Spinach Methi Paratha Recipe – Jowar & Wheat Flour Flatbread

Last Updated on 2 months by Neha Deshmukh

Spinach Methi Paratha Recipe – Jowar & Wheat Flour Flatbread

Introduction

Oh, parathas! Is there anything more comforting? I remember my grandmother making these for us on chilly winter mornings, and the aroma would fill the entire house. This Spinach Methi Paratha recipe is a little twist on that classic, using a mix of jowar and wheat flour for a healthier, more flavorful flatbread. It’s packed with goodness from spinach and fenugreek, and honestly, it’s become a family favorite. You’ll absolutely love how easy and satisfying it is to make!

Why You’ll Love This Recipe

This isn’t just another paratha recipe. It’s a delicious way to sneak in some extra greens, and the jowar flour adds a lovely nutty flavor. It’s perfect for a hearty breakfast, a light lunch, or even dinner. Plus, it’s surprisingly versatile – you can adjust the spice level to your liking and even experiment with different flours.

Ingredients

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

• 1.5 cup jowar flour (approx. 170g)
• 0.75 cup wheat flour (approx. 90g)
• 4 tbsp spinach, finely chopped (approx. 30g)
• 4 tbsp fenugreek leaves (methi), finely chopped (approx. 30g)
• 2 tbsp coriander, finely chopped (approx. 15g)
• 1 carrot, grated (approx. 80g)
• 1 tsp chilli powder (approx. 5g)
• 0.5 tsp cumin powder (approx. 2.5g)
• 0.5 tsp turmeric powder (approx. 2.5g)
• 0.5 tsp garam masala (approx. 2.5g)
• 2 tbsp sesame seeds (approx. 15g)
• 1 potato, boiled and mashed (approx. 100g)
• 0.75 tsp salt (approx. 4g)
• 0.5 cup curd (dahi) (approx. 120ml)
• Water, as needed

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Jowar Flour: Nutritional Benefits & Flavor Profile

Jowar (sorghum) flour is a fantastic gluten-free option and is incredibly nutritious. It’s rich in fiber, iron, and protein. It has a slightly sweet, nutty flavor that complements the spinach and methi beautifully.

Wheat Flour: Choosing the Right Type

I prefer using whole wheat flour (atta) for a more rustic and nutritious paratha. You can use all-purpose flour if that’s what you have, but the texture will be slightly different.

Spinach & Methi (Fenugreek): Regional Variations & Freshness

Fresh spinach and methi are best, but frozen spinach can work in a pinch (just make sure to thaw and squeeze out all the excess water!). In some regions, people also add mustard greens along with spinach and methi for an extra layer of flavor.

Spices: The Blend of Chilli, Cumin, Turmeric & Garam Masala

This spice blend is classic Indian comfort. Feel free to adjust the chilli powder to your spice preference. Garam masala adds a wonderful warmth and complexity.

Sesame Seeds: Toasting for Enhanced Flavor

Toasting the sesame seeds lightly in a dry pan before adding them to the dough really brings out their flavor. It’s a small step that makes a big difference!

Curd (Dahi): Full-Fat vs. Low-Fat Options

I usually use full-fat curd for a richer, softer dough. However, low-fat curd works just fine too. Just be aware that the dough might be slightly drier.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the jowar flour, wheat flour, chopped spinach, fenugreek leaves, coriander, grated carrot, chilli powder, cumin powder, turmeric, garam masala, and sesame seeds. Give it a good mix.
2. Add the mashed potato, salt, and curd to the dry ingredients.
3. Now, gradually add water, a little at a time, while kneading the mixture. You want to form a soft, pliable dough – not too sticky, not too dry. This usually takes about 5-7 minutes of kneading.
4. Once the dough is ready, divide it into equal portions (about 8-10).
5. Dust a clean surface with wheat flour and roll each portion into a thick paratha, about 6-7 inches in diameter. Don’t worry about making them perfectly round!
6. Heat a hot tawa (flat griddle) over medium heat.
7. Place the paratha on the hot tawa and cook for about 2-3 minutes, until you see golden brown spots appearing on both sides.
8. Apply a little ghee (clarified butter) while cooking for enhanced flavor and a beautiful golden color.
9. Serve warm with raita or your favorite pickle.

Expert Tips

A few things I’ve learned over the years…

Kneading the Dough: Achieving the Right Consistency

The key to soft parathas is a well-kneaded dough. Knead for at least 5-7 minutes to develop the gluten (even in the jowar flour, there’s some!). If the dough feels too dry, add a teaspoon of water at a time.

Rolling the Parathas: Tips for Even Thickness

Rolling evenly can be tricky! Start from the center and roll outwards, rotating the paratha as you go. If it sticks, add a little more flour.

Cooking on the Tawa: Mastering the Heat

The tawa should be hot, but not scorching. If it’s too hot, the paratha will burn before it cooks through. Medium heat is your friend!

Variations

Let’s get creative!

Vegan Adaptation

Substitute the curd with plant-based yogurt (like almond or soy yogurt). You can also use a little oil instead of ghee.

Gluten-Free Adaptation (Using Alternative Flours)

If you’re strictly gluten-free, replace the wheat flour with another gluten-free flour like bajra flour (pearl millet flour) or rice flour.

Spice Level Adjustment

Reduce or increase the amount of chilli powder to adjust the spice level to your liking. You can also add a pinch of cayenne pepper for extra heat.

Festival Adaptations (e.g., Holi, Lohri)

During festivals like Holi, you can add a little bit of grated beetroot to the dough for a vibrant pink color! For Lohri, serve with a generous dollop of white butter.

Serving Suggestions

These parathas are delicious with:

• Raita (yogurt dip)
• Pickle (mango pickle is a classic!)
• A simple dal (lentil soup)
• A side of fresh salad

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave. You can also freeze the parathas – just wrap them individually in plastic wrap before freezing.

FAQs

Got questions? I’ve got answers!

What is the best way to knead the dough for soft parathas?

Knead for at least 5-7 minutes, adding water gradually until you achieve a soft, pliable dough.

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

Yes! You can make the dough a few hours ahead of time. Cover it with a damp cloth and let it rest. Store in the refrigerator for up to a day.

What can I substitute for fenugreek leaves (methi)?

If you can’t find fenugreek leaves, you can use spinach as a substitute, although the flavor will be slightly different.

Can I use frozen spinach in this recipe?

Yes, but make sure to thaw it completely and squeeze out all the excess water.

How do I prevent the parathas from becoming hard?

Don’t overcook them! Cook until golden brown spots appear, and always apply ghee while cooking.

What is the best accompaniment for Spinach Methi Paratha?

Raita and pickle are classic choices, but a simple dal or fresh salad also work beautifully.