Spinach and Gram Flour Mughlai Paratha Recipe
13 minutes
833 reads
About Spinach and Gram Flour Mughlai Paratha Recipe
Indulge in the irresistible flavors of this Spinach and Gram Flour Mughlai Paratha, a delightful twist on a classic Indian flatbread. This recipe combines the wholesome goodness of spinach and whole wheat flour with aromatic spices, creating a vibrant and flavorful breakfast or snack.The subtly spiced filling of spinach, gram flour, and warming spices is perfectly encased within soft, golden parathas. Each bite offers a delightful contrast of textures and tastes, making it a satisfying and healthy meal option.Easy to make and incredibly delicious, this recipe is perfect for a quick and healthy weeknight meal or a special weekend brunch. Impress your family and friends with this flavorful and authentic Indian dish!
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Recipe Time & More
Prep5 minutes
Cook8 minutes
Total13 minutes
Ingredients
For the Dough
- 2 cup Wheat Flour whole
- 1 cup Spinach blanched and pureed, from approximately 1 cup of fresh spinach, puree
- 1 tsp Salt or to taste
- 1/2 tsp Chili Powder red
- 1/2 cup Water approximately, more as needed to achieve a soft dough
For the Filling
- 1/2 cup Gram Flour also known as besan
- 1 cup Spinach chopped, finely
- 1/2 tsp Chili Powder red
- 1/2 tsp Mango Powder amchur powder, dry
- 1/2 tsp Salt or to taste
- 1 tsp Coriander Powder dhania
- 1/2 tsp Garam Masala
- 1/4 cup Water approximately, more as needed to form a smooth paste
- 2 tbsp Oil for cooking
Instructions
Prepare the Dough
- Combine whole wheat flour, spinach puree, salt, and red chili powder in a bowl. Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth.
Prepare the Filling
- In a separate bowl, combine gram flour, chopped spinach, red chili powder, dry mango powder, salt, coriander powder, and garam masala. Add water gradually until a smooth paste forms.
Assemble and Cook the Parathas
- Divide the dough into equal-sized balls. Roll each ball into a thin circle. Spread a spoonful of the spinach filling in the center.
- Fold the edges of the circle towards the center, sealing the filling inside, and press gently to form a square shape.
Cook on the Tawa
- Heat a flat griddle (tawa) over medium heat. Lightly grease the tawa with oil. Place the paratha on the hot tawa and cook for 1-2 minutes per side, or until lightly browned and cooked through. Apply a little oil to the surface during cooking for extra crispiness.
Serve
- Serve hot with your favorite chutney or pickle.
Recipe Notes
Expert Tips for the Best Spinach Mughlai Paratha
- For a vibrant green color, use fresh, high-quality spinach. Blanch it briefly before pureeing to retain its color and nutrients.
- Adjust the amount of red chili powder to your preferred level of spiciness.
- Don't overcook the parathas, as this can make them dry. Cook over medium heat until golden brown and cooked through.
- For extra flavor, add a pinch of asafoetida (hing) to the filling.
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Recipe Nutrition
Calories: 199kcalCarbohydrates: 41gProtein: 7gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 570mgFiber: 3g
Pradhika prat Panchal
Articles: 10
4 Comments
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This looks so inviting! Thank you.
Wow, this looks fantastic!
This looks so tasty! Thank you.
Such a tempting dish! Thank you.