Spinach Paratha Recipe – Authentic Indian Flatbread with Garlic & Chilies

Last Updated on 1 month by Neha Deshmukh

Spinach Paratha Recipe – Authentic Indian Flatbread with Garlic & Chilies

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, healthy, and satisfying breakfasts (or really, any-time-of-day meals!). This Spinach Paratha recipe is a total winner. It’s a family favorite, and honestly, it’s one of the first things I learned to make properly when I was starting out in the kitchen. It feels like a warm hug in a flatbread!

Why You’ll Love This Recipe

These aren’t just any parathas. They’re packed with the goodness of spinach, a little kick from green chilies, and the comforting aroma of garlic. They’re perfect for a quick weekday breakfast, a light lunch, or even a satisfying dinner. Plus, they’re surprisingly easy to make once you get the hang of rolling them out! You’ll love how flavorful and wholesome these are.

Ingredients

Here’s what you’ll need to whip up these delicious Spinach Parathas:

• 2.75 cups (approx. 325g) Whole Wheat Flour
• 1 cup (approx. 240ml) Spinach Puree
• 3 cloves Garlic
• 2 Green Chilies
• Salt to taste
• Water as needed (approx. ½ – ¾ cup / 120-180ml)
• Ghee as required (for cooking – approx. 2-3 tbsp)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Whole Wheat Flour (Atta): I always prefer using whole wheat flour (atta) for parathas. It’s healthier, more filling, and gives a lovely rustic flavor. You can find it at most Indian grocery stores, or even online.
• Spinach: Any type of spinach works well! I usually use regular spinach, but sometimes I’ll use baby spinach for a milder flavor. Palak (Indian spinach) is also fantastic if you can find it – it has a slightly earthier taste.
• Ghee: Ghee is traditional and adds a wonderful richness. But if you prefer, you can use oil – I’ve included notes on that in the FAQs. For a really lovely flavor, try using homemade ghee!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, let’s make that garlic-chili paste. Blend the garlic cloves and green chilies into a really fine paste. A little water can help get things moving.
2. In a large mixing bowl, combine the whole wheat flour and salt.
3. Now, add the spinach puree and that fragrant garlic-chili paste to the flour. Mix everything together really well.
4. Time to knead! Gradually add water, a little at a time, and knead until you have a soft, pliable dough. It shouldn’t be sticky. Let the dough rest for about 10 minutes – this helps relax the gluten and makes rolling easier.
5. Divide the dough into 9 equal portions.
6. On a lightly floured surface, roll each portion into a thick circle, about 6-7 inches in diameter. Don’t worry if they’re not perfect circles!
7. Heat a griddle or flat pan over medium heat. Spread a little ghee on the griddle.
8. Cook each paratha for about 2-3 minutes per side, until golden brown and slightly puffed up. Add more ghee as needed while cooking.
9. Keep the cooked parathas warm in an insulated container or wrapped in a clean kitchen towel until you’re ready to serve.

Expert Tips

A few little things I’ve learned over the years:

• Don’t over-knead the dough. A soft dough is key, but too much kneading can make the parathas tough.
• Rolling evenly is the trickiest part! If you’re struggling, try using a rolling pin with adjustable thickness settings.
• Medium heat is your friend. Too high, and the parathas will burn before they cook through. Too low, and they’ll be pale and dry.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply substitute the ghee with any plant-based oil like sunflower or canola oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti or paratha. Jowar (sorghum) flour or bajra (pearl millet) flour work really well.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of green chilies or remove the seeds before blending. My friend, Priya, actually adds a pinch of red chili powder for an extra kick!
• Festival Adaptations: These are fantastic for festivals like Holi and Navratri. During Navratri, you can skip the garlic and onion for a satvik (pure) version.

Serving Suggestions

Spinach Parathas are delicious on their own, but they’re even better with:

• A dollop of yogurt (dahi)
• A side of pickle (achar)
• A bowl of chole (chickpea curry)
• A simple tomato chutney

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 pan with a little ghee. You can also freeze them! Wrap each paratha individually in plastic wrap and store in a freezer bag for up to a month.

FAQs

Let’s answer some common questions:

What type of spinach is best for making paratha?

Any spinach works! Regular spinach, baby spinach, or even palak (Indian spinach) are all great options.

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

How do I prevent the parathas from becoming hard?

Don’t over-knead the dough, and don’t roll them too thin. Also, make sure you cook them properly – they should be golden brown and slightly puffed up.

What is the best way to roll out the parathas evenly?

Practice makes perfect! Start by dividing the dough into equal portions. Use a rolling pin and apply even pressure.

Can I use oil instead of ghee?

Yes, you can! While ghee adds a lovely flavor, oil works just fine. Sunflower oil, canola oil, or vegetable oil are all good choices.