Spinach & Cheese Paratha
A soft, flaky Indian flatbread stuffed with a mixture of spinach and cheese, seasoned with mild spices, perfect for breakfast, lunch, or dinner.
Ingredients
- 1.5 cup whole wheat flour
- Water (as needed for kneading)
- A pinch of salt
- 1 teaspoon oil or ghee
- 1 cup finely chopped spinach (blanched and drained)
- 1/2 cup grated paneer or shredded cheese (like mozzarella or cheddar)
- 2 green chilies (finely chopped, optional)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- Salt to taste
- A pinch of black pepper
- 1 teaspoon oil or ghee (for sautéing spinach)
- Ghee, butter, or oil for shallow frying on the tawa.
Instructions
- In a large bowl, combine the whole wheat flour, salt, and oil. Gradually add water and knead it into a soft dough. Cover the dough and let it rest for 15–20 minutes.
- Heat 1 teaspoon of oil or ghee in a pan. Add the chopped spinach and sauté until it wilts and all moisture evaporates. Allow it to cool.
- Mix the sautéed spinach with grated cheese, cumin powder, garam masala, salt, and black pepper. Set the filling aside.
- Divide the dough into equal portions and roll each portion into a small ball.
- Take one ball of dough and roll it out into a 4-inch circle.
- Place 2 tablespoons of the spinach-cheese filling in the center.
- Bring the edges together, seal the filling, and roll it gently into a paratha (6–7 inches in diameter).
- Heat a tawa (griddle) over medium heat. Place the rolled-out paratha on the tawa.
- Cook one side until light golden spots appear, flip, and cook the other side.
- Apply a little ghee, butter, or oil, and press gently with a spatula. Flip again and repeat until both sides are golden brown and cooked evenly.
- Serve the spinach and cheese paratha hot with yogurt, pickle, or mint chutney.
Note
- Be sure to drain excess moisture from the spinach before adding it to the filling to prevent the dough from becoming soggy.
- You can add other fillings like mashed potatoes or herbs for extra flavor.