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Punjab · Breakfast

Spinach Paratha

Traditional 10. Spinach Paratha recipe

🧺 Ingredients

• 240g whole wheat flour
• 200g fresh spinach (palak), chopped finely
• ½ tsp salt (for dough)
• 1 tbsp oil (for dough)
• ½ medium onion (50g), finely chopped
• 1 green chilli, chopped
• ½ tsp ginger, grated
• ¼ tsp garam masala
• ¼ tsp red chilli powder
• 2 tbsp coriander leaves, chopped
• 3 tbsp ghee (for cooking)
• 180ml water

👩‍🍳 How to make Spinach Paratha

1. Blanch spinach (2 mins, high heat): Boil spinach in water 1 minute, drain, squeeze dry, chop finely (removes water, concentrates flavor).
2. Mix filling (2 mins, room temp): Combine spinach with onion, green chilli, ginger, garam masala, chilli powder, coriander leaves, and ¼ tsp salt.
3. Knead dough (3 mins, room temp): Mix flour and salt, add oil, gradually add water until soft dough forms. Cover 10 mins.
4. Divide and fill (5 mins, room temp): Divide into 8 balls, flatten, add 2 tbsp filling, seal completely, roll to 6-inch thickness.
5. Flip and ghee (1 min, medium-high heat): Flip, brush with ½ tbsp ghee, press gently.
6. Final side (2 mins, medium-high heat): Cook second side until golden, flip once more, add ghee, cook until deep golden spots appear.

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