Spinach Paratha

Spinach Paratha is a perfect way to enjoy the goodness of spinach. This Indian recipe for unleavened flat bread is a little different from the traditional stuffed version of paratha. The kids will love the fun presentation and they won’t even have to know they’re eating a leafy green vegetable!

Ingredients:

Chapati Flour – 1 1/2 cups
Oil – 1 Tbsp
Frozen Spinach – 1/2 cup (washed)
Plain Yogurt – 1/4 cup
Salt – 1 tsp or to taste
Garlic – 2 large cloves
Turmeric Powder – 1/4 tsp
Roasted Cumin Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp or to taste
Oil – for cooking
Water – as necessary (lukewarm)

Method:

1. In a medium bowl, add Flour and Oil and mix until oil is well incorporated into the flour. Keep aside.
2. In a blender, add remaining ingredients except Oil for cooking and additional water. Grind to a smooth paste.
3. Add Spinach mixture to Flour and form a medium firm dough. It may be necessary to add a little additional water.
4. Form dough into a ball and rub a few drops of oil on it to prevent drying.
5. Cover and keep for 15-20 minutes.
6. Heat Tava or skillet on medium heat.
7. Knead dough once and divide into golf ball size portions.
8. Roll one portion into a smooth ball and flatten it out into your palms.
9. Dip into dry flour to prevent it from sticking to surface while rolling.
10. Roll dough out into a 5-6 inch disc.
11. Smear oil onto half of the disc and sprinkle a pinch of dry flour onto it.
12. Fold disc into a semi-circle.
13. Smear oil onto 1/2 of the semi-circle and sprinkle dry flour onto it.
14. Fold semi-circle into half to form a triangle. Dip into dry flour once more.
15. Roll triangle out into paratha. You can choose to keep the triangle shape or roll it into a round shape.
16. Place paratha onto your skillet or tava. Wait until bubbles appear before flipping it over.
17. Wait another 20-30 seconds, lightly smear oil onto the top and flip over.
18. Press gently with a spatula to make the paratha balloon up.
19. Lightly smear oil on this side and flip again. Press again to cook paratha until all uncooked areas look cooked.
20. Place cooked paratha in an insulated container and repeat process for remaining parathas.
21. Serve hot with subzi, curry, yogurt, pickle or butter.

52 thoughts on “Spinach Paratha

  1. Love your recipes. Could I make it without yogurt? Any dairy free ingredient that I can use as a substitute?
    Thanks

  2. Hi, Namaste…
    Born and living in Paris, from Colombian parents… interested on Indian food, culture, musics, history, ayurveda, religions…
    Nice to discover your site, just minutes ago. Hope to find recipes for vegetarians. ( ??? ) Do you..?? …
    I became definitivelly vegetarian in 1978.
    Okay, now I am a new follower of your cooking… and hope to realise them.
    I have a question please… where from India your cooking come from..? I mean, mostly…
    Is it from Punjab or Gujarat origins..?
    Thank you for your generosity.
    Om Shanti…. Best regards. Gaston

    1. Hi Gaston,

      We are so happy that you enjoy Indian cuisine as it is definitely vegetarian friendly. We try to highlight recipes from all regions of India though most of them are from Punjab, Gujarat and South India. Thanks for subscribing and all the best with cooking Indian food!

  3. Hi,
    I made the parathas using chard as I didn’t have spinach – came out delicious. Can I keep the dough in the fridge for a few days or precook the parathas a little?
    Thanks!

    1. Hi Sats,

      You can keep the dough for a day or two before it starts changing color. You may be able freeze it for longer and just defrost it when you need it.

  4. Hi Hetal & Anuja,I tried making spinach parathas and they really came out to be delicious:-) thank u ladies. I would definitely like to mention that i never liked cooking much but with Show me the curry l have started enjoying it!!! Your recipies are quick ,simple n delicious! I have tried your other recipies as well like gajar halwa, bajara roti, onion ki sabzi ,samosas:-) they r simply gr8!!! both of u rock!!!

  5. I want to make spinach roti tomorrow but i don’t have frozen spinach. i have fresh one so how do i proceed? Do i blanch them or i cook them like a curry??? Please help

  6. Hi Hetal/Anuja

    I loved the paranthas the way you did..so simple yet delicious and healthy . All my family loved the paranthas.

    I have a question about the container which you used, to keep the paranthas and you mentioned that will keep them warm. Could you pls let me know where can i get it and what is it called.

    Thank you

    1. Hi Radhika,

      They are called Insulated Food Containers. You can search online or some of the larger Indian grocery stores will carry them.

  7. Dear Hetal and Anuja,
    Thank you ladies for this wondrful recipe. I used fresh baby spinach, added a bit of ginger and mint leaves in addition to your recipe. Turned out great. Come over for lunch to MN to have spinach paranthas 🙂 Keep cooking and posting new stuff..cheers 🙂

    1. Hi Naz,

      Yes, you can wrap it in plastic wrap and keep it in an air tight container. Be sure to thaw it out before using it.

  8. Hi Hetal & Anuja,

    Have few questions :

    1 Can I use fresh spinach instead of the frozen one?
    2 Can I make the spinach paste and keep it in the fridge or freezer for later use? What would be a better option?

    Thanks.

    1. Hi Beenu,

      Yes, you can definitely use fresh spinach. We have never pre-made the spinach paste but the only concern would be the yogurt. The texture may not be the same when it comes out of the freezer. You can keep the paste in the fridge for a couple of days. If you try the freezer method, we’d love to hear your feedback.

  9. hi this was awesome,my son who doesnot eat veggies, loved this and he thought it was cool to have green parathas.thank you so much 4 this recipe.i accidently saw ur video while checking out recipes on u tube.keep going.i think i will continue watching all ur videos.

  10. Hello,
    I tried this recipe yesterday for dinner & All the paranthas came out so yummy…..
    I made small change.. Instead of just using oil in layers I used Mango pickle masala. Adding this increased the flavor of paranthas n made them so delicious.
    My husband just loved it.

    Thank you gals.
    Shaveta

  11. HI Hetal, Anuja,

    I tried this receipe yesterday , the output is very perfect, i used fresh spinach. Even I learned many receipes to this site.I got big hug from my husband.
    Many thanks to you both.

  12. Hetal, Anuja-

    Thanks for the great recipe. Could you please tell me if I can make the dough and freeze it for future use? How long can I store it? What it is the best way to freeze it?

    Thanks!

  13. Hi Deepa,

    When I use kasoori methi, I do not grind the mixture. Mix the oil and flour first and then add all the remaining ingredients to the flour and form the dough. I also don’t put the garlic in but you could by chopping it finely or grinding it. Be sure to use warm water to knead the dough and let it rest for about 25-30 minutes. This gives the kasoori methi time to absorb the moisture and become leafy again.

  14. Hi hetal,

    U have mentioned that u used to make it with kasoori methi..If abt to use kasoori methi, shd i follow the exact recipe above and substitute kasoori methi instead of spinach, i mean put it in a blender add yogurt, garlic etc..,or else if its enough that i add it directly to the dough without undergoing the blending process..

  15. Hi Shilpa,

    You can definitely use fresh spinach. Usually, frozen spinach is a little more compact than fresh so be sure to use a little extra.

  16. Hey Hetal & Anuja,

    Thanks for sharing this wonderful recipe!It was truly admired by my family :-). All credit goes to you guys. Keep going.

    PS: Is there any changes with regards to “Live show”?

  17. hi hetal and anuja ,thanks for this recipe and it come out very well my husband really appreciate it and missing u both take care cya

  18. Hi Rajdeep,

    Methi sounds like a wonderful variation to this recipe. I will try it soon. I usually use the dried kasoori methi in my parathas. Thanks for the suggestion!

  19. i tried spinach pranthas .but i put frozen methi instead of spinach and they came out very well .and everyboby liked them
    thanks alot for the reciepe

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