Spinach Paratha Recipe – Whole Wheat Flatbread with Easy Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Spinach Paratha Recipe – Whole Wheat Flatbread with Easy Indian Flavors

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, comforting paratha? This Spinach Paratha recipe is a family favorite – it’s packed with flavor, super healthy, and surprisingly easy to make. I first made this when I was trying to get my kids to eat more greens, and it was a total hit! They didn’t even realize they were enjoying a whole cup of spinach in each paratha. Let’s get cooking!

Why You’ll Love This Recipe

This Spinach Paratha (or palak paratha as it’s known in Hindi) is more than just a delicious flatbread. It’s a complete meal in itself! It’s perfect for a quick weeknight dinner, a satisfying lunch, or even a light breakfast. Plus, it’s a fantastic way to enjoy the incredible flavors of Indian cuisine without spending hours in the kitchen. You’ll love how the earthy spinach complements the warm spices, all wrapped up in a soft, whole wheat dough.

Ingredients

Here’s what you’ll need to make these amazing Spinach Parathas:

• 1 cup whole wheat flour (approx. 120g)
• 1 cup spinach (washed and chopped finely) (approx. 30g)
• 0.5-1 tsp red chilli powder (adjust to your spice preference)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp oil (for dough)
• Salt to taste
• Oil (for cooking parathas)

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Whole Wheat Flour (Atta): I always prefer whole wheat flour for parathas. It’s more nutritious than all-purpose flour and gives the parathas a lovely, slightly nutty flavor. Plus, it keeps you feeling fuller for longer!
• Spinach (Palak): Fresh spinach is best, of course! Look for vibrant green leaves with no signs of wilting. Don’t worry about chopping it too finely – a little texture is nice.
• Indian Spices: The blend of red chilli powder, coriander powder, and cumin powder is what gives these parathas their authentic Indian flavor. Feel free to adjust the amount of red chilli powder to control the spice level. I like to use Kashmiri chilli powder for a beautiful color and mild heat.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these Spinach Parathas:

1. Heat a little oil in a pan over medium heat. Add the cumin seeds and sauté for a few seconds until they become fragrant – you’ll know it when you smell that lovely aroma!
2. Add the chopped spinach to the pan and cook until it wilts down. This usually takes about 5-7 minutes.
3. Now, add the red chilli powder, coriander powder, cumin powder, and salt to the spinach. Cook for another 2-3 minutes, stirring constantly, until the moisture evaporates. Let this mixture cool completely. This is important – you don’t want to burn yourself!
4. In a large bowl, combine the whole wheat flour and the cooled spinach mixture. Add 2 teaspoons of oil.
5. Gradually add water, a little at a time, and knead everything together into a soft, pliable dough. It should be smooth and not sticky.
6. Cover the dough and let it rest for at least 20 minutes. This allows the gluten to relax, resulting in softer parathas.
7. Divide the dough into 5 equal balls.
8. On a lightly floured surface, roll each ball into a circle about 6-7 inches in diameter. Use flour to prevent sticking!
9. Heat a flat griddle or tawa over medium-high heat.
10. Place the rolled paratha on the hot tawa. Cook for about 30-60 seconds, until bubbles start to form on the surface.
11. Flip the paratha and spread a little oil on both sides. Cook for another 1-2 minutes, pressing gently with a spatula, until golden brown spots appear.
12. Repeat with the remaining dough balls.

Expert Tips

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

• Don’t over-knead the dough: Over-kneading can make the parathas tough.
• Resting is key: Seriously, don’t skip the resting time! It makes a huge difference.
• Hot Tawa: Make sure your tawa is hot enough before you start cooking.
• Press Gently: Pressing gently with a spatula while cooking helps the paratha cook evenly and become flaky.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure the oil you use is plant-based.
• 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: My family likes a little kick, but you can easily adjust the amount of red chilli powder. For a milder flavor, use ½ tsp or even ¼ tsp. For extra spice, add a pinch of cayenne pepper!
• Festival Adaptations: These are perfect for festivals like Holi or Navratri, where you want something flavorful and satisfying.

Serving Suggestions

Spinach Parathas are delicious on their own, but they’re even better with some accompaniments! I love serving them with:

• A dollop of plain yogurt (raita)
• Your favorite chutney (mango chutney is a classic!)
• A side of pickle
• A simple dal (lentil soup)

Storage Instructions

If you have any leftover parathas (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

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

Knead the dough gently, adding water gradually. Don’t over-knead! And remember to let it rest for at least 20 minutes.

Can I use frozen spinach for this recipe?

Yes, you can! Just make sure to thaw the spinach completely and squeeze out any excess water before using it.

How can I prevent the parathas from becoming hard?

Don’t overcook them! Cook them until they’re golden brown and slightly puffed up. Also, resting the dough is crucial.

What are some healthy accompaniments for spinach paratha?

Raita, chutney, and dal are all great options. You could also serve them with a side of fresh salad.

Can I make the dough ahead of time?

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