Spinach cheese paratha is one of my favorite comfort foods because it combines wholesome spinach, melty mozzarella cheese, and warm spiced flavors all wrapped in a soft whole wheat flatbread. It makes for a filling breakfast, a light lunch, or even a cozy dinner when served with yogurt or pickle.

Why You’ll Love This Recipe

I love how this paratha is packed with nutrients from spinach while still feeling indulgent with gooey cheese inside. The spices add just the right amount of flavor without overpowering the taste of the vegetables. What I enjoy most is that it’s easy to prepare and works well as a meal on its own or as part of a bigger spread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:
250 gm wheat flour
100 ml water
salt to taste

For the filling:
2 cups chopped spinach
1 onion, sliced
4 garlic cloves, chopped
1 finely chopped chili
1 tbsp amchur (dry mango powder)
salt to taste
1/2 cup mozzarella cheese
1/2 tsp black pepper powder
2 tbsp oil

Directions

1. Mix the wheat flour, water, and a pinch of salt, then knead into a soft dough. Let it rest for about 15 minutes.

2. Heat oil in a pan, add garlic and onion, and sauté until golden.

3. Stir in spinach, chili, amchur powder, black pepper, and salt. Cook until the spinach softens and any extra moisture evaporates. Allow it to cool slightly.

4. Mix the cooled spinach mixture with mozzarella cheese.

5. Divide the dough into balls, roll each one out, and place some filling in the center.

6. Fold and seal the dough, then gently roll again into a paratha.

7. Cook on a hot tawa or skillet until golden spots appear, applying a little oil or ghee on both sides.

8. Serve hot with curd, pickle, or chutney.

Servings and timing

This recipe makes 2 servings and takes about 40 minutes from start to finish.

Variations

I sometimes swap mozzarella with paneer or processed cheese for a different flavor. Adding grated carrots or beetroot to the filling makes it even more nutritious. If I want a spicier version, I put in extra green chili or sprinkle some red chili flakes. Whole wheat can also be partially replaced with multigrain flour for a nuttier taste.

Storage/Reheating

I like to store leftover parathas in an airtight container in the refrigerator for up to 2 days. When reheating, I warm them on a skillet to bring back the crispy texture. If I’m in a hurry, a microwave also works, but the pan method keeps them fresher.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach, but I make sure to thaw and squeeze out excess water before cooking, so the filling doesn’t get soggy.

Which cheese works best for this paratha?

I usually prefer mozzarella because it melts beautifully, but cheddar, paneer, or processed cheese also work well.

How do I prevent the filling from leaking out?

I make sure the filling has cooled completely and is not watery. Sealing the dough edges tightly before rolling helps too.

Can I make the dough ahead of time?

Yes, I often prepare the dough a few hours ahead and keep it covered. It makes rolling faster when I’m ready to cook.

What can I serve with spinach cheese paratha?

I like serving it with plain yogurt, mint chutney, or pickle. It also tastes great with a simple tomato ketchup for kids.

Conclusion

Spinach cheese paratha is one of those recipes I keep coming back to because it’s wholesome, flavorful, and satisfying. I love how versatile it is, whether I enjoy it for breakfast, pack it for lunch, or have it as a light dinner. With simple ingredients and easy steps, it’s a dish that never fails to comfort and delight.