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.
Serving Size: 1 Paratha
Prep Time: 1 hour
Cooking Time: 7-9 minutes
- 3 teaspoons sunflower oil, divided use
- 1 teaspoon ajwain seeds
- 1 teaspoon finely grated peeled gingerroot
- 1 green chile, finely minced (seeds discarded)
- 1 cup (tightly packed) baby spinach, chopped
- 1/2 teaspoon fine sea salt, divided use
- 1/2 teaspoon amchoor (mango) powder
- 1 teaspoon ground cumin
- 2 cups plus 1 tablespoons whole-wheat pastry flour, divided use
- 2/3 cup water
- In a heavy-bottomed pan, heat 1 teaspoon oil over medium-high heat. Add the ajwain seeds, gingerroot, and chile. Cook for about 1 minute, stirring frequently.
- Add the spinach and ¼ teaspoon 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.
- To make the dough for the paratha: mix 2 cups flour and the remaining ¼ teaspoon 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.
- After the standing time, knead the dough once again. Shape into 8 balls. Lightly dust your work surface with the remaining 1 tablespoon flour. Using a rolling pin, flatten each dough ball so it’s 6 inches in diameter.
- 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.
- Turn the paratha. Brush with ¼ teaspoon 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.
- Remove from the skillet. Repeat the cooking process with the remaining pieces of dough and remaining oil. Serve hot.
1 1/2 Starch
|Calories from Fat||20|
|Total Fat||2 g|
|Saturated Fat||0 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1.5 g|
|Monounsaturated Fat||0.5 g|
|Total Carbohydrate||25 g|
|Dietary Fiber||4 g|
|Added Sugar||0 g|