Spinach Paratha
January 27th, 2008 filed under Breads, VeganThis is a great “anytime” meal. Spinach Parathas are whole-wheat Indian flatbread stuffed with a spicy spinach filling.
Makes 6 parathas.
Ingredients:
- Dough
- 1 cup whole-wheat flour
- 1/2 cup water (Add more water as needed)
- Pinch of salt
- Spinach Filling
- 2 cups chopped spinach
- Pinch of asafetida
- 1/4 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon red chilly flakes
- 1/4 cup whole-wheat flour for rolling
- Oil to cook
Method
Dough
In a bowl, mix the flour, salt and water. Mix well until it forms to soft dough (if needed add little more water). Knead the dough for a few minutes on a lightly greased surface so the dough does not stick to your hands. The dough should be very smooth and soft. Set the dough aside and cover. Let the dough rest for at least ten minutes before you start rolling the parathas.
Filling
Heat the oil in a saucepan on medium-high heat. 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 it is not too dry. Add the salt and pepper and mix well. Set aside until the spinach cools off.
Next divide the dough and spinach filling into 6 equal parts.
Roll the dough into 2 inch diameter circles. Put the filling in the center. Seal by pulling the edges together and make into a ball. Fill all 6 parathas and let them sit aside for 3 to 4 minutes before you start rolling them.
Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
Take one filled ball and roll the ball in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter. Now put Paratha over the skillet. You will see the color change and the paratha will puff in different places. Turn the paratha over. The paratha should have golden-brown spots. Wait a few seconds and put 1 teaspoon of oil and spread with a spatula. 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.
Serving suggestions
- Parathas can be served with plain yogurt, potatoes with gravy, and Indian pickles.
- Put cheese in the middle, fold over, heat, and eat like a quesadilla.
- Parathas can be kept for 2 days outside and 5-6 days in the refrigerator. Heat on a skillet or toaster oven before serving.
Loading ...
July 3rd, 2008 at 10:30 am
Thank you for this recipe! I made them last night and although they didn’t puff up as nicely as yours did, they were still pretty good considering it was my first paratha attempt every! Couldn’t have done it without your video. Thank you. Can’t wait to try these again.
July 2nd, 2008 at 2:17 pm
Yes it will be fine.
July 2nd, 2008 at 1:26 pm
[...] May I featured Manjula’s Spinach Paratha recipe on the vegetarian carnival. Spinach parathas are an Indian flatbread stuffed with a spicy [...]
June 12th, 2008 at 4:48 pm
Variation:
I added garam masala and amchur about 1 minute before the spinach mixture is done cooking (add to taste, but about 1/4 teaspoon garam masala and 1/8 teaspoon amchur).
I like a stronger flavor to the spinach so it doesn’t get “lost” when mixed together with the dough.
It’s disappointing to not have the good taste of the seasoned spinach come through in the finished product.
June 10th, 2008 at 11:33 pm
I like Sujata Brand whole wheat
June 10th, 2008 at 3:47 pm
which brand do u use for whole wheat flour
May 14th, 2008 at 3:21 am
[...] Spinach Paratha posted by Manjula Jain at Manjula’s Kitchen “This is a great anytime meal. Spinach Parathas are whole-wheat Indian flatbread stuffed with a spicy spinach filling,” says Manjula. Parathas are gooood, and Manjula’s video shows you how to make them, kneeding the dough to preparing the filling to cooking them on the stove. Indian bread can be a challenge to make, but her video makes it look easy. It’s inspired me to try my hands at paratha and chapattis. I bet this would taste delicious with the channa masala posted below. [...]
May 2nd, 2008 at 10:09 am
Just come back from the kitchen and these
are so healthy and edible.. So easy to make really
with such a great reward.
I used a non oiled frying pan and they came out a treat.
If i had kids i send them with these in there lunch boxes
every day..
love the site
April 30th, 2008 at 4:44 am
palak paratha was really too good….. always wanted a healthier option for paratha thanx a ton
April 29th, 2008 at 7:18 pm
This was wonderful. I love Indian food, and this recipe made me feel like a pro at cooking it - it was so delicious!
I didn’t have asafetida, so I added a teasoon of garlic paste. I also added a 1/2 teaspoon of curry to the dough for additional flavor.
April 28th, 2008 at 1:04 pm
Hello Parul,
Parathas should not get soggy just make sure dont stack the paraths till they are at room temrature.
April 28th, 2008 at 10:20 am
Hello Auntyji,
today i tried spinach aprathe accn to ur recipe,i liked it,it tasted like bathua paratha in india.I used to make spinach paratha in a diferent way(mixing flour with chopped or pureed spinach)but i lik this way better as douch doesnt get soggy after sm time.
Thanks auntyji.
April 22nd, 2008 at 11:37 am
This looks wonderful!
April 3rd, 2008 at 10:25 pm
Hi Manjula Ji,
I have tried Spinach Paratha & Tomato Chutney today, it tasted gr8 … My Husband & i loved it…… Thanks alot !!!
u make us feel that Cooking is very easy …..
Thanks again .
April 2nd, 2008 at 2:57 pm
Tawa should not be smoking roti will burn, some time you do have to adjust the heat while you are cooking. just put few drops of water on tawa if water sizzles tawa is ready if tawa start smoking just close the heat for few minutes and whipe the tawa with wet cloth.
April 2nd, 2008 at 2:31 pm
Auntie-ji, I have a question. When I heat the iron tawa, is it supposed to be smoking? When I make rotis and paranthas, it tawa starts smoking, and I’m not sure if that’s ok. I am not Indian, so I didn’t grow up cooking with a tawa. I would really be thankful if you could tell me. I have already seasoned my tawa with oil. Thank you!
March 27th, 2008 at 1:45 pm
palak paratha tastes too good…n healthy too…thank u so much…
March 27th, 2008 at 11:12 am
Thanks for posting all of these recipes and videos! I have made the gobhi parathas once before, and I would like to try more kinds. Can you suggest any other good fillings besides the spinach and aloo that you have shown already here on your website?