Parathas are a quintessential, popular unleavened Indian flatbread that is made with whole wheat flour or atta. Paratha is made of two words – “para” and “atta” where par means layers and atta means whole wheat dough. Parathas are made either by laminating dough or as stuffed parathas, which is what I will be showcasing in this recipe.
Parathas are associated as a North Indian food. Stuffing for parathas can vary anywhere from only potatoes, to minced cauliflower, or radish (mooli) parathas, to leftover daal which is stuffed into parathas. There are meat parathas too where the dough is stuffed with keema or lamb.
What are Potato-Paneer Spinach Parathas?
I have been making these Potato-Paneer Spinach Parathas for as long as I can remember. When my kids were little, I would think of ways to include protein, carbs and vegetables into a meal. I also wanted them to understand and learn different Indian foods and get accustomed to it.
So I would make a stuffing with boiled, mashed potatoes and finely grated paneer, along with spices like garlic, ginger, green chillies, cumin seeds and cilantro. The dough is made with whole wheat flour, along with a quick boil of spinach, that is pureed and added into the flour, along with a bit of salt and kneaded until it forms a soft pliable dough.
The stuffing is added to the dough, covered into a tight parcel and then rolled until thin enough. It is then cooked on a skillet with a bit of oil or ghee until you see brown spots on either sides, and served hot.
This way I was able to ensure that they get all the nutrients in the paratha to make it a wholesome meal, accompanied with some plain yogurt and mango pickle.
What is the stuffing for the Potato-Paneer Spinach Parathas made of?
The ingredients of the Potato-Paneer stuffing are:
- White potatoes : The potatoes are boiled and mashed completely. You can even grate them to make it easier to ensure that the potatoes are completely mashed.
- Paneer : I use the Nanak Paneer brand from the Indian store. I finely grate the paneer so that it mashes well for the final mixture.
- Red onions : finely chopped red onions
- Alliums: ginger, garlic and green chillies
- Spices : cumin seeds, Kashmiri red chilli powder and garam masala are the spices used in the stuffing
- Cilantro
How to make the Potato-Paneer stuffing?
The stuffing is made by adding all the ingredients together on a large plate, and mixing it well until it is completely mashed.
The stuffing is then divided into 9 equal portions. Each portion is rolled between the palm of your hands to form a round and even ball.
How to make the spinach dough for the Potato-Paneer Spinach Parathas?
The spinach dough is made with 4 ingredients:
- Whole wheat flour : you can use any brand that you are comfortable with for the whole wheat flour. I use the Sujata brand from the Indian store.
- Spinach puree : Spinach is boiled for a minute in little water. It is then pureed along with the water to make a smooth spinach water, which is used to bind the dough.
- Vegetable oil : to bind the dough and make it smooth.
- salt
The spinach dough is made by binding all the ingredients together in a large deep bowl. Be sure to cool the spinach puree until you are able to handle it. It should be warm so that the dough binds well. You want to use up all the dry bits of flour in the bowl to form a dough. If the dough is slightly sticky, add 2-3 tablespoons of additional whole wheat flour and then bind again until it forms a smooth dough.
TIP: When you touch the dough after it is bound, it should form a nice smooth indentation.
Divide the dough into 9 portions and roll each portion between the palm of your hands to form a round ball. Flatten each ball to form a small disc.
Essential tips on how to assemble and cook the Potato-Paneer Spinach Parathas?
The steps are listed as below:
- First roll the small disc of dough to about 4 inches in diameter.
- Next add a ball of the potato-paneer stuffing in the center of the rolled dough.
- You want to start gathering the dough around the stuffing in a pleated fashion such that it forms a parcel, with extra dough on the top. Pinch off the extra dough, and then flatten the round ball to form a flat dough.
- Using a rolling pin, with gentle continuous movements, roll out the dough to form the paratha about 7-8 inches in diameter. Be gentle so as not to break the paratha.
- You want to cook the paratha on a hot skillet, using a little bit of oil or ghee around the paratha, and on top as well.
- Cook the paratha for 2 minutes until there are brown spots on the bottom. Flip the paratha using a spatula, and cook the other side for 2 minutes. You will see the paratha puff into a round ball. This comes with practice so do not fret if you do not see a puffed paratha.
- You want to have brown spots on both the sides of the paratha. Set it aside on a plate once you are done cooking the paratha.
What kind of marble board can I use for rolling the dough?
The marble board that I have is linked here. It is about 10 inches in diameter, has feet, and I use this for rolling out all the Indian unleavened breads.
What kind of whole wheat flour shall I use?
You can use the whole wheat flour brand Sujata that is available at the Indian store. You can also find Indian whole wheat flour on Amazon at the link here.
What kind of Kashmiri red chilli powder shall I use?
The Kashmiri red chilli powder is available at the Indian store, or you can purchase it from Amazon at the link here.
What shall I do with the leftover parathas?
You can cover the leftovers in aluminum foil and store in the fridge for upto a week.
How do I reheat the parathas?
The parathas can be reheated, either in the microwave or on the stove. I prefer the stove, so that it crisps up slightly on the edges.
What can I serve the parathas with?
Parathas are an important part of a traditional breakfast from the Indian subcontinent. Traditionally, it is made using ghee but oil is also used. The paratha is usually eaten with dollops of white butter on top of it. Common side dishes are curd, fried egg, omelette and/or mango pickle, along with some raw red onion slices as well.
Parathas can even be eaten as a main meal as it is in our home.
Other vegetarian recipes that are popular on the blog, that serve as main meals are:
If you do make this recipe, please do not forget to tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
Potato Paneer Spinach Paratha
Ingredients
Potato-Paneer Mixture
- 550 grams white potatoes
- 190 grams paneer, finely grated
- ¼ cup red onion, finely diced
- 1 teaspoon cumin seeds
- 1 inch ginger
- 2–3 garlic cloves
- 2 green chillies
- 2 teaspoons table salt
- 2 teaspoons garam masala
- 2 teaspoons Kashmiri red chilli powder
- ¼ cup cilantro, finely chopped
Spinach dough
- 1 ¼ cups water
- 150 grams spinach, washed
- 350 grams whole wheat flour
- 2 teaspoons table salt
- 2 tablespoons vegetable or any neutral oil
- Whole wheat flour
- Neutral oil like vegetable oil or ghee for cooking the parathas
Get Recipe Ingredients
Method
Potato-Paneer Mixture
- Boil the potatoes until fork tender. Cool completely, remove the skin.
- Grate the potatoes on the fine side of the grater into a large bowl.
- Add the grated paneer, red onion and cumin seeds.
- In a mini food processor, add the ginger, cloves and green chillies and make a fine paste. Add the paste to the mixture.
- Add salt, spices and cilantro.
- Mix until well combined.
- Divide into 9 portions and roll each portion into a ball between the palm of your hands. Set aside.
Spinach dough
- In a large pot, on medium heat, add the water and bring to a simmer.
- Add the spinach and stir it around with a spatula, until the spinach is wilted. Switch off the stove.
- Add the mixture into a blender and blend until you get a smooth puree. Cool until warm, you should be able to touch it with your bare hands.
- In a large bowl, add the whole wheat flour, salt and the spinach puree and knead the dough with your bare hand for about 2 minutes, until you do not see any flour on the sides of the bowl. Add the oil. Keep kneading for about 2-3 more minutes until you get a smooth, pliable dough. If the dough is sticky, add about 2 to 3 tablespoons of additional flour and knead again until it is not sticky. Cover with a damp cloth or damp paper towel and set it aside for 30 minutes.
- Divide the dough into 9 portions, and roll each portion into a ball between the palm of your hands. Set aside.
Assemble and cook the parathas
- Setup an assembly line of the potato-paneer balls, the spinach dough balls, a small bowl with whole wheat flour.
- Place your marble board and rolling pin ready on your work surface as well.
- Place a medium to large skillet on medium-high heat on the stove.
- Flatten the spinach dough ball into a round disc and dip it into the bowl of whole wheat flour, and place it onto the marble board.
- Start rolling the flattened disc to form a round disc about 4 inches in diameter.
- Place a potato-paneer ball in the middle, and start wrapping the dough around it like a small parcel with excess dough on the top. You can pinch and remove the excess dough. Flatten the round ball into a disc.
- Sprinkle whole wheat flour on the top of the disc and on the marble board, and gently start rolling the dough into a large disc about 7 to 8 inches in diameter. Use gentle and continuous back and forth strokes to move the dough around in a circular motion, such that it flattens and grows in diameter to form a large circular disc.
- Gently place the paratha onto the heated skillet. Add about 2 to 3 teaspoons of oil or ghee around the paratha, and on top to grease it. Cook the paratha for about 2 minutes. Flip it using a spatula, onto the other side, you should see that the flipped side will have brown spots. Cook the second side for about 2 minutes. If rolled well, the paratha will puff up like a balloon. This takes practice but you will eventually get the hang of it once you make it a few times.
- Flip it again to see if the second side is cooked well, and has enough brown spots. If yes you can flip it again and place it on a large plate on the side.
- Repeat the process for the remaining 8 parathas.
- Serve immediately with yogurt and some mango pickle and/or onions.
Note: You can cover the leftovers in aluminum foil and store in the fridge for upto a week.
Notes
What kind of marble board can I use for rolling the dough?
- The marble board that I have is linked here. It is about 10 inches in diameter, has feet, and I use this for rolling out all the Indian unleavened breads.
What kind of whole wheat flour shall I use?
- You can use the whole wheat flour brand Sujata that is available at the Indian store. You can also find Indian whole wheat flour on Amazon at the link here.
What kind of Kashmiri red chilli powder shall I use?
- The Kashmiri red chilli powder is available at the Indian store, or you can purchase it from Amazon at the link here.
What shall I do with the leftover parathas?
- You can cover the leftovers in aluminum foil and store in the fridge for upto a week.
How do I reheat the parathas?
- The parathas can be reheated, either in the microwave or on the stove. I prefer the stove, so that it crisps up slightly on the edges.
What can I serve the parathas with?
- Parathas are an important part of a traditional breakfast from the Indian subcontinent. Traditionally, it is made using ghee but oil is also used. The paratha is usually eaten with dollops of white butter on top of it. Common side dishes are curd, fried egg, omelette and/or mango pickle, along with some raw red onion slices as well.
