spinach Paratha

Spinach Paratha

Pointer 1: Fresh chopped spinach is better than frozen, as frozen makes it soggy.


Spinach for filling

  • 3 Tbsps. chopped spinach
  • 1" fresh ginger, diced into small bits
  • 1 tsp. diced red onions
  • 1 tsp. red chillie powder^
  • 1/2 tsp. salt


  • 2 cups wheat flour
  • Warm water to mix the dough


    Mix spinach,ginger, red onions, chillie powder and salt together.

Make the dough by blending in the flour and water little bit at a time. Mix in the spinach with the dough. Set aside for 30 minutes. Knead again and roll into donut hole size balls. Flatten out, Use wheat flour to make it easy to flatten the paratha

Heat pan on medium high. Place the flattened bread on pan. Let it cook on one side. Flip once and cook the other side. Spread around the paratha a 1/4 tsp. of butter. Flip again until it turns slightly brown.

Serve with kurma.

^ Please contact me for any of these ingredients or utensils.

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