Spinach Paratha

Semi-circular parcels made of Indian flatbread stuffed with spinach seasoned with spices. The goodness of spinach and the unique shape of this paratha makes it extraordinarily palatable. These healthy parathas can also be packed in kids’ lunch boxes.

Time: 30 minutes


Serves: 4

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  1. 1 1/2 cup whole-wheat flour + 1/2 cup for dusting/rolling
  2. 2 cups finely chopped spinach
  3. 1 medium-sized onion, finely chopped
  4. 2-3 garlic cloves, finely chopped
  5. 1-2 green chillies, finely chopped
  6. 1/2 teaspoon cumin seeds
  7. 1/4 teaspoon asafoetida
  8. 2-3 tablespoons oil
  9. Salt to taste


  1. Heat 1 tablespoon oil in a pan and add cumin seeds. When the cumin seeds crackle, add asafoetida, chopped onions and garlic. Saute the onions and garlic till they turn golden brown. Add spinach and green chillies; saute for 15-20 seconds and turn off the heat. The spinach will continue cooking in the heated pan. Add salt and mix well. Do not add salt earlier as the spinach will release water making the stuffing very wet.
  2. Take whole wheat flour in a bowl, add water and knead a soft dough. Keep aside and let it rest for 15 minutes.
  3. Divide the dough into 6-8 equal parts. Apply little oil on your palms and make smooth dough balls.
  4. Place a dough ball on the rolling board and flatten it using your palm. Roll it into a thin paratha which is about 5-6 inches in diameter. Dust the paratha lightly with flour while rolling out.
  5. Put 2 tablespoons of stuffing on one half of the paratha. Fold the other half of the paratha over the stuffing to make a semi-circle and press it lightly on the edges so that the stuffing is sealed inside the semi-circular paratha.
  6. Heat a non-stick pan or tawa and place the paratha on it. Cook on both sides applying oil on each side, until brown spots appear and the paratha gets evenly cooked on both sides.
  7. Repeat the same process for the remaining dough balls.
  8. Serve hot.

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