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Spinach & Kale Paratha

A healthy version of a staple in Indian homes.
Prep Time20 mins
Cook Time20 mins
Resting Time30 mins
Total Time40 mins
Course: healthy, kid friendly, lunch, dinner, vegan
Cuisine: Indian
Servings: 4


For the Dough

  • 1 1/2 cup whole wheat flour
  • 1 tsp oil
  • 1 tsp carom seeds/ ajwain
  • 1 cup blanched spinach
  • 1/2 cup blanched kale
  • 1 clove garlic
  • 1/2 cup onions finely chopped
  • 1 cup hot water


For the Greens

  • Boil some water and add the fresh spinach ( about a bunch) and half a bunch of kale with a clove of garlic to it. Lower the flame and cook for a minute.
  • Strain the greens and garlic and pulse with some salt till you have liquid almost of smoothie consistency. You can use the water that you boiled the greens in to thin out the mix if needed.

For the Dough

  • In a shallow, wide bowl add the flour, carom seeds, oil, salt and green puree. Mix well with your hands and then add hot water as needed to knead the dough.
  • Knead the dough for 5 minutes to the point where it comes together and bounces back a bit when you press into it. The dough ball should not be too soft as it will be hard to roll out later.
  • Cover with a wet napkin and set aside for 30 minutes. Alternately if making later, place in an air tight container and refrigerate.
  • Saute the onions with a pinch of salt in a tsp of oil till golden and add to the dough once cool.
  • Once rested knead the dough again for 5 minutes and make balls about 16 equal parts.
  • Heat a heavy bottom griddle or a cast iron pan or any flat bottom griddle you have on medium high heat.
  • Start rolling out the dough and sprinkle some flour as you go to avoid sticking on the rolling surface. Make sure the thickness of the paratha is about 1/8 inch.
  • On the hot pan, place the rolled out dough and cook for 30 seconds and flip to other side and cook for another 30 seconds.
  • Smear some oil on the cooked side and press down with a spatula to release air and flip. Repeat oiling and cook till you see a crisp surface about a minute. Repeat cooking on the other side.
  • Make sure to press while cooking to get the golden crisp that makes them so delicious.
  • Hot off the pan and they are ready to serve!


  • I usually roll out all my dough at the same time so its easier to cook them with clean hands.
  • If you want to store the parathas for later, toast them on either side for 40 seconds and place them in a flat box or bag to use later. Try storing them flat.
  • You can use ghee or oil for cooking them