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Spinach Paratha (Spinach Flatbreads) Recipe

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4.4 from 25 reviews

Spinach Paratha is a flavorful Indian flatbread made with a spinach-infused whole wheat dough, optionally stuffed with a spiced tofu filling. These soft, flaky flatbreads are pan-cooked on a skillet to achieve golden brown spots and a tender texture, perfect for serving with vegan butter, yogurt, or pickles. This recipe highlights a healthy, vibrant twist on traditional parathas, incorporating nutrient-rich spinach and aromatic spices.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Dough Ingredients

  • 1 cup well-packed chopped spinach
  • 1/2 cup water (more as needed)
  • 1 1/2 cups whole wheat flour (or Indian atta)
  • 1/3 teaspoon salt
  • 1/4 teaspoon carom seeds (ajwain) or cumin seeds (jeera)
  • 2 tablespoons oil, divided

Stuffing Ingredients (Optional)

  • 3 ounces tofu
  • 1/4 teaspoon salt
  • 1/2 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (or black pepper, or both, or paprika)
  • 1 teaspoon dried fenugreek leaves (Kasuri methi)
  • 1/4 teaspoon garlic powder
  • 1 tablespoon whole wheat flour

Instructions

  1. Make the dough: If using fresh spinach, blanch it in boiling water for 2 minutes, then drain. Blend spinach with 1/2 cup water until somewhat smooth. Mix whole wheat flour, salt, and carom seeds in a bowl. Add spinach puree and rinsed water from blender. Press and mix until dough forms, knead with oiled hands, adding water or flour as needed. Brush dough with oil, cover, and let rest for 30 minutes.
  2. Prepare the stuffing (optional): Press tofu for 15 minutes to remove moisture, crumble it, then mix with salt, garam masala, coriander, cayenne, fenugreek leaves, garlic powder, and flour. Set aside.
  3. Divide and roll dough: Knead rested dough again briefly. Divide into 6-8 balls. Roll each ball into a 6-inch flatbread. For flaky lachha paratha, brush oil, fold accordion-style, roll into a coil, flatten, dust with flour, and roll out again. For stuffing, place filling in center, gather edges like a dumpling, seal, dust with flour, gently spread, then roll out to 1–2 mm thickness and 6–7 inches diameter.
  4. Cook the parathas: Heat a skillet over medium-high heat. Cook each paratha for about 30 seconds until bubbly on one side, flip, brush oil, press, then flip and oil the other side. Cook each side multiple times in short intervals until golden brown spots appear and parathas are cooked through.
  5. Serve: Place cooked parathas in a kitchen towel to keep warm and prevent moisture buildup. Serve hot with vegan butter, non-dairy yogurt, raita, or Indian pickles.

Notes

  • Resting the dough after kneading helps soften the parathas.
  • Adjust water and flour quantities as needed to achieve a pliable dough.
  • Use a clean kitchen towel to keep cooked parathas warm and soft.
  • Stuffing is optional; try other fillings such as spiced potatoes or paneer.
  • Serve with vegan butter, non-dairy yogurt, or Indian pickles for authentic flavor.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/spinach-paratha-spinach-flatbreads-recipe/