Spinach - Spring Onion Stuffed Paratha (Flatbread) | How to make Spinach, Spring Onions and Cheese Paratha

 Spinach Spring Onion Stuffed Paratha 

 Spinach, Spring Onion and Cheese Flatbread

 Paratha is a traditional Indian unleavened flatbread. Paratha can be made using different vegetables and paneer(Indian cottage cheese) and it is a very popular breakfast dish. Paratha is made in many different ways all over India, some are stuffed and in some recipes the vegetables can be mixed with the dough. 

  Spinach, spring onion and cheese paratha is one of my kids' favourite. It is very easy to make and is perfect for breakfast or packing in lunchboxes. The stuffing requires no cooking. Instead of cheese, grated paneer or firm tofu(for vegan version) can be used. Serve paratha with homemade yogurt, Indian pickle or chutney.

Ingredients

For the Dough:

2 cups Whole wheat flour, plus additional for rolling

1/2 teaspoon  Salt

1 teaspoon Oil plus more to cook the paratha

3/4-1 cup  Water

For the Stuffing:

1.5 - 2 cups,  Chopped spinach 

1/2 cup,Spring onions(thinly sliced)

1/2 cup, grated cheese or paneer*(I have used Colby Jack cheese)

1.5 tablespoon, Flaxseed powder(optional)

1 tablespoon, Chopped garlic* (fine)

1 tablespoon, Coriander powder

1 teaspoon, Cumin seeds( roasted)

1-2 , Green chillies - finely chopped

1/2 teaspoon, Salt (adjust to taste)

Notes* 

1. Grated extra firm tofu that has been drained, patted dry can be used for vegan version.

2. 1 teaspoon garlic powder can be used instead of fresh garlic.

Step by step video instruction can be found here:

Method:

 To make the dough:

1. Mix the whole wheat flour, salt in a mixing bowl. Gradually add the water to make a semi-soft dough. Drizzle oil and knead the dough until smooth. Cover and set aside for 15-20 minutes.

To make the Stuffing:

1. In a bowl, combine chopped spinach, spring onions and grated cheese/paneer. Add all the spices and mix well.

To make the Paratha:

1. Heat a griddle or pan on medium heat. Divide the dough into 6-8 portions. Roll the dough ball in flour and roll into a 6-7 inch circle. 
2. Add the stuffing in the center of the rolled dough, leaving about 2 inches  margin on all sides. Fold over the dough to form a square. Sprinkle with some flour. Roll gently to an even thickness of about 1/4 inch.
3. Cook the paratha on both side till golden spots start appearing on the paratha. Drizzle little oil and cook on both sides until goden brown.
4. Serve hot paratha with homemade yougurt or Indian pickle or chutney.