Spinach Paratha
This is a great “anytime” meal. Spinach Parathas are whole-wheat Indian flatbread stuffed with a spicy spinach filling.
Makes 6 Parathas.
Dough
- 1 cup whole-wheat flour
- 1/2 cup water (Add more water as needed)
- Pinch of salt
Spinach Filling
- 2 cups chopped spinach
- Pinch of asafetida
- 1/4 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon red chilly flakes
- 1/4 cup whole-wheat flour for rolling
- Oil to cook
Dough
- Mix flour, salt and water togather to make soft dough (if needed add more water).
- Knead the dough for a few minutes on a lightly greased surface to make soft, smooth and pliable dough.
- Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Filling
- Heat the oil in a saucepan on medium-high heat. Oil is the right temperature when cumin cracks immedialety after being put the oil.
- Add the asafetida and cumin seeds. After the cumin seeds crack, add the spinach.
- Stir-fry, making sure to press the spinach down so the water can evaporate.
- Cook the spinach until most of the water has evaporated. Spinach still should be moist and should be able to form a ball. Add the salt and pepper and mix well. Set aside until the spinach cools off.
Making of Paratha
- Divide the dough and spinach filling into 6 equal parts.
- Roll the dough into 3 inch circles. Put the filling in the center. Seal by pulling the edges together and make into a ball. Procced to make all six balls.
- Each ball needs to settle for two minutes before you start rolling. Note: If you don’t wait long enough spinach mixture will seep through the edges when rolling the paratha.
- Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
- Press th filled ball lightly on dry whole-wheat flour from both sides.
- Roll the ball light handed to make 6-inch circle. Note: Keep the sealed side of the ball on the top.
- If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour.
- Place the paratha over the skillet.
- After paratha start changing color and start puffing in different places flip the paratha over. You will notice some golden-brown spots.
- After few seconds, spread 1 teaspoon of oil on the paratha. Flip the paratha and lightly press the puffed areas of the paratha with a spatula.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- Cool the parathas on a wire rack so they don’t get soggy.
- Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use paratha can be refrigerated for 3-4 days.
Serving suggestions
- Parathas can be served with plain yogurt, potatoes with gravy, and with any Indian pickle.
- Put cheese in the middle, fold over, heat, and eat like a quesadilla.
Comments
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Smita Mehta
March 10, 2017 at 3:45 amThank you for your amazing and simple cooking recipe. This is the best breakfast recipe for the kids.
Loretta
April 16, 2015 at 5:53 pmYet another lovely recipe, thank Manjula, I have tried many of your recipes and it all comes out great. I am going to make this recipe for dinner.:)
Loretta
April 16, 2015 at 5:50 pmThanks once again Manjula for sharing this lovely recipe. I am going to make it this evening for dinner.
kruthika
November 15, 2013 at 12:23 pmThe best thing about manjula’s kitchen is the description of recipe. I need not watch a video…descriptions are so so so beautiful….i love every tip she mentions………
Hannah
June 3, 2012 at 6:34 pmHi Manjula,
First ~ you rock and I love your recipes and appreciate your instructional videos.
I did have a question about flour ~ My whole wheat does not look like yours ~ By any chance can I use the Besan or Multigrain Chapati flour?
Thanks, Hannah
Hearty Whole-Wheat Spinach Chapati « Dandy David
March 11, 2012 at 3:42 pm[…] wonderfully-crispy papadam: a “chip” perfect for dipping into your favorite chutneys. Parathas are another classic, smacking of a crepe/tortilla love child. And then there’s […]
Manisha
December 26, 2011 at 1:56 pmThank you for the wonderful recipe. Turned out very yummy. I added some grated paneer to it. Had it for holiday brunch. Its a very good way to feed the kids some greens. My 4 year old daughter just gobbled it up. Awesome !!
Asha
December 19, 2011 at 2:48 pmThank you for your amazing recipes! I stuffed the paratha with finely ground onion, chilis, garlic, and coconut fried in the spices you suggested (hing and cumin seeds). They turned out so yummy! Served two days in a row with dry vegetable dishes, mint raita, and that delicious Thandai recipe you have! Thank you!
Manisha Bhavsar.
October 18, 2011 at 9:10 pmI like spinach paratha and I love it.Thank you so much.
Jay ji
September 23, 2011 at 7:40 pmThank you for your website, videos, and recipes. I just made the paratha. I didn’t have any spinach so I used mashed sweet potato as filling. They turned out nicely and were delicious. The spinach would have been better but the sweet potato was good.
mahwish
April 8, 2011 at 1:57 amhello manjula i tried ur recipe of aloo paratha and tomatoe chutney and luved it i shall try this one also….
Sayaka
February 20, 2011 at 12:32 pmI love indian food so much and have been cooking many of your recipes for about a couple of years now. I love everything I made but this spinich paratha…, I could not stop eating… Your recipes are so much better than any restaurants I have been to in the States. Thank you so much for taking time to publish your recipes. I have one request in recipe…will you post Idlli at some point? Thanks again!
Asha
February 12, 2011 at 4:14 amHello Manjula aunty,
Thanks for great receipes.. your receipes are so simple and easy to make.. If I want receipe of any dishes, firstly i will check in your website.. thanks once again 🙂
Thanks ,
Asha
sensiblecooking
October 25, 2010 at 12:28 pmManjula Jee You made me feel like I can make parathas and rotis. I am defiantly trying this out.
Shivani
October 10, 2010 at 4:40 pmHello Mrs. Munjula
My name is Shivani and I am twelve years old and I live in Virginia. I really love your show! All the food you make is very tasty! Especially the Moong Dal Dosa!
Manjula Jain
October 10, 2010 at 9:40 pmThank you Shivani, I am glad you are trying my recipes this is a great complement to me.
Sridevi
August 28, 2010 at 6:58 pmHi Aunty,
Palak paratha’s look great, thanks for a tasty & healthy recipe.
All the Salads looking great, cant’ wait to try them
Can you please tell the brand name of Iron skillet you used?
snowmoonelk
June 24, 2010 at 11:34 pmDear Manjula, thank you for your super recipes – I am preparing a feast for my boyfriend for tonight. We are having a selection of dishes, including these parathas. How far in advance can I make the dough, please? I was wondering if I could make them up this morning and cook them tonight so they are nice and fresh.
Thank you.
Tyra
January 26, 2010 at 9:42 amAunty,
Thank you so much for all your recipes. They are all easy to prepare any my friends and family enjoy them so much we don’t even go to Indian restaurants anymore, eveyone just comes to my house.
The trouble I am having is with dough. Each time I have tried to make paratha or chapayi, my dough is very sticky. It sticks to the bowl and to my hands. I am using the exact ingredients and measurements you give. Any ideas??
Mrudula
March 4, 2010 at 8:56 amHi Tyra
If your dough is sticky , use some vegetable oil (4-5 drops at a time) . Apply on your hands as well as on the surface of the dough and knead. If its still sticky try sprinkling dry flour on the sides of the bowl (where the dough is sticky) and to your palms and knead again. With oil and dry flour your problem should be taken care of.
rashmi
January 10, 2010 at 6:18 ammanjula aunty,
please give us your recipe of methi parantha.
Rohini
December 15, 2009 at 2:06 amhello auntiji,
Can we mix the boiled spinach directly while kneeding the dough.. SO that it will be easy to roll..
I tried with the filling, but it did not cum out well.. it splattered at the edges.
Pls suggest…
Jaya
December 15, 2009 at 4:48 amI also mix my spinach into the dough for the same reason. I have tried many times and many ways to put the spinach in the center, but just mixing it into the dough works best.
Manjula Jain
December 15, 2009 at 9:04 amHi Jaya and Rohini,
Yes you can mix the spinach into the dough and it will work but texture of the paratha is very different. Cook the spinach to little more dry texture and the next important thing is after filling the paratha roll it after a minute.
SANNA
January 15, 2011 at 5:20 amYES I DID D SAME BUT D PARANTHA DOESN’T COME IN D RIGHT WAY
I TRIED IT MANY TIMES
meetu
November 28, 2009 at 7:53 amcan you plz share the reciepe of aloo methi.
Latha
September 13, 2009 at 4:19 amHi Manjulaji,
Can you please post recipe for Methi thepla…i love them but mine dont turn that good…
Thanks
zaffin
September 12, 2009 at 12:10 amur recipes r toooooooo good n very easy to make .first tym i saw ur aloo paratha it turned ot very well .i c almost all ur recipes
n try it.thank u v much manjula aunty.muaaaaaah.bye
Nancy
September 4, 2009 at 9:45 pmLove these! Best of all, now that I know how to make the dough and the proper technique on how to fill and roll the dough, I have made these in a variety of ways. I have experimented with my own combination of fillings, making both savory and sweet. They make a great snack (especially with a stong assam tea) or go nicely with a salad for a light lunch.
Hellena
August 7, 2009 at 1:30 pmHi Manjulaji!
Thank you for your recipes! Despite the fact that I’m from Ukraine I am delighted of your recipes!
Mona
July 17, 2009 at 2:07 amI really think you make sooooo easy & nice. Alot of people have started cooking after seeing your programe, thank you. Mona
Bela
July 5, 2009 at 7:31 amHi Manjulaji,
I love your cooking!! I also make spinich paratha but the way i make them is different then yours i blend fresh spinich in the blender and make a dough using spinich puree insted of water and it turn out green paratha i also add little ajwain too. I like your way too next time i will try your way, i tried your NAAN it turn out good. Thank you.
Bela
Deshina
June 23, 2009 at 7:46 amI liked your parathas. I am becoming very cooking proud.This has made my family rather SMILE !!
Priyanka
June 22, 2009 at 5:42 amHello aunty,
Can we make these paranthas using chopped frozen spinach?
Jaya
June 22, 2009 at 6:13 amYes. Defrost the spinach and squeeze out the liquid as much as you can and just continue with the recipe.
Yar
May 15, 2009 at 6:05 amHello Aunty,
U r Spinach Parata came out to be great couldn’t believe its so easy to make and my hubby enjoyed it !!!! really appreciate u for the great job.
Thanks,
Yar
Feroza
April 30, 2009 at 1:37 pmhello auntie,pls.post sheer mal bread recipe. thanks.Feroza
Diana
April 3, 2009 at 12:30 amThis is a great recipe,
nice video.
Do it again and I like itл
Thank you very much!!!
Habiba
April 1, 2009 at 12:04 pmHello auntie. Thank you for all your recipes. I tried the spinach paratha recipe today and it turns out great!
fuatate
February 24, 2009 at 7:51 pmAloha,
Just wanted to thank you for sharing your recipe and video. It makes it so easy to cook when you’re watching on video. My husband and I looking forward to making it so again…..THANK YOU for sharing your recipe.
much mahalo,
fuatate
Priya Shroff
February 19, 2009 at 5:28 amHello Manjula Aunty, Namaskaar!!! I really admire the way you cook…You make anything you make look so simple n easy to do.. You have really inspired me… I made few of the recipes and they came out perfectly just how you showed… Please add more recipes… Please reply ….I’ll be even more pleased… Priya.
Manjula Jain
February 19, 2009 at 9:07 amThank you Priya, I don’t who inspire who, you all (viewers) inspire me to do more videos and your comments give me a great satisfaction.
Aubrey
February 4, 2009 at 2:16 pmManjula,
I have made this recipe several times with great results. Today I made them and they seemed too crisp. They weren’t soft (like they are in your video) and would break if I were to try to bend them. Any suggestions about how to keep this from happening? Maybe my pan was too hot?
Thank You!!!!
Aubrey
Manjula Jain
February 6, 2009 at 4:54 pmHeat was too low not high
Mythili
January 22, 2009 at 5:04 amHello Manjula Auntie,
I tried this recipe and it was a instant hit at home.y husand loved it. Thank you for presenting this wonderful website.
I tried making mooli (parathas) in a similar way. Instead of spinach, I used grated moolis, and they came out very well too.
Warm regards,
Mythili
Manjula Jain
November 30, 2008 at 8:21 pmHello Monica,
for 20 paratha you need abot 6 cups of chopped spinach or about 9oz spinach leaves.
MONICA
November 30, 2008 at 9:00 amHello Auntie,
Can you give me a recipe for about 20 Spinach Parathas…Thank You
Kale Parathas « StarCherub’s Stuff
November 6, 2008 at 4:13 pm[…] I ate when I was broke and had flour. Today, I found Manjula’s Kitchen, again, and found her spinach paratha recipe. I substituted kale for spinach and some mustard powder instead of cumin or asafoetida, […]
Jaya
October 19, 2008 at 6:50 pmHi Monica,
Whole wheat graham flour is coarser and has a slightly different taste.
For Indian cooking purposes, stick with “whole wheat flour”.
Jaya
MONICA
October 19, 2008 at 6:23 pmWhat is the difference between Whole Wheat Flour and Whole Wheat Graham Flour?
Manjula Jain
September 29, 2008 at 7:58 pmHello Monica, you can use frozen spinach. After thawing the spinach, squeeze some extra water and then follow the recipe.
MONICA
September 29, 2008 at 6:55 pmAUNTIE MANJULA I WANTED TO KNOW IF WE COULD USE THE SPINACH IN A CAN OR THE FROZEN SPINICH?
THANK YOU AUNTIE
SUJATHA
September 18, 2008 at 2:44 pmNamaste Manjula Aunty,
My husband loved these parathas.Every alternate day we are having them for dinner.They are very easy to prepare and consume very little oil which is very healthy. Thanks a ton for this wonderful easy to prepare recipe. Could you please post mushroom recipe.I couldnt find any recipes related to mushroom on your site.
Spinach Parathas | Smarter supermarket shopping
September 9, 2008 at 2:13 pm[…] is an article from smarterfitter.com: Last May I featured Manjula’s Spinach Paratha recipe on the vegetarian carnival. Spinach parathas are an Indian flatbread stuffed with a spicy […]
Marshmallow Goat
August 23, 2008 at 6:46 am*didn’t have the same texture
Marshmallow Goat
August 23, 2008 at 6:44 amThe sandwich press experiment worked out pretty well. The parathas were much flatter and less greasy, but they did have the same poofy texture that resulted when I tried it in the pan. Regardless, it was delicious.
What is the purpose of salt in the dough?
Thanks.
Indian Food Mania « Mmm… Food
August 17, 2008 at 3:16 pm[…] Kofta, and improvising with what arrived in our CSA this week, Chard Paratha (a variation on her Spinach Paratha recipe) with Hari Chutney, Bhindi Masala, and Mango Lassi’s. While her video’s are […]
Manjula Jain
August 2, 2008 at 2:28 pmHello,
Sounds very intresting, how about giving a try and let us know how was the result.
Marshmallow Goat
August 2, 2008 at 2:20 pmWill these cook in an oiled sandwich press? Thanks.
namratha
July 29, 2008 at 7:27 pmhi aunty,
i like ur recipies a lot…ur way of cooking is good.
i tried a lot ur recipies. eventhough i’m in US i’m not missing my mon food by preparing dishes from ur videos.thanks a lot aunty
monica
July 3, 2008 at 10:30 amThank you for this recipe! I made them last night and although they didn’t puff up as nicely as yours did, they were still pretty good considering it was my first paratha attempt every! Couldn’t have done it without your video. Thank you. Can’t wait to try these again.
Manjula Jain
July 2, 2008 at 2:17 pmYes it will be fine.
SmarterFitter Blog » Blog Archive » Spinach Parathas by Manjula
July 2, 2008 at 1:26 pm[…] May I featured Manjula’s Spinach Paratha recipe on the vegetarian carnival. Spinach parathas are an Indian flatbread stuffed with a spicy […]
Jaya
June 12, 2008 at 4:48 pmVariation:
I added garam masala and amchur about 1 minute before the spinach mixture is done cooking (add to taste, but about 1/4 teaspoon garam masala and 1/8 teaspoon amchur).
I like a stronger flavor to the spinach so it doesn’t get “lost” when mixed together with the dough.
It’s disappointing to not have the good taste of the seasoned spinach come through in the finished product.
Manjula Jain
June 10, 2008 at 11:33 pmI like Sujata Brand whole wheat
tiya
June 10, 2008 at 3:47 pmwhich brand do u use for whole wheat flour
SmarterFitter Blog » Blog Archive » Vegetarian Carnival
May 14, 2008 at 3:21 am[…] Spinach Paratha posted by Manjula Jain at Manjula’s Kitchen “This is a great anytime meal. Spinach Parathas are whole-wheat Indian flatbread stuffed with a spicy spinach filling,” says Manjula. Parathas are gooood, and Manjula’s video shows you how to make them, kneeding the dough to preparing the filling to cooking them on the stove. Indian bread can be a challenge to make, but her video makes it look easy. It’s inspired me to try my hands at paratha and chapattis. I bet this would taste delicious with the channa masala posted below. […]
davo
May 2, 2008 at 10:09 amJust come back from the kitchen and these
are so healthy and edible.. So easy to make really
with such a great reward.
I used a non oiled frying pan and they came out a treat.
If i had kids i send them with these in there lunch boxes
every day..
love the site
shilpa
April 30, 2008 at 4:44 ampalak paratha was really too good….. always wanted a healthier option for paratha thanx a ton
Jennifer
April 29, 2008 at 7:18 pmThis was wonderful. I love Indian food, and this recipe made me feel like a pro at cooking it – it was so delicious!
I didn’t have asafetida, so I added a teasoon of garlic paste. I also added a 1/2 teaspoon of curry to the dough for additional flavor.
Manjula Jain
April 28, 2008 at 1:04 pmHello Parul,
Parathas should not get soggy just make sure dont stack the paraths till they are at room temrature.
PARUL
April 28, 2008 at 10:20 amHello Auntyji,
today i tried spinach aprathe accn to ur recipe,i liked it,it tasted like bathua paratha in india.I used to make spinach paratha in a diferent way(mixing flour with chopped or pureed spinach)but i lik this way better as douch doesnt get soggy after sm time.
Thanks auntyji.
Britt
April 22, 2008 at 11:37 amThis looks wonderful!
Divya
April 3, 2008 at 10:25 pmHi Manjula Ji,
I have tried Spinach Paratha & Tomato Chutney today, it tasted gr8 … My Husband & i loved it…… Thanks alot !!!
u make us feel that Cooking is very easy …..
Thanks again .
Manjula Jain
April 2, 2008 at 2:57 pmTawa should not be smoking roti will burn, some time you do have to adjust the heat while you are cooking. just put few drops of water on tawa if water sizzles tawa is ready if tawa start smoking just close the heat for few minutes and whipe the tawa with wet cloth.
Yael
April 2, 2008 at 2:31 pmAuntie-ji, I have a question. When I heat the iron tawa, is it supposed to be smoking? When I make rotis and paranthas, it tawa starts smoking, and I’m not sure if that’s ok. I am not Indian, so I didn’t grow up cooking with a tawa. I would really be thankful if you could tell me. I have already seasoned my tawa with oil. Thank you!
shru
March 27, 2008 at 1:45 pmpalak paratha tastes too good…n healthy too…thank u so much…
Mary
March 27, 2008 at 11:12 amThanks for posting all of these recipes and videos! I have made the gobhi parathas once before, and I would like to try more kinds. Can you suggest any other good fillings besides the spinach and aloo that you have shown already here on your website?