Spinach Paratha Recipe – Authentic Indian Flatbread with Atta

Last Updated on 2 months by Neha Deshmukh

Spinach Paratha Recipe – Authentic Indian Flatbread with Atta

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And honestly, what’s better than a warm, flaky paratha? Today, I’m sharing my go-to Spinach Paratha recipe – a vibrant, flavorful flatbread that’s surprisingly easy to make. I first made this when my little one was a picky eater, and it quickly became a family favorite! It’s a fantastic way to get those greens in, and trust me, even the most vegetable-averse folks will enjoy this.

Why You’ll Love This Recipe

This Spinach Paratha isn’t just healthy; it’s incredibly satisfying. The soft, whole wheat dough combined with the earthy spinach filling is a match made in heaven. It’s perfect for breakfast, lunch, or dinner, and it travels well too – making it ideal for picnics or packed lunches. Plus, the aroma while they’re cooking is just divine.

Ingredients

Here’s what you’ll need to make these delicious parathas:

• 1 cup Whole Wheat Flour (Atta)
• 1 tbsp Oil
• 1 cup Spinach (frozen, washed) – about 150g
• 2 cloves Garlic
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1 tsp Cumin Powder
• 1 tsp Salt
• 1 cup Yogurt – about 240g
• Oil for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Whole Wheat Flour (Atta) – Types and Uses

Atta is the star of the show! There are different types of atta available. I prefer using a fine whole wheat atta for softer parathas. You can find it at most Indian grocery stores. Roughly, 1 cup of atta is about 120-130g.

Spinach – Fresh vs. Frozen & Regional Varieties

I usually use frozen spinach because it’s convenient and readily available. If you’re using fresh spinach, you’ll need about 2 cups packed – roughly 60g. In India, different regions have their own favorite types of spinach – palak is the most common, but methi (fenugreek leaves) can also be added for extra flavor!

Turmeric Powder – Health Benefits & Quality

Turmeric isn’t just for color and flavor; it’s packed with health benefits! Look for a good quality turmeric powder that has a vibrant orange hue. About 1 tsp is around 4-5g.

Red Chili Powder – Spice Level & Regional Variations

The amount of red chili powder you use depends on your spice preference. Kashmiri chili powder gives a beautiful color with mild heat, while other varieties can be quite fiery! Start with 1 tsp and add more if you like things spicy. 1 tsp is approximately 4-5g.

Cumin Powder – Roasting for Enhanced Flavor

Roasting cumin seeds before grinding them into powder elevates the flavor significantly. If you have the time, I highly recommend it! 1 tsp of cumin powder is around 5g.

Yogurt – Full Fat vs. Low Fat & Alternatives

I usually use full-fat yogurt for a richer flavor and softer dough. However, low-fat yogurt works too. If you don’t have yogurt, you can substitute it with sour cream or even a little milk mixed with lemon juice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the whole wheat flour and 1 tablespoon of oil. Mix well and set aside. This little bit of oil helps create a softer dough.
2. Next, in a blender, combine the spinach, garlic, turmeric powder, red chili powder, cumin powder, salt, and yogurt. Blend until you have a smooth, vibrant green paste.
3. Now, add the spinach mixture to the flour mixture. Start kneading! Add a little dry flour if the dough is too sticky. You want a soft, pliable dough – not too hard, not too soft.
4. Once the dough comes together, coat it lightly with oil. This prevents it from drying out. Cover the bowl with a damp cloth and let it rest for at least 15 minutes. This resting period is crucial for a soft paratha.
5. Divide the dough into 9 equal balls. Roll each ball into a flat, round disc – about 6-7 inches in diameter. Think of it like rolling out a small tortilla.
6. Heat a griddle (tava) on medium heat. Place the rolled paratha on the hot tava. Cook for about 30 seconds, until you start to see small bubbles forming.
7. Flip the paratha and cook for another 30 seconds. Now, smear a little oil on the surface, flip again, and gently press with a spatula.
8. Repeat the oiling and flipping process until both sides are golden brown and the paratha is fully cooked. It should be slightly puffed up and have those beautiful golden spots.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Spinach Paratha:

Kneading the Dough for Soft Parathas

Kneading is key! Spend at least 5-7 minutes kneading the dough. The more you knead, the softer the parathas will be.

Achieving the Perfect Golden Brown Color

Don’t be afraid to use enough oil! A generous smear of oil is what gives the parathas that beautiful golden brown color and flaky texture.

Preventing Parathas from Puffing Up

If your parathas aren’t puffing up, it could be because the dough is too dry or the heat is too low. Try adding a little more oil or increasing the heat slightly.

Using the Right Type of Oil

Traditionally, ghee (clarified butter) is used for making parathas. It adds a wonderful flavor! But any cooking oil with a high smoke point will work – sunflower oil, canola oil, or even vegetable oil.

Rolling Parathas Evenly

Practice makes perfect! If you’re struggling to roll the parathas evenly, try using a rolling pin with a smooth surface.

Variations

Want to switch things up? Here are a few ideas:

Vegan Spinach Paratha

Simply substitute the yogurt with plant-based yogurt (like soy or almond yogurt).

Gluten-Free Spinach Paratha (with Atta Alternatives)

Use a gluten-free atta blend. There are some great options available now made from rice flour, sorghum flour, and other gluten-free grains.

Spice Level Adjustment – Mild, Medium, Hot

Adjust the amount of red chili powder to your liking. For a milder flavor, omit it altogether. For a spicier kick, add a pinch of cayenne pepper.

Festival Adaptations – Holi, Navratri

These parathas are perfect for festivals! During Navratri, you can avoid using onion and garlic in the spinach mixture.

Spinach and Potato Paratha Combination

Add mashed potatoes to the spinach filling for a heartier and even more delicious paratha! My grandmother always made them this way.

Serving Suggestions

Spinach Paratha is delicious on its own, but it’s even better with a side of:

• Yogurt (plain or raita)
• Pickle (mango pickle is a classic!)
• Butter or Ghee
• A cup of chai (tea)

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a microwave.

FAQs

Let’s answer some common questions:

What is the best way to knead the dough for spinach paratha?

Knead the dough vigorously for 5-7 minutes until it becomes smooth and elastic. Adding a little oil while kneading helps.

Can I use fresh spinach instead of frozen? If so, how much?

Yes, you can! Use about 2 cups of packed fresh spinach (around 60g) instead of 1 cup frozen.

How do I prevent the parathas from becoming hard?

Don’t overcook them! Cook them on medium heat and use enough oil. Resting the dough properly also helps.

What is the best accompaniment for spinach paratha?

Yogurt, pickle, or a simple dollop of butter are all fantastic choices.

Can I make the dough ahead of time? How should I store it?

Yes, you can! Make the dough and store it in an airtight container in the refrigerator for up to 24 hours.

What type of oil is traditionally used for making parathas?

Ghee (clarified butter) is traditionally used, but any cooking oil with a high smoke point works well.

Enjoy making these Spinach Parathas! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!