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+ servings

Spinach Paratha

This is a great “anytime” meal. Spinach Parathas are whole-wheat Indian flatbread stuffed with a spicy spinach filling.
Makes 6 Parathas.
Course Bread, Breakfast
Cuisine Indian
Keyword Bread, Cheese, Palak, Paratha, Spinach, stuffed, Vegan, Wheat
Servings 6 Parathas



  • 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



  • Mix flour, salt and water togather 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.


  • Heat the oil in a saucepan on medium-high heat. Oil is the right temperature when cumin cracks immedialety 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.

Making of Paratha

  • 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. Procced to make all six balls.
  • 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.
  • 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.
  • Press th filled ball lightly on dry whole-wheat flour from both sides.
  • Roll the ball light handed to make 6-inch circle. Note: Keep the sealed side of the ball on the top.
  • If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour.
  • Place the paratha over the skillet.
  • 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 teaspoon 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.
  • 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
  • Parathas can be served with plain yogurt, potatoes with gravy, and with any Indian pickle.
  • Put cheese in the middle, fold over, heat, and eat like a quesadilla.