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.





Serves: 8

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from the skillet. Repeat the cooking process with the remaining pieces of dough and remaining oil. Serve hot.



1 1/2 Starch

Nutrition Facts

Calories 130
    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
Cholesterol 0 mg
Sodium 150 mg
Potassium 180 mg
Total Carbohydrate 25 g
    Dietary Fiber 4 g
    Sugars 0 g
    Added Sugar 0 g
Protein 3 g
Phosphorus 115 mg