Spinach Paratha

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1.5 cups - Chapatti flour
  • 1/2 cup - Frozen spinach (washed)
  • 1/4 cup - Plain yogurt
  • 1 tsp - Salt (or to taste)
  • 2 large cloves - Garlic
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - Roasted cumin powder
  • 1/4 tsp - Red chilli powder (or to taste)
  • Oil for cooking
  • Water as required (lukewarm)
  • 1 tbsp - Oil

How to Make Spinach Paratha

  • In a medium bowl, add flour and oil and mix until oil is well incorporated into the flour. Keep aside.
  • In a blender, add remaining ingredients except oil for cooking and additional water. Grind to a smooth paste.
  • Add spinach mixture to flour and form a medium firm dough.
  • Form dough into a ball and rub a few drops of oil on it to prevent drying.
  • Cover and keep for 15-20 minutes.
  • Heat a tawa or skillet on medium heat.
  • Knead dough once and divide into golf ball size portions.
  • Roll one portion into a smooth ball and flatten it out in your palms.
  • Dip into dry flour to prevent it from sticking to surface while rolling.
  • Roll dough out into a 5 to 6 inch disc.
  • Smear oil onto half the disc and sprinkle a pinch of dry flour on it.
  • Fold disc into a semi-circle.
  • Smear oil onto 1/2 of the semi-circle and sprinkle dry flour on it.
  • Fold semi-circle into half to form a triangle. Dip into dry flour once more.
  • Roll triangle out into paratha. You can choose to keep the triangle shape or roll it into a round shape.
  • Place paratha onto your skillet or tawa. Wait until bubbles appear before flipping it over.
  • Wait another 20 to 30 seconds, lightly smear oil onto the top and flip over.
  • Press gently with a spatula to make the paratha balloon up.
  • Lightly smear oil on this side and flip again.
  • Press again to cook uncooked areas.
  • Serve hot with subzi, curry, yogurt, pickle or butter.