Indian Spinach Paratha (parota)

Ingredients

• 100 g Fresh spinach (Wash, drain and coarsely chop)
• 5 g Garlic (About 1 clove, finely chopped)
• 10 g Fresh ginger (Finely grated)
• 10 g Salt (About 2 teaspoons)
• 160 ml Water (Warm water)
• 135 g Whole wheat flour (Sift to remove lumps)
• 125 g All-purpose flour (Sift together with whole wheat flour)
• 0.5 tsp Turmeric powder (About 3 pinches)
• 15 ml Vegetable oil (1 tablespoon, for the dough)
• 30 ml Additional oil for brushing (About 2 tablespoons, for cooking)
• 20 g Additional flour (For rolling)

Instructions

1. Prepare the spinach puree

   In the blender bowl, add the fresh spinach, chopped garlic, grated ginger, salt and 160 ml warm water. Blend until you obtain a smooth puree.

   Time: PT5M

2. Sift the flours

   Sift 135 g whole wheat flour and 125 g all‑purpose flour into a large bowl to eliminate lumps.

   Time: PT2M

3. Mix dry ingredients

   Add 3 pinches (≈½ tsp) turmeric powder and 1 tbsp vegetable oil to the sifted flours. Mix with a wooden spoon.

   Time: PT3M

4. Incorporate the spinach puree

   Pour the spinach puree into the flour mixture. Mix until the dough begins to come together.

   Time: PT2M

5. Knead the dough

   Lightly dampen your hands with 2 tbsp water and knead the dough for 1 to 2 minutes until it is supple and non‑sticky.

   Time: PT2M

6. Dough resting

   Cover the bowl with a damp cloth and let the dough rest for 30 minutes at room temperature.

   Time: PT30M

7. Divide and shape balls

   Divide the dough into 3 to 4 equal portions and roll each portion into a rod about 2 cm thick.

   Time: PT5M

8. Flatten and fold

   Flatten each rod into a disc about 18 cm in diameter. Lightly brush with oil, fold the edges toward the centre, then brush again. Fold a second time to form a square about 14 cm.

   Time: PT10M

9. Pan cooking

   Heat a non‑stick or cast‑iron skillet over medium‑high heat. Lightly grease the surface. Place the square, let bubbles form (≈1 minute), brush the top with a little oil, then flip. Brown each side 1‑2 minutes until golden and slightly crisp.

   Time: PT10M

   Temperature: Moyen‑élevé

10. Serve

    Remove the paratha from the pan, let rest 1 minute, then serve hot with yogurt, mint chutney or a curry sauce.

    Time: PT1M

Nutrition Facts

Calories

489

Protein

12 g

Carbohydrates

80 g

Fat

15 g

Fiber

8 g

Ingredient Substitutions

• Instead of Fresh spinach: Frozen spinach, Chopped kale
• Instead of Garlic: Garlic powder
• Instead of Fresh ginger: Ground ginger
• Instead of Whole wheat flour: Rye flour
• Instead of All-purpose flour: Wheat flour
• Instead of Turmeric powder: Sweet paprika
• Instead of Vegetable oil: Ghee, coconut oil
• Instead of Additional oil for brushing: Melted ghee

Equipment Needed

• Mixing bowl
• Immersion blender or food processor
• Sieve
• Rolling pin
• Pan (non‑stick skillet or cast iron)
• Cooking brush
• Spatula
• Measuring spoons
• Kitchen scale

Critical Steps — Do Not Skip

• Blend the spinach with garlic, ginger, salt and water until smooth.
• Let the dough rest 30 minutes to relax the gluten.
• The double fold and oil brushing before each fold are essential for flaky layers.
• Cook over medium‑high heat: wait for bubbles before brushing oil and flipping.

Chef Tips from the Video

• Use melted ghee instead of vegetable oil for an authentic taste.
• Lightly dust the work surface with chickpea flour to prevent the dough from sticking during folding.
• Serve with mint raita to balance the ginger's heat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 days.

Freezer: Wrap each paratha individually in plastic film then place in a freezer bag, up to 1 month.

Room temperature: At room temperature, consume within 4 hours to avoid drying out.

Make-Ahead Tips

• The dough can be prepared the night before and kept in the refrigerator, covered with plastic film.
• Cooked parathas freeze very well; reheat in a pan or microwave.