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A palte is with spinach paratha's and bowl of curry.
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5 from 2 votes

Easy Spinach Paratha Recipe

Spinach paratha is delightfully delicious, incredibly interesting, and positively portable! It is nothing but a normal chapati dough which is kneaded with spinach puree. It is great for kid's lunch boxes. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free
Difficulty: Easy
Servings: 4
Calories: 282kcal



  • 2 cup spinach leaves washed
  • 1 green chili
  • ¼ cup water
  • 2 cups whole wheat flour
  • ½ inch ginger
  • Salt to taste
  • ¼ teaspoon ajwain
  • 2 tablespoon oil


  • Blend the spinach leaves with green chili , ginger and ¼ cup of water. You will get about 1 ½ cup of spinach puree. Be sure to grind it well to make a smooth puree.
    2 cup spinach leaves, ½ inch ginger, 1 green chili
  • In a large bowl, mix the whole wheat flour with salt, ground ajwain, followed up by oil, and mix thoroughly.
    2 cups whole wheat flour, Salt to taste, ¼ teaspoon ajwain
  • Add spinach puree (add little water only if required) in small quantities and knead the dough until there are no lumps. Make equal portions of the soft dough into small dough balls.
  • Roll the dough ball into a flat and round shape with a rolling pin.
  • Place a skillet over medium heat and grease it lightly as the skillet heats up.
  • Place the flat dough (paratha) on the skillet.
  • Flip it when you see bumps rising.
  • Continue to flip until both sides are cooked to golden brown spots.
  • Spread a thin layer of oil and flip the flatbreads for a couple of minutes.



  • Use a food processor to prepare the spinach puree to save time.
  • Pureed spinach is better than chopped spinach because it help is equal the distribution of spinach flavor in paratha dough.
  • For best results, knead the dough well until it gives in easily with finger pressure.
  • If you're not a fan of green food, you can cook the plain parathas without the spinach puree and it will still taste great!
  • Feel free to replace spinach with other greens like kale or Swiss chard. That's a great way to add variety.
  • Cook the spinach paratha on a hot tawa (griddle) instead of a non-stick pan, for best results.
  • Adding a pinch of red chili powder and garam masala to the dough would make it more flavorful. Another idea to add flavor would be adding cumin powder.
  • If the dough appears too dry or hard to knead, add a little oil or a teaspoon of warm water and continue kneading.


Calories: 282kcal | Carbohydrates: 47g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 15mg | Potassium: 345mg | Fiber: 7g | Sugar: 1g | Vitamin A: 1413IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 3mg