Whole-Wheat Spinach Parathas

Whole-Wheat Spinach Parathas
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Indian Cuisine Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
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.
  • Prep time
    1 hr
  • Cook time
    10 min
  • Servings
    8 Servings
  • Serving size
    1 paratha
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 paratha
  • Amount per serving Calories 130

  • Total Fat 2g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 150mg
  • Total Carbohydrate 25g
    • Dietary Fiber 4g
    • Total Sugars 0g
    • Added Sugars 0g
  • Protein 3g
  • Potassium 180mg
  • Phosphorus 115mg

Choices/Exchanges: 1 1/2 Starch



  • water
    2/3 cup
  • ground cumin
    1 tsp
  • whole-wheat pastry flour (divided)
    2 cups plus 1 tbsp
  • amchoor (mango) powder
    1/2 tsp
  • baby spinach (chopped)
    1 cup (tightly packed)
  • fine sea salt (divided use)
    1/2 tsp
  • sunflower oil (divided use)
    3 tsp
  • grated fresh ginger
    1 tbsp
  • ajwain seeds
    1 tsp
  • green chile (seeds discarded, finely minced)


  1. Remove from the skillet. Repeat the cooking process with the remaining pieces of dough and remaining oil. Serve hot.

  2. 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.

  3. Turn the paratha. Brush with ¼ tsp 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.

  4. After the standing time, knead the dough once again. Shape into 8 balls. Lightly dust your work surface with the remaining 1 Tbsp flour. Using a rolling pin, flatten each dough ball so it’s 6 inches in diameter.

  5. In a heavy-bottomed pan, heat 1 tsp oil over medium-high heat. Add the ajwain seeds, gingerroot, and chile. Cook for about 1 minute, stirring frequently.

  6. Add the spinach and ¼ tsp 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.

  7. To make the dough for the paratha: mix 2 cups flour and the remaining ¼ tsp 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.