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Spinach Paratha

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This is a great “anytime” meal. Spinach Parathas are whole-wheat Indian flatbread stuffed with a spicy spinach filling.

Makes 6 parathas.

Spinach Paratha

Ingredients:

Dough:

  • 1 cup whole-wheat flour
  • 1/2 cup water (Add more water as needed)
  • Pinch of salt

Spinach Filliing:

  • 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:

  1. Mix flour, salt and water togather to make soft dough (if needed add more water).
  2. Knead the dough for a few minutes on a lightly greased surface to make soft, smooth and pliable dough.
  3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling:

  1. Heat the oil in a saucepan on medium-high heat. Oil is the right temperature when cumin cracks immedialety after being put the oil.
  2. Add the asafetida and cumin seeds. After the cumin seeds crack, add the spinach.
  3. Stir-fry, making sure to press the spinach down so the water can evaporate.
  4. 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.

Making of paratha:

  1. Divide the dough and spinach filling into 6 equal parts.
  2. Roll the dough into 3 inch circles. Put the filling in the center. Seal by pulling the edges together and make into a ball. Procced to make all six balls.
  3. Each ball needs to settle for two minutes before you start rolling. Note: If you don’t wait long enough spinach mixture will seep through the edges when rolling the paratha.
  4. 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.
  5. Press th filled ball lightly on dry whole-wheat flour from both sides.
  6. Roll the ball light handed to make 6-inch circle. Note: Keep the sealed side of the ball on the top.
  7. If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour.
  8. Place the paratha over the skillet.
  9. After paratha start changing color and start puffing in different places flip the paratha over. You will notice some golden-brown spots.
  10. After few seconds, spread 1 teaspoon of oil on the paratha. Flip the paratha and lightly press the puffed areas of the paratha with a spatula.
  11. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
  12. Cool the parathas on a wire rack so they don’t get soggy.
  13. 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.

Serving suggestions

  1. Parathas can be served with plain yogurt, potatoes with gravy, and with any Indian pickle.
  2. Put cheese in the middle, fold over, heat, and eat like a quesadilla.

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78 thoughts on “Spinach Paratha

  1. Yet another lovely recipe, thank Manjula, I have tried many of your recipes and it all comes out great. I am going to make this recipe for dinner.:)

  2. The best thing about manjula’s kitchen is the description of recipe. I need not watch a video…descriptions are so so so beautiful….i love every tip she mentions………

  3. Hi Manjula,
    First ~ you rock and I love your recipes and appreciate your instructional videos.

    I did have a question about flour ~ My whole wheat does not look like yours ~ By any chance can I use the Besan or Multigrain Chapati flour?

    Thanks, Hannah

  4. Thank you for the wonderful recipe. Turned out very yummy. I added some grated paneer to it. Had it for holiday brunch. Its a very good way to feed the kids some greens. My 4 year old daughter just gobbled it up. Awesome !!

  5. Thank you for your amazing recipes! I stuffed the paratha with finely ground onion, chilis, garlic, and coconut fried in the spices you suggested (hing and cumin seeds). They turned out so yummy! Served two days in a row with dry vegetable dishes, mint raita, and that delicious Thandai recipe you have! Thank you!

  6. Thank you for your website, videos, and recipes. I just made the paratha. I didn’t have any spinach so I used mashed sweet potato as filling. They turned out nicely and were delicious. The spinach would have been better but the sweet potato was good.

  7. hello manjula i tried ur recipe of aloo paratha and tomatoe chutney and luved it i shall try this one also….

  8. I love indian food so much and have been cooking many of your recipes for about a couple of years now. I love everything I made but this spinich paratha…, I could not stop eating… Your recipes are so much better than any restaurants I have been to in the States. Thank you so much for taking time to publish your recipes. I have one request in recipe…will you post Idlli at some point? Thanks again!

  9. Hello Manjula aunty,

    Thanks for great receipes.. your receipes are so simple and easy to make.. If I want receipe of any dishes, firstly i will check in your website.. thanks once again 🙂

    Thanks ,
    Asha

  10. Hello Mrs. Munjula
    My name is Shivani and I am twelve years old and I live in Virginia. I really love your show! All the food you make is very tasty! Especially the Moong Dal Dosa!

  11. Hi Aunty,

    Palak paratha’s look great, thanks for a tasty & healthy recipe.
    All the Salads looking great, cant’ wait to try them
    Can you please tell the brand name of Iron skillet you used?

  12. Dear Manjula, thank you for your super recipes – I am preparing a feast for my boyfriend for tonight. We are having a selection of dishes, including these parathas. How far in advance can I make the dough, please? I was wondering if I could make them up this morning and cook them tonight so they are nice and fresh.

    Thank you.

  13. Aunty,

    Thank you so much for all your recipes. They are all easy to prepare any my friends and family enjoy them so much we don’t even go to Indian restaurants anymore, eveyone just comes to my house.

    The trouble I am having is with dough. Each time I have tried to make paratha or chapayi, my dough is very sticky. It sticks to the bowl and to my hands. I am using the exact ingredients and measurements you give. Any ideas??

    1. Hi Tyra
      If your dough is sticky , use some vegetable oil (4-5 drops at a time) . Apply on your hands as well as on the surface of the dough and knead. If its still sticky try sprinkling dry flour on the sides of the bowl (where the dough is sticky) and to your palms and knead again. With oil and dry flour your problem should be taken care of.

  14. hello auntiji,

    Can we mix the boiled spinach directly while kneeding the dough.. SO that it will be easy to roll..
    I tried with the filling, but it did not cum out well.. it splattered at the edges.

    Pls suggest…

    1. I also mix my spinach into the dough for the same reason. I have tried many times and many ways to put the spinach in the center, but just mixing it into the dough works best.

    2. Hi Jaya and Rohini,
      Yes you can mix the spinach into the dough and it will work but texture of the paratha is very different. Cook the spinach to little more dry texture and the next important thing is after filling the paratha roll it after a minute.

  15. ur recipes r toooooooo good n very easy to make .first tym i saw ur aloo paratha it turned ot very well .i c almost all ur recipes
    n try it.thank u v much manjula aunty.muaaaaaah.bye

  16. Love these! Best of all, now that I know how to make the dough and the proper technique on how to fill and roll the dough, I have made these in a variety of ways. I have experimented with my own combination of fillings, making both savory and sweet. They make a great snack (especially with a stong assam tea) or go nicely with a salad for a light lunch.

  17. Hi Manjulaji!
    Thank you for your recipes! Despite the fact that I’m from Ukraine I am delighted of your recipes!

  18. I really think you make sooooo easy & nice. Alot of people have started cooking after seeing your programe, thank you. Mona

  19. Hi Manjulaji,
    I love your cooking!! I also make spinich paratha but the way i make them is different then yours i blend fresh spinich in the blender and make a dough using spinich puree insted of water and it turn out green paratha i also add little ajwain too. I like your way too next time i will try your way, i tried your NAAN it turn out good. Thank you.
    Bela

  20. Hello Aunty,

    U r Spinach Parata came out to be great couldn’t believe its so easy to make and my hubby enjoyed it !!!! really appreciate u for the great job.

    Thanks,
    Yar

  21. Aloha,
    Just wanted to thank you for sharing your recipe and video. It makes it so easy to cook when you’re watching on video. My husband and I looking forward to making it so again…..THANK YOU for sharing your recipe.

    much mahalo,
    fuatate

  22. Hello Manjula Aunty, Namaskaar!!! I really admire the way you cook…You make anything you make look so simple n easy to do.. You have really inspired me… I made few of the recipes and they came out perfectly just how you showed… Please add more recipes… Please reply ….I’ll be even more pleased… Priya.

  23. Manjula,

    I have made this recipe several times with great results. Today I made them and they seemed too crisp. They weren’t soft (like they are in your video) and would break if I were to try to bend them. Any suggestions about how to keep this from happening? Maybe my pan was too hot?

    Thank You!!!!
    Aubrey

  24. Hello Manjula Auntie,

    I tried this recipe and it was a instant hit at home.y husand loved it. Thank you for presenting this wonderful website.

    I tried making mooli (parathas) in a similar way. Instead of spinach, I used grated moolis, and they came out very well too.

    Warm regards,
    Mythili

  25. Hi Monica,
    Whole wheat graham flour is coarser and has a slightly different taste.
    For Indian cooking purposes, stick with “whole wheat flour”.
    Jaya

  26. Namaste Manjula Aunty,
    My husband loved these parathas.Every alternate day we are having them for dinner.They are very easy to prepare and consume very little oil which is very healthy. Thanks a ton for this wonderful easy to prepare recipe. Could you please post mushroom recipe.I couldnt find any recipes related to mushroom on your site.

  27. The sandwich press experiment worked out pretty well. The parathas were much flatter and less greasy, but they did have the same poofy texture that resulted when I tried it in the pan. Regardless, it was delicious.
    What is the purpose of salt in the dough?
    Thanks.

  28. hi aunty,
    i like ur recipies a lot…ur way of cooking is good.
    i tried a lot ur recipies. eventhough i’m in US i’m not missing my mon food by preparing dishes from ur videos.thanks a lot aunty

  29. 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.

  30. 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.

  31. 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

  32. 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.

  33. 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.

  34. 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 .

  35. 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.

  36. 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!

  37. 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?

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