Description
Spinach cheese paratha is a wholesome and comforting flatbread stuffed with sautéed spinach, melty mozzarella, and warm spices. It’s ideal for breakfast, lunch, or dinner and pairs perfectly with yogurt or pickle.
Ingredients
- 250 gm wheat flour
- 100 ml water
- Salt to taste
- 2 cups chopped spinach
- 1 onion, sliced
- 4 garlic cloves, chopped
- 1 finely chopped chili
- 1 tbsp amchur (dry mango powder)
- Salt to taste (for filling)
- 1/2 cup mozzarella cheese
- 1/2 tsp black pepper powder
- 2 tbsp oil
- Oil or ghee, for cooking paratha
Instructions
- Mix wheat flour, water, and a pinch of salt. Knead into a soft dough and let rest for 15 minutes.
- Heat oil in a pan. Add garlic and onion; sauté until golden.
- Add spinach, chili, amchur, black pepper, and salt. Cook until spinach softens and moisture evaporates. Cool slightly.
- Mix the cooled spinach mixture with mozzarella cheese.
- Divide the dough into balls. Roll each into a disc, place filling in the center, and fold to seal.
- Gently roll the stuffed dough into a paratha.
- Cook on a hot skillet or tawa, applying a little oil or ghee on both sides until golden spots appear.
- Serve hot with curd, pickle, or chutney.
Notes
- Ensure the filling is dry and cooled to prevent leaks.
- Use paneer or processed cheese as an alternative to mozzarella.
- Add grated carrots or beetroot for extra nutrition.
- Multigrain flour can replace part of the wheat flour.
- Reheat on skillet for best texture; microwave for convenience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 paratha
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 20mg
