Spinach paratha is a nutrient packed Indian flatbread with goodness of spinach and garlic and mild spices. Paratha’s are thick flatbreads that may or may not be stuffed with veggies. It is a breakfast dish in most North Indian homes and very popular all across for its delicious flavor and healthy attributes.
Paratha's are a regular weekend breakfast in my home. I made these paratha’s without any stuffing but you could stuff them with boiled potatoes or finely grated cauliflower. I will have recipes for stuffed paratha’s on the blog soon.
These are great for kids lunchboxes for that extra nutritional kick and yumminess of course!
Find steps to roll and fold the paratha. This technique gives the flatbread layers and softness.
Make the dough (recipe below) and let it rest for 10 minutes. Now divide into balls. Roll out the balls into a 4 inch circle using a little flour.
Apply some oil and fold the circle into a semi-circle. Apply oil again and fold into a triangle shape as shown below.
Roll out the triangle into a flatbread, which is not very thin but even. Use little flour if the dough is sticky.
Now place the paratha on a hot skillet and let it cook until you see spots puff up. Flip the paratha and apply oil. Repeat for the other side.
Recipe for Spinach Paratha/Palak Paratha
Prep time: 15 minutes
Cooking time: Under 20 minutes
Makes about 7-8 paratha’s
For the dough:
1 cup packed chopped spinach
1 cup whole-wheat flour
1 clove garlic ( you can add 2 cloves of garlic if you want the flavor to be a bit stronger)
1 small green chili (optional)
1.5 teaspoon salt
1/4 teaspoon carom (ajwain) seeds
1 tsp garam masala
Approx. ½ cup of water
1/2 cup whole-wheat flour, for dusting
3 tbsp olive oil
Bring 3 cups of water to boil in a deep pot. Blanch the spinach for 2 to 3 minutes.
Add the spinach, garlic and chili (if using) into a blended and blend this into a smooth paste. Use the blanched water for blending the puree. Keep aside.
In a large bowl, combine the flour, salt, carom seeds and garam masala. Mix the dry ingredients with hands. Add 1 tbsp of oil and the spinach puree and mix well. Add more water and knead into slightly sticky soft dough. The dough will be sticky and soft.
Spray or brush oil on the dough, cover with a kitchen towel and let the dough sit for 10 minutes in the refrigerator.
Once ready, remove the dough from the fridge and oil hands and knead for a minute. Add tablespoon of flour if needed. Divide dough into equal parts and shape into balls. Keep the balls covered by the kitchen towel.
Flatten a ball and dust completely with flour. Roll the ball into a flat round. Brush the paratha with oil. Fold the rolled dough into a square or triangle. Roll it out and proceed to cook. You can also stuff this paratha with potatoes or cauliflower at this time.
Heat a thick bottom skillet at medium high heat. When the skillet is hot, place the rolled paratha in the skillet. Cook the flatbread for less than a minute on each side. The cooked side will have small brown spots. Flip and cook on the other side. Brush oil on the paratha and flip and cook for 30 seconds. Repeat for the other side until nicely browned. Serve hot.
Keep paratha’s lightly covered with a kitchen towel until ready to serve. Store in paper towel lined container or wrapped in an aluminum foil for later use. It is important to cook the paratha’s on medium heat. High heat can dry out the dough and make the paratha chewy. Cooking time depends on the thickness of the flatbread, so adjust accordingly.