Vegetable Paratha Recipe – Spinach & Potato Stuffed Flatbread

Last Updated on 2 months by Neha Deshmukh

Vegetable Paratha Recipe – Spinach & Potato Stuffed Flatbread

Hey everyone! If you’re anything like me, you love a good paratha. There’s just something so comforting about a warm, flaky flatbread, especially when it’s packed with flavorful veggies. This Vegetable Paratha recipe is a family favorite – I first made it when I was trying to sneak more greens into my kids’ diets, and it was a huge hit! It’s become a regular on our weekend brunch menu, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any paratha recipe. It’s a delicious way to enjoy a rainbow of vegetables in a single bite. It’s relatively easy to make, even if you’re new to Indian cooking, and it’s incredibly versatile. Plus, it’s a fantastic way to use up leftover veggies! Honestly, who doesn’t love a recipe that’s both healthy and tasty?

Ingredients

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

• 2.5 cups whole wheat flour (atta) – about 300g
• 100 grams cauliflower, chopped
• 100 grams carrot, chopped
• 100 grams potatoes, chopped
• 100 grams spinach, chopped
• 100 grams french beans, chopped
• 100 grams green peas
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 inch piece of ginger, grated
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 0.25 teaspoon garam masala
• 1 pinch asafoetida (hing)
• 1 tablespoon oil or ghee, plus extra for cooking
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using whole wheat flour (atta) is key for that authentic paratha texture and flavor. It’s healthier too! Don’t be shy with the veggies – feel free to swap in whatever you have on hand.

The blend of cauliflower, carrot, potato, and green peas gives a lovely sweetness and texture. And don’t skip the asafoetida (hing)! It might smell a little funky on its own, but it adds a wonderful savory depth to the filling – it’s a staple in Indian cooking for a reason. A tiny pinch goes a long way. If you absolutely can’t find it, you can leave it out, but it really does make a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, steam or boil the chopped cauliflower, carrot, potato, french beans, and green peas until they’re nice and soft. You want them easily mashable. Once cooked, drain them really well and give them a good mash. No one likes soggy parathas!
2. Now, add the finely chopped spinach, coriander leaves, green chili, grated ginger, cumin powder, coriander powder, red chili powder, garam masala, asafoetida, and salt to the mashed vegetables. Mix everything together really well – get in there with your hands if you need to!
3. Time for the dough! Combine the mashed vegetable mixture with the whole wheat flour and 1 tablespoon of oil or ghee. Start kneading. This might seem a little dry at first, but keep going. You want a soft, pliable dough. If it’s too dry, add a tiny bit of water, a teaspoon at a time. If it’s too sticky, add a little more flour.
4. Divide the dough into about 15 equal balls. Dust your work surface with a little flour and roll each ball into a flat circle, about 5-6 inches in diameter. Don’t worry about making them perfect circles – rustic is charming!
5. Heat a hot tawa (flat griddle) or frying pan over medium heat. Place a rolled paratha on the hot tawa. Cook for a minute or two, until you start to see little bubbles appearing. Flip it over, apply a little oil or ghee, and cook until golden brown and slightly crispy on both sides.

Expert Tips

• Don’t overcrowd the tawa. Cook one or two parathas at a time for the best results.
• Press gently on the paratha while it’s cooking to ensure even browning.
• A little ghee makes all the difference in flavor and flakiness.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a finely chopped serrano chili to the filling for extra heat. My friend, Priya, loves to add a dash of chaat masala too!
• Cheese Please: Crumble some paneer (Indian cheese) into the filling for a richer, more decadent paratha.
• Different Veggies: Feel free to experiment with other vegetables like beetroot, radish, or even grated zucchini.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with oil. Any neutral-flavored oil will work well – sunflower, canola, or vegetable oil are all good options.

Gluten-Free Adaptation

If you’re gluten-free, you can use a gluten-free flour blend instead of whole wheat flour. A blend that includes rice flour, potato starch, and tapioca starch works well. You might need to adjust the amount of liquid slightly to get the right dough consistency.

Spice Level Adjustment

This recipe is mildly spiced. If you prefer a spicier paratha, add more red chili powder or green chilies to the filling. You can also add a pinch of cayenne pepper.

Festival Adaptations

These parathas are perfect for festivals like Holi and Janmashtami! They’re a hearty and satisfying meal that everyone will enjoy.

Serving Suggestions

Serve these Vegetable Parathas hot off the tawa with a side of:

• Yogurt (plain or raita)
• Pickle (mango pickle is a classic!)
• Butter or ghee
• A cup of chai (Indian tea)

Storage Instructions

Leftover parathas can be stored 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

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

Don’t overcook them! Cook them until they’re golden brown and slightly crispy, but not burnt. Also, make sure you’re using enough oil or ghee.

Can I make the dough ahead of time?

Yes, you can! The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Just bring it to room temperature before rolling.

What other vegetables can I add to the filling?

The possibilities are endless! Feel free to experiment with beetroot, radish, peas, corn, or any other vegetables you like.

What is asafoetida (hing) and can I skip it?

Asafoetida is a pungent spice that adds a unique savory flavor to Indian dishes. You can skip it if you don’t have it, but it really does enhance the flavor.

How do I get the parathas perfectly golden brown and flaky?

Use enough oil or ghee, cook them over medium heat, and press gently on the paratha while it’s cooking.