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Spinach Paranthas are absolutely delicious and a clever way to get kids (or fussy husbands) to eat their greens! Try this recipe for Spinach Paranthas with Potatoes in Creamy Yogurt Sauce or simply with yogurt. It’s a treat!

Spinach Paratha


Whole Wheat Flour (Atta) – 1 ½ cups

Oil – 1 tbsp

Spinach – ½ cup (frozen, washed)

Garlic – 2 cloves

Turmeric Powder – ¼ tsp

Red Chili Powder – ¼ tsp (to taste)

Cumin Powder – ¼ tsp

Salt – 1 tsp (to taste)

Yogurt – ¼ cup

Oil – for cooking


  1. Mix Flour and Oil well and keep aside.
  2. In a blender, add remaining ingredients and blend until smooth.
  3. Add Spinach mixture to the Flour and form a soft dough.
  4. A little dry flour may be added if the dough is too soft or sticky.
  5. Drizzle a few drops of oil on the dough to coat. Cover and keep aside for 15 minutes.
  6. Form golf ball size balls and roll out into tortilla shape discs.
  7. Cook paranthas on medium heat on a flat griddle (tava) on one side.
  8. When bubbles appear, flip parantha to the other side.
  9. Wait 30 seconds, smear a little oil on the top, flip back to the first side and press down with a spatula.
  10. Smear oil again and keep pressing and flipping until the parantha appears fully cooked and dough is no longer visible.
  11. Makes approx. 9 paranthas.
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