This post contains affiliate links. Please see our disclosure policy.
Spinach Paratha flatbread. Palak Paratha. Blended Spinach in the dough makes moist green flatbread. Vegan Yeast-free Indian Recipe. Use as Spinach Tortilla or stuff with favorite fillings.
Parathas are thicker flat bread which may or may not be stuffed. These are spinach parathas where the greens are kneaded into the dough. Parathas can be made in several ways. There is the flaky lachha paratha, circle paratha, square paratha, and many more.
The spinach dough can also be used to make stuffed flatbread. Stuff it with cauliflower or potato filling (find the filling recipes in my book). And use it as a side, use these as Spinach tortillas, or use to make burritos. Use other greens for variation. These parathas are a great breakfast stuffed with scramble or a side to saucy Indian Mains. This recipe was in the book too, but luckily for you all, we had to bump a few to fit the book in the pages 🙂 . If you are looking for gluten-free flatbreads, find 3 gluten-free, yeast-free flatbread recipes in my book –Vegan Richa’s Indian Kitchen. You can use spinach puree in any of them instead of the liquid used. Or use half spinach puree and half sweet potato in this gluten-free Sweet Potato flatbread.
Also find steps to make circle and laccha parathas on this post.
More flat breads from the blog
- Vegan Pita Bread Recipe
- Vegan Yeast free Flatbread and Pita bread
- Whole Grain Seed Bread Recipe
- Whole Grain Za’atar Tomato Flatbread for Virtual Vegan
1 day to go! Keep an eye on this page for reviews by bloggers and book giveaways!
Steps:
Roll it out like a simple Flatbread and cook on the stovetop. Or..
Roll it out into a Laccha paratha. (unstuffed paratha). Apply oil or melted vegan butter on the rolled out flatbread. Pleat it from one side to the end. Roll it up and seal. Roll it out until flat.
Roll it out into a stuffed circle paratha. Roll out a 6 inch or larger flatbread, Add filling of choice like grated cauliflower, mashed potatoes etc with spices like cumin, or use this broccoli chickpea filling). Gather the edges together like a dumpling. Press to seal, then press down to flatten. Use a little flour to roll the ball into a thick flatbread.
Cook on the stove and serve! Pictured simple spinach flatbread, stuffed square spinach paratha and laccha paratha.
Spinach Paratha flatbread - Yeast free
Ingredients
- 1 cup packed chopped spinach , or other tender greens
- 1 cup whole-wheat flour
- 1/4 cup unbleached white flour , or all-purpose flour
- 1/3 teaspoon salt
- 1/4 teaspoon carom, ajwain seeds or coarsely ground cumin seeds
- 1/2 teaspoon safflower or coconut oil
- 2 Tablespoon warm water
- 1/2 cup whole-wheat flour, for dusting
- Safflower or melted vegan butter, for cooking
Instructions
- Bring 3 cups of water to a rapid boil in a deep pot. Blanch the spinach for 3 to 4 minutes. Drain well, blend with 1/2 cup water and keep aside.
- In a large bowl, combine the flours, salt and carom seeds. Add 1/2 teaspoon oil and the spinach puree and mix well. Add more water and knead into a slightly sticky soft dough. Do not knead for more than a minute. The dough will be sticky and soft.
- Spray or brush oil on the dough, cover with a kitchen towel and let the dough sit for 15 minutes.
- Oil hands and knead for a minute. Add tablespoon of flour if needed. Divide dough into equal parts and shape into balls. Keep the balls covered by the kitchen towel.
- Flatten a ball and dust completely with flour. Roll the ball into a flat round. Brush the paratha with oil or melted vegan butter. Fold the rolled dough into a square or laccha style. Roll it out and proceed to cook. You can also stuff this paratha with potatoes, cauliflower or radish.
- Heat a thick bottom skillet at medium high heat. When the skillet is hot, place the rolled out dough in the skillet. Cook the flatbread for 45 seconds to a minute per side.
- Flip and cook the other side. Brush oil on the paratha and flip and cook for 30 seconds.
- Brush oil on the current side as well and flip and cook for 30 seconds or until nicely browned. Serve hot. Keep lightly covered with a towel until ready to serve. Store in paper towel lined container. Do not overcook the flatbreads. Cooking time depends on the thickness of the flatbread, so adjust accordingly.
- Variation: Add a 1/2 teaspoon garam masala to the flours
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this with frozen spinach? Will it change the proportions of the water?
It will. Add less to begin with and add more as needed
Hi Richa,
Do you have any recommendations for a good tava for making rotis and paranthas? I have been using a regular nonstick and while it works great I am looking for something better quality and less toxic hopefully. Couldn’t think of a better person to ask!
I love these cast iron skillets – they’re so versatile: https://www.amazon.com/dp/B00G2XGC88?ref=exp_veganricha_dp_vv_d
I have no idea what a cup is when reading the ingredients. 1 cup of this , 1 cup of that , 1/2 cup and a 1/4 cup as well. Is this an American measurement or a standard measurement I should know, or is it really a coffee or tea cup filled as described.
Looks to be a lovely bread and I would like to try to make it.
Its American standard cup measurements. 1 cup whole wheat flour is about 130 gms.
Can these be frozen easily?
Yes. I prefer to freeze them uncooked between parchment, or partially cooked. If you freeze them fully cooked, then they might dry a bit on reheating. The uncooked, rolled out flatbreads can be put directly fromt he freezer onto a hot skillet to cook and they taste just like freshly made.