Spinach Oat Paratha Recipe – Easy Indian Flatbread with Green Paste

Last Updated on 2 months by Neha Deshmukh

Spinach Oat Paratha Recipe – Easy Indian Flatbread with Green Paste

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak a little extra goodness into your meals. And let me tell you, these Spinach Oat Parathas are perfect for that! I first made these when I was trying to up my family’s veggie intake, and they were a hit – even with the picky eaters! They’re soft, flavorful, and surprisingly easy to make. Plus, the oats add a lovely texture and a boost of fiber. Let’s get cooking!

Why You’ll Love This Recipe

These parathas aren’t just healthy; they’re seriously delicious. They’re a fantastic way to enjoy a quick, satisfying, and wholesome Indian breakfast or lunch. The combination of spinach (or kale!), oats, and aromatic spices is just divine. And honestly, who can resist a warm, fluffy paratha slathered with ghee?

Ingredients

Here’s what you’ll need to whip up these amazing parathas:

• 1 handful fresh kale or spinach (about 100g)
• 0.5 large onion, diced (about 120g)
• 1 inch ginger, peeled (about 25g)
• 3-4 garlic cloves
• 0.33 cup water (about 80ml)
• 1 cup quick oats (about 85g)
• 1 cup whole-wheat flour (about 120g)
• 1 cup green paste (about 240ml)
• Salt to taste
• 1 teaspoon cumin seeds (about 5g)
• ¾ cup onion, chopped for stuffing (about 120g)
• 1 teaspoon coriander leaves, chopped
• 0.5 teaspoon crushed coriander seeds (about 2.5g)
• 0.5 teaspoon cumin seeds (about 2.5g)
• 0.25 teaspoon turmeric powder (about 1.25g)
• 0.5 teaspoon red chili powder (about 2.5g)
• 0.25 teaspoon garam masala powder (about 1.25g)
• 0.5 teaspoon dried mango powder (amchur) (about 2.5g)

Ingredient Notes

Let’s talk ingredients! Don’t be afraid to experiment with your greens. While I love spinach and kale, you can also use fenugreek leaves (methi) for a slightly bitter, but incredibly flavorful, twist. My grandmother always used methi in her parathas.

Oats are a fantastic addition – they add a lovely texture and make the parathas a bit more filling. Quick oats work best here, but you can pulse rolled oats in a blender if that’s all you have.

And about that green paste? It’s the heart and soul of this recipe. Feel free to adjust the amount of ginger and garlic to your liking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make that vibrant green paste. Simply blend the kale/spinach, diced onion, ginger, garlic, and water until you have a smooth paste. Set this aside.
2. Now, for the stuffing! In a bowl, mix the chopped onion with coriander leaves, crushed coriander seeds, cumin seeds, turmeric powder, red chili powder, garam masala, and dried mango powder. Give it a good mix – this is where all the flavor happens!
3. In a large bowl, combine the oats, whole-wheat flour, green paste, cumin seeds, and salt. Start mixing it all together.
4. Gradually add a little water if needed to form a soft, pliable dough. It shouldn’t be sticky, but it shouldn’t be too dry either.
5. Once you have a dough, lightly oil the surface and let it rest for about 30 minutes. This allows the gluten to relax, resulting in softer parathas.
6. Now, the fun part! If you’re making plain parathas, roll out the dough thinly into about 6-inch circles. Cook them on a hot griddle (tawa) with a little ghee until golden brown spots appear on both sides.
7. For the stuffed version, roll out a dough circle, place a spoonful of the onion filling in the center, and carefully seal the edges. Gently flatten it with your hands and then roll it out again, being careful not to burst the filling.
8. Cook the stuffed parathas on the hot griddle with ghee until they’re golden brown and slightly puffed up.

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the parathas tough.
• Hot griddle is key: A hot griddle ensures the parathas cook evenly and get those beautiful golden spots.
• Ghee is your friend: While you can use oil, ghee adds a wonderful flavor and aroma.
• Roll evenly: Try to roll the parathas to an even thickness for consistent cooking.

Variations

• Vegan Adaptation: Simply substitute the ghee with your favorite plant-based oil, like coconut oil or avocado oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of whole-wheat flour. I like using a blend that includes rice flour, tapioca starch, and potato starch.
• Spice Level Adjustment: Adjust the amount of red chili powder to control the spice level. For a milder flavor, use just a pinch. For a spicier kick, add a little more!
• Festival Adaptations: During Holi, serve these parathas with a sweet mango chutney. For Diwali, a tangy tamarind chutney would be divine.

Serving Suggestions

Serve these parathas hot off the griddle with a side of raita (yogurt dip), your favorite pickle, or a flavorful chutney. They’re also delicious with a simple cup of chai!

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

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

Don’t overdo it! Knead the dough gently for about 5-7 minutes until it comes together. Resting the dough is just as important.

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

Absolutely! You can make the green paste a day or two in advance and store it in an airtight container in the refrigerator.

What oil is best for cooking parathas? (Discuss ghee vs. vegetable oil)

Ghee adds a lovely flavor, but vegetable oil works just fine if you prefer. Coconut oil is also a great option for a subtle sweetness.

Can I freeze these parathas? If so, how?

Yes! Cook the parathas until they’re about 80% done. Let them cool completely, then stack them with parchment paper between each one to prevent sticking. Freeze in an airtight container for up to 2 months. Reheat on a griddle.

What are some healthy alternatives to using ghee for cooking?

Olive oil, avocado oil, or even a little bit of butter are all good options.

Enjoy! I hope you love these Spinach Oat Parathas as much as my family does. Let me know in the comments how they turn out for you!