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Hearty Stuffed Spinach Parathas with Brinjal and Butternut
A warm pan, buttery dough, and a cozy veggie filling. These Stuffed Spinach Parathas are the kind of thing you make when you want something comforting but still a little special.
Why You Will Love and Enjoy Stuffed Spinach Parathas
- Flaky buttery layers with a warm veggie masala center make every bite comforting.
- Great for sharing, party platters, or a cozy family meal.
Cozy homemade parathas with brinjal, butternut and fresh spinach
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Stuffed Spinach Parathas
- Prep Time: 35 minutes
- Rest Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
Description
Stuffed Spinach Parathas bring together flaky layered dough and a warm vegetable masala filling. The brinjal, butternut, and spinach cook down into a rich center that turns beautifully crisp in a hot skillet.
Ingredients
Vegetable Filling
- 2 Tbsp butter
- 5 baby onions, thinly sliced
- 1 large brinjal, peeled and diced
- 1/4 butternut squash, peeled and diced
- 1/2 packet baby spinach, roughly chopped
- 1 small tomato, finely chopped
- 1/4 tsp turmeric
- 1 tsp leaf masala
- 1 tsp cumin masala
- 1/2 tsp Badshah / Barshap Masala
- Salt to taste
- Small handful fresh dhania (cilantro), chopped
- Optional: 1 to 2 green chillies, finely chopped
Roti Dough
- 3 cups Self-Rising flour
- Salt to taste
- About 1 to 1 1/4 cups of hot water
- Butter, softened, for layering and frying
For Serving
- Yogurt raita
Instructions
Vegetable Filling
- Heat 2 Tbsp butter in a large pan over medium heat.
- Add the 5 sliced baby onions and cook until lightly golden and fragrant, about 5 minutes.
- Stir in the 1 large diced brinjal, 1/4 diced butternut squash, and 1 small, chopped tomato.
- Cover the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally. The vegetables should soften and release their own moisture. Do not add water.
- Once the vegetables are tender, add 1/4 tsp turmeric, 1 tsp leaf masala, 1 tsp cumin masala, 1/2 tsp Badshah / Barshap Masala, and salt to taste.
- Stir well and cook uncovered for another 5 minutes so the mixture becomes fairly dry but still moist.
- Stir in the 1/2 packet chopped baby spinach and cook just until wilted, about 1 minute.
- Remove from the heat and mix in the chopped dhania and optional chopped green chilli.
- Spread the filling on a plate and let it cool completely. This helps prevent soggy parathas later.
Dough
- In a large bowl, combine 3 cups Self-Rising flour with salt to taste.
- Slowly add hot water (about 1 to 1 1/4 cups) while mixing until a soft dough forms.
- Knead for 6 to 8 minutes until the dough is smooth and soft. If the dough feels sticky, dust lightly with flour.
- Cover and let the dough rest for 10 minutes.
Shape Layered Roti
- Divide the dough into 24 equal balls.
- Roll each ball into a thin circle.
- Spread a light layer of Butter over each circle.
- Roll the dough into a cigar shape, then twist and spiral it into a tight coil. This spiral creates the flaky layers.
- Let the spirals rest for 10 minutes.
Assemble Stuffed Parathas
- Roll 12 spiralled dough balls into medium circles.
- Place about 2 to 3 Tbsp vegetable filling in the center of each.
- Roll the remaining 12 dough balls into similar circles and place them on top.
- Press the edges together firmly by using a fork to crimp the edges so the filling stays inside.
- Place the assembled parathas in the refrigerator for 20 minutes. This helps them hold their shape while frying.
Cook Parathas
- Heat a non-stick pan or skillet over medium heat.
- Cook each paratha with a little Butter, about 3 to 4 minutes per side, until golden brown and lightly crisp.
- If needed, keep cooked parathas warm in an oven while finishing the rest.
Serve
- Serve hot with yogurt raita. These are wonderful as a main meal, cut into wedges for parties, or even as a hearty snack.
Notes
Created, prepared, tried, and tested by Nazley
Brinjal, butternut, and spinach cook together into a rich filling tucked inside layered dough. Fried until golden, they become a comforting dish that works for meals or gatherings.
Stuffed Spinach Parathas bring together flaky layered dough and a savory vegetable filling that cooks beautifully in a hot skillet. The warm blend of brinjal, butternut, spinach, and spices creates a comforting dish that feels satisfying from the first bite.
Served with cool yogurt raita, the golden crust and tender center make these parathas perfect for relaxed meals, sharing with friends, or enjoying straight from the pan while still warm.
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