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Last May I featured Manjula’s Spinach Paratha recipe on the vegetarian carnival. Spinach parathas are an Indian flatbread stuffed with a spicy spinach filling. I finally had the opportunity to make these tonight and already I can’t wait to make them again. These tortilla-like parathas were surprisingly easy to make and I loved the cumin-spiked spinach. My only complaint is that I couldn’t get mine to puff up the way hers did in the video. This I blame on my lack of a cast iron skillet. I tried making a couple under the grill in the oven and they turned out more like pizza bases, but I still enjoyed them (this I did after putting out the fire that the grill set on some old cheese grease that was left in a pan - whoops).

After cooking the parathas, I put them in some foil and kept them warm in the oven. This had a bonus effect of softening the bread making them easier to fold up and wrap with yummy things like lentil dal with panch phoran. For you protein junkies, do you know what you get when combine the leguminous lentil with the whole wheat paratha? That’s right: a complete protein. Feast on that!

Manjula recommends serving parathas with yogurt and pickles, or filling them with cheese! Yum. Just like a quesedilla. Just don’t set fire to the grease.

For more paratha goodness, check out lolo’s Aloo Parathas at VeganYumYum!

Spinach Paratha [Manjula's Kitchen]
Aloo Parathas [VeganYumYum]

Related posts:

1. Fast and Easy Spinach Souffle
2. I’m strong to the finish cuz I eat my spinach…
3. Vegetarian Carnival
4. Homemade Chapatis
5. Cocoa-Spiked Red Sauce for Enchiladas

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