha Filling: Heat the oil in a saucepan on medium-high heat. Oil is the right temperature when cumin cracks immediately after being put the oil.
Add the asafetida and cumin seeds.
After the cumin seeds crack, add the spinach.
Stir-fry, making sure to press the spinach down so the water can evaporate.
Cook the spinach until most of the water has evaporated. Spinach still should be moist and should be able to form a ball.
Add the salt and pepper and mix well. Set aside until the spinach cools off.
Divide the dough and spinach filling into 6 equal parts.
Roll the dough into 3 inch circles.
Put the filling in the center. Seal by pulling the edges together and make into a ball.
Proceed to make all six balls. Each ball needs to settle for two minutes before you start rolling.
Heat the griddle (Tawa) on medium high. Press the filled ball lightly on dry whole-wheat flour from both sides.
Roll the ball light handed to make 6-inch circle.
If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour.
Place the paratha over the griddle. After paratha start changing color and start puffing in different places flip the paratha over. You will notice some golden-brown spots.
After few seconds, spread 1 tsp of oil on the paratha.
Flip the paratha and lightly press the puffed areas of the paratha with a spatula.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Cool the parathas on a wire rack so they don’t get soggy. Spinach Paratha is ready to serve.
- These Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container.
- For later use paratha can be refrigerated for 3-4 days.
- Serve with curd.
If you like Spinach Paratha recipe and make it then let me know your feedback by commenting below.
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