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!
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
- Mix Flour and Oil well and keep aside.
- In a blender, add remaining ingredients and blend until smooth.
- Add Spinach mixture to the Flour and form a soft dough.
- A little dry flour may be added if the dough is too soft or sticky.
- Drizzle a few drops of oil on the dough to coat. Cover and keep aside for 15 minutes.
- Form golf ball size balls and roll out into tortilla shape discs.
- Cook paranthas on medium heat on a flat griddle (tava) on one side.
- When bubbles appear, flip parantha to the other side.
- Wait 30 seconds, smear a little oil on the top, flip back to the first side and press down with a spatula.
- Smear oil again and keep pressing and flipping until the parantha appears fully cooked and dough is no longer visible.
- Makes approx. 9 paranthas.
0 thoughts on “Spinach Paranthas”
2 Questions ….
1. Why do we add yogurt? Can we add the yogurt to other paranthas also or just spinach paranthas?
2. Why do we let the dough rest?
Also can we make and freeze these? How long can we freeze them for? Thx again !
Yes, you can freeze them in a freezer type zipper bag for up to 4 months.
The yogurt improves not only the flavor, but also the texture. You can use yogurt in other parathas as well or use milk. We let the dough rest and then knead again to incorporated all the ingredients and help the glutens relax before rolling (making it easier to roll).
Great recipe…thank you…im going to try it today.
I need the recipee for methi parantha, couldnt find here.
Waiting for it.
BTW<, your site is a "cooking course" for me..! I am loving it! and i am trying EACH item sincerely twice a week.!
Hi hetal can u please tell me how to make plain triangle parathas soft? b’coz I always ended up with crispy plain paratha, I heard kneading dough with yogurt makes soft does that work?help me making soft parathas.
With Chapatis and Parathas, there are a few things to keep in mind:
– the dough should be soft and not tough
– allow the dough to rest
– sure the tawa is hot before you put the roti on it (too hot or too cold tawa will make the parathas chewy)
– roll evenly
– if you are making triangle parathas – smear a little oil before folding
The yogurt really does help and makes the parathas soft – try the above tips and we are sure, they will be soft.
Practice and Patience is very important when making parathas. Hope that helps.
Thanx for the reciepe! Pls let me know which variety of fresh spinach to use? Can i use puthina/mint leaves?
Since you will be grinding the spinach, you can use any variety. We have not tried mint in spinach paratha but it sounds good :).
I tried this recipe of spinach paratha yesterday. came out fantastic! especially, the idea of folding the dough and oiling it before refolding while making it worked so well for this paratha. i’m going to try this method for other parathas as well 🙂
I have tried making the spinach parathas twice and both the times it ended up tasting bitter. I used fresh spinach leaves instead of the frozen ones. What causes the bitterness and how do I avoid it?
We’ve tried this recipe with frozen as well as fresh spinach and not had the bitterness problem. Spinach does however have a substance called Oxalic acid, which when mixed with saliva, causes a bitter taste. Usually, the addition of calcium (yogurt, in this recipe) or oil neutralizes the bitterness.