Vegetarian Spinach & Tomato Stuffed Parathas

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Indian · 40 min · vegetarian, vegan

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Ingredients

• 1 cup whole wheat flour
• 1 cup, chopped fresh spinach
• 1/2 cup, finely chopped ripe tomatoes
• 1, finely chopped green chilies
• 1/2 tsp, grated ginger
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• to taste salt
• 1 tbsp oil (vegetable or mustard)

Method (tap to check — screen stays awake)

1. In a large bowl, combine the whole wheat flour with 1/2 tsp salt and enough water to knead into a soft dough. Cover and set aside.
2. Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add grated ginger, chopped green chilies, and chopped tomatoes. Cook until tomatoes soften, about 3-4 minutes.
4. Add chopped spinach, turmeric powder, garam masala, and salt. Cook until spinach wilts and mixture reduces, about 5 minutes. Remove from heat and let cool slightly.
5. Divide the dough into 4 equal balls. Roll each into a small circle. Spoon some spinach-tomato filling onto the center, then fold and seal to form a stuffed ball.
6. Gently roll out each stuffed ball into a flat circle, about 6-8 inches in diameter.
7. Heat a tava or skillet over medium-high heat. Cook each paratha for 2-3 minutes per side until golden spots appear, brushing with a little oil as needed.
8. Serve hot with yogurt or chutney.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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