The Super Diabetes Site

Whole-Wheat Spinach Parathas

Written by

god

in

How to Make Whole-Wheat Spinach Parathas

Paratha is a type of flatbread that originated in the northern part of India, where it is still popular. It’s part of a traditional Indian breakfast, but can also be served alongside lunch or dinner.


1 hr prep time


10 min cook time


8servings


1 paratha

Print Recipe >

Step-By-Step Instructions:

  1. Remove from the skillet. Repeat the cooking process with the remaining pieces of dough and remaining oil. Serve hot.
  2. Turn the paratha. Brush with
    ¼ tsp of the remaining oil. Continue cooking for about 3–4 minutes per side, turning as necessary, until the edges are brown on both sides. Using a flat spatula, press the middle of the paratha as it’s cooking so it cooks evenly.
  3. Preheat a cast iron griddle or
    flat skillet over medium-high heat. Place one piece of dough in the skillet. Cook for about 1 minute,
    or until it begins to bubble.
  4. After the standing time, knead
    the dough once again. Shape into 8 balls. Lightly dust your work
    surface with the remaining 1 Tbsp flour. Using a rolling pin, flatten
    each dough ball so it’s 6 inches
    in diameter.
  5. To make the dough for the paratha: mix 2 cups flour and the remaining ¼ tsp salt in a shallow dish. Add the spinach mixture to the flour mixture. Add water, little by little, to form a smooth dough
    (similar to the consistency of a pizza dough). Knead the dough until smooth. Transfer to a glass bowl. Cover with a damp towel. Set
    aside for 30 minutes to an hour
    at room temperature.
  6. Add the spinach and ¼ tsp salt. Cook for 3 minutes, or until the moisture released from the spinach is absorbed and the base becomes dry. Add the amchoor powder and cumin, stirring well. Remove from the heat. Set aside to cool.
  7. In a heavy-bottomed pan, heat 1 tsp oil over medium-high heat.
    Add the ajwain seeds, gingerroot, and chile. Cook for about 1 minute, stirring frequently.
Indian
Breakfast and Brunch
Dinner
Lunch
Sides
Vegan
Vegetarian
pinterestfacebooktwittermail

Nutrition facts

8 Servings



  • Serving Size

    1 paratha


  • Amount per serving



    Calories





    130

  • % Daily value*

  • Total Fat
    2g

    3%

    • Saturated Fat
      0g

      0%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    150mg

    7%

  • Total Carbohydrate
    25g

    9%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      0g
    • Added Sugars
      0g

      0%

  • Protein
    3g

  • Potassium
    180mg
    4%

Ingredients

water
2/3 cup

whole-wheat pastry flour (divided)
2 cups plus 1 tbsp

ground cumin
1 tsp

amchoor (mango) powder
1/2 tsp

fine sea salt (divided use)
1/2 tsp

baby spinach (chopped)
1 cup (tightly packed)

green chile (seeds discarded, finely minced)
1

grated fresh ginger
1 tbsp

ajwain seeds
1 tsp

sunflower oil (divided use)
3 tsp

More posts