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Hara Bhara Paratha
By
DK
on Jul 23, 2010
Our dinner regular is Roti and Paratha. Now when its going to be almost the same every single day, I like to make it interesting by adding different elements to it by way of stuffing. Also I find it easier to make parathas which enables me to slack off on a side dish since mostly parathas by themselves are heavy and don't need much by way of a side dish. Simple raita and pickle is mostly enough to suffice a full blown meal. Even if you are planning for a side dish, make sure its something very light and gravy based. You need something to balance the heavy parathas with something light.
I chanced upon this paratha during a visit to an Indian restaurant which we had never been to earlier. We loved their selection and we ordered this paratha. It read Hara bhara paratha with a cauliflower, spinach and potato filling. It tasted yummy especially since there was some Ghee involved in the cooking. Nothing beats the taste of ghee! Ghee lovers will scoff at butter for sure - but well Ghee is more calorie rich than butter. Sigh! :( Anyways, I used their base idea to recreate the same at home, my way. If you know me, then you will understand my need to incorporate paneer somehow ;)! I am to Paneer what Paula Deen is to Butter! ;)
So I added some Paneer to the mix of stuffing :) But this is a versatile dish. You can add whatever stuffing strikes your fancy. The spices are also easily customizable. I used what I had on hand on that day but get wild with it :)
So I added some Paneer to the mix of stuffing :) But this is a versatile dish. You can add whatever stuffing strikes your fancy. The spices are also easily customizable. I used what I had on hand on that day but get wild with it :)
Basic Information
Prep Time: 30 min to 1 hour
Cook Time: Under 15 min
Serves: 4 people
Yield: Approximately makes around 8-12 parathas depending on the size
Ingredients
- For the cover
- 3 cups whole wheat flour
- about 2 cups spinach
- little salt to taste
- 1-2 tbsp plain yogurt ( I used Greek Yogurt- fat free )
- For the stuffing
- 1 cup cauliflower, grated
- 1 cup paneer, grated
- 1 large steamed and mashed potato (I used it with skin, you can peel it if you like)
- 1-2 green chillies, thinly sliced, or as per taste
- 1 tbsp cumin-coriander powder (garam masala, chaat masala will also work)
- little salt to taste
- sprigs of cilantro, chopped
Method
1
Wash the spinach well in cold water.
2
Next add it along with the yogurt to the blender.
3
Blend it into a smooth puree.
4
Take the flour and salt in a bowl and mix well.
5
Use this spinach puree, little by little,
6
to knead it enough into a smooth pliable dough. Take care to add only little of the liquid at a time. You dont want to make it into a batter. Even if it does become one, add more flour to achieve the right consistency. If the puree is not enough add little water to bind the dough together. Set aside covered for few minutes.
7
Prepare the filling. Add all the ingredients for the filling together.
8
Mash it to make it into a thick paste. You can do a taste test and add any seasoning you like. Make sure not to add too much salt since the cover also has salt.
9
Now take a small lemon sized dough. Pat it down with flour.
10
Roll it out a little.
11
Now make a small ball of the filling and place it in the middle of the dough.
12
Bring up the sides of the dough above the filling to form a dough. Pinch it.
13
With the flat of your hand, press it down.
14
Flour it well so that it does not stick.
15
Slowly roll it out using a rolling pin.
16
I usually make it medium thick - You can do it the way you like. Make sure not to press it too thin since the filling might come out. A little out does not really matter ;) Place it on a preheated pan. Add some Ghee/Oil on all the sides and few drops on top.
17
Turn in about 3-4 minutes when brown spots start appearing.
18
Repeat for rest of the dough.
Serve hot with Raita and pickle. Of course a pat of butter/ghee wont hurt it at all ;) I am sure that green color will be more enticing to little ones where you can sneak some spinach into their meals.
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41 Responses to “Hara Bhara Paratha”
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You can try the same stuffing – cos u have to start somewhere
I am not sure what issues you have with the given stuffing – is it the complexity or the ingredients? I am not sure..but if you dont like the stuffing, there are other varieties u can try in the site for the stuffing in a paratha – http://chefinyou.com/recipes/course/main-course/flatbreadcrepe/ refer this link for other paratha ideas
hi,
can we use paalak in this recipe ?
Palak is spinach
Sounds delicious! Have tried all this separately..but not together… Will try this soon…. Wonderful recipe!!
it looks like mexico`s gorditas.
Its really delicious recipe. Thanks for your instruction for how to make parathas
@spiderkiller….did u mean thepla?? Methi Tepla
@spiderkiller….did u mean thepla?? Methi Tepla
There is a bread that looks exactly like this but starts with a T. ( can’t remember the name!). I bought it at the store once and it tasted DELICIOUS. This looks exactly like it… I’m going to try out this recipe – this looks so good. Thanks!
Hey…
I tried d hara bhara paratha.. they came very well.. jus lik d pic.. every1 loved it.. n guess wat.. they dint realise that there is spinach that they have eaten…
I make this everyday of the week, since kids are picky veggie eaters, spinach roti (my son calls it the Green Monster roti)
with grated carrots mixed in the dough and then made it plain or stuffed is the staple in my house. 
nice to see it on your site too 
Hey!!! Some color to paratha!!! that is amazing…..
I stopped feeding brown rice to my poor guy since he, just like you thinks it is a punishment of some sort.
so, parathas/chapathis/rotis of some kind are a usual for dinner these days. 
this is a good one. will make tonite. 
hugs
Siri
Ghee certainly has more calories, but, eaten judiciously(not in copious quantities) actually does you and your heart a world of good. I know, I know – saturated fats and all, a teaspoon of ghee per day is still good for you – and it tastes great!
BTW, we use methi leaves, leftover daal, left over alooghobhi sabzi… etc. to make similar stuff. Great for the sunday morning brunch or the kids school meal.
Did u by any chance hear Lil angel tell me she wanted green chapathi?!!She wanted it for dinner a couple of days ago..I make this often for her [without the stuffing] and she loves it.Will try ur version too
.
Me and the little one have some connection! We probably were related in previous births…our long distance love is outstanding to say the least..Pass on my love to her…Muah
Of course hugs to the mommy too 
Am not into cooking regularly,but love checking out recipes to find something the kids will like. am def gonna try this as it sounds gr8
have been audacious enough to start a cookery related blog….as i was very impressed by the gr8 efforts put in by u
Perfect and inviting DP(Desi Paula) oops DK.Pass it on
LOL!!! I literally laughed for 10 whole minutes! Loved the nickname u gave me
And yes! Lemme get back to India – will pamper you till you get all big and happy 
Nice combo,i usually make alo paratha and palak paratha.Loved ur version of combining both and also liked adding curd to palak.
looks so yummy!!!!will surely try this!!cause it’s wholesome,healthy n a different variation of the usual aloo parathas,dal parathas which i make!!thnx for a wonderful recipe!!!
I just do with aloo stuffing…and sometimes mixed wid pannerr…I know it tastes really yummy,,,
This recipe is really tempting
Adding ajwain to the flour gives a nice flavour to the paranthas and ajwain is good for digestion too. I have a query regarding the puree. If we use the puree instead of finely chopped fenugreek leaves, will the methi paranthas taste bitter?
Paratha with raitha and pickle is my kinda comforting dinner. I love the stuffings that has gone into it. YUMM..
yummy and healthy paratha….love the way of grinding the spinach adding to flour!!
Such a beautiful and droolworthy paratha..
Add tofu Instead of paneer and u will get loads of protein and not that much calories as paneer.
Of course you can. But I do not believe in depriving myself of delicious stuff once in a while
Anyways 1 cup of paneer is not much…this makes a total of about 12 parathas, so in my portion of two I hardly get lots to suffer fat calories. But yes Tofu is a better option for those opting for low fat
WIllll def try!!!
PDKulkarni
NY-USA
23-7-10
The paratha by itself sounds wholesomely filling! Loved the idea of grinding the spinach and kneading with the flour.