Spinach Potato Paratha Recipe – Authentic Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Spinach Potato Paratha Recipe – Authentic Indian Flatbread

Hey everyone! If you’re anything like me, you absolutely love a good paratha. There’s just something so comforting about a warm, flaky flatbread stuffed with flavorful goodness. Today, I’m sharing my go-to recipe for Spinach Potato Paratha – a classic Indian breakfast (or any-time-of-day treat!) that’s surprisingly easy to make at home. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This Spinach Potato Paratha (Aloo Palak Paratha) is more than just a delicious meal. It’s a hug on a plate! It’s packed with nutrients from the spinach and potatoes, and the subtle tang from the amchur powder really elevates the flavor. Plus, the aroma while they’re cooking? Unbeatable. You’ll love how satisfying and wholesome this recipe is.

Ingredients

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

• 2 medium white potatoes (about 300g)
• 1 tablespoon oil (plus extra for cooking)
• 1 medium red onion, finely chopped
• 1.5 cups finely chopped spinach (about 150g)
• 1 tablespoon finely chopped ginger and garlic
• 1 teaspoon salt (or to taste)
• 2 green chilies (optional, adjust to your spice preference)
• 1 teaspoon cumin powder
• 1 teaspoon dry mango powder (aamchur)
• 1.5 cups whole-wheat flour (atta, about 180g)
• 1 teaspoon carom seeds (ajwain)
• 1 tablespoon oil

Ingredient Notes

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

• Whole-Wheat Flour (Atta): This is the star! Atta gives parathas their lovely texture and nutty flavor. It’s also much healthier than using all-purpose flour.
• Carom Seeds (Ajwain): Don’t skip these! Ajwain aids digestion – super important when enjoying a delicious, slightly rich meal like paratha. Plus, they add a unique, slightly peppery flavor.
• Dry Mango Powder (Aamchur): This adds a lovely tanginess that balances the flavors beautifully. It’s a staple in Indian cooking and also acts as a natural preservative. If you can’t find it, I’ll share a substitution in the FAQs!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, steam the potatoes with their skin on until they’re tender. Once cool enough to handle, peel and mash them thoroughly. No lumps allowed!
2. Heat 1 tablespoon of oil in a skillet over medium heat. Add the ginger and garlic and sauté until fragrant – about 30 seconds.
3. Add the chopped onion and salt. Cook for about a minute, until the onion softens.
4. Stir in the chopped spinach and cumin powder. Cook for another 1-2 minutes, until the spinach wilts.
5. Now, take the spinach mixture off the heat and combine it with the mashed potatoes, dry mango powder, and green chilies (if you’re using them). Give it a good mix and let the filling cool completely. This is important – a warm filling will make the dough sticky!
6. While the filling cools, let’s make the dough. In a large bowl, mix the whole-wheat flour, carom seeds, salt, and 1 tablespoon of oil. Gradually add warm water, kneading until you form a soft, pliable dough.
7. Cover the dough and let it rest for at least 15 minutes. This allows the gluten to relax, making the parathas easier to roll.
8. Divide both the dough and the filling into 6 equal portions.
9. Flatten one dough ball into a disc. Place a portion of the filling in the center, sprinkle with a little flour, and carefully seal the edges tightly to form a ball again.
10. Gently roll the stuffed dough into a flatbread using a floured rolling pin. Don’t worry if it’s not perfect!
11. Heat a skillet over medium-hot heat with a little oil. Cook the paratha, flipping once, until golden brown spots appear on both sides. Add a little more oil if needed.

Expert Tips

• Don’t overfill the parathas, or they might burst while cooking.
• Roll the parathas evenly to ensure they cook uniformly.
• Use medium heat – too high and they’ll burn, too low and they’ll be tough.

Variations

• Vegan Adaptation: Simply ensure the oil you use is plant-based.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti/chapati. You might need to adjust the water quantity.
• Spice Level Adjustment: Reduce or omit the green chilies for a milder flavor. My kids prefer them without any chili at all!
• Festival Adaptations: These are often made during Holi, the festival of colors, or as a special breakfast treat.

Serving Suggestions

Serve these warm parathas with a dollop of yogurt, a smear of butter, or your favorite pickle. A side of chana masala (chickpea curry) also pairs beautifully.

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet or in a microwave. They’re best enjoyed fresh, though!

FAQs

What is the best way to prevent the paratha from becoming hard?

Don’t overcook them! Cook until golden brown, but avoid letting them get too crispy. Also, brushing them with a little ghee (clarified butter) after cooking helps keep them soft.

Can I make the dough and filling ahead of time?

Absolutely! You can make the dough and filling a day in advance and store them separately in the refrigerator.

What is aamchur and can I substitute it with something else?

Aamchur is dried mango powder. If you can’t find it, you can substitute it with 1 tablespoon of lemon juice, but the flavor won’t be quite the same.

What type of oil is best for cooking parathas?

Any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil works well. Ghee adds a lovely flavor, but it has a lower smoke point.

How do I get the paratha to puff up nicely?

Make sure the dough is well-kneaded and rested. Also, rolling the paratha evenly and cooking it on medium-hot heat helps it puff up. A little practice makes perfect!