I remember that as a little child, I absolutely adored the lovely green parathas that mum made. They looked pretty and tasted good. What more could a child want? Chenopodium or bathua leaves paratha was made regularly during winters. Palak paratha or spinach paratha were another favourite.
These parathas are very versatile. They make for a wonderful breakfast or light meal when accompanied with dal or dahi (yogurt) and pickled beetroots (for the added acidity and iron) and make a full meal of it.
Here is the recipe of a tasty and healthy paratha that my kids totally approved of. The dough can be used to make palak rotis as well.
Here is my simple recipe:
Palak Paratha Recipe
- 3 cups whole wheat flour
- 3 cups spinach about 250 gm.
- 1 tbsp. dill chopped
- 2 green chillies
- 3 cloves garlic
- ½ inch ginger
- 1 tsp. cumin seeds
- 1 tsp. garam masala powder
- Salt to taste
- Oil to fry
- Clean the spinach well.
- Blend together spinach, dill leaves, garlic, ginger and chillies to a smooth paste. Don't add water or add about 1-2 tsp.
- Take the flour, add the blended spinach dill paste, add in garam masala along with salt and knead a soft dough.
- Cover and keep for 15 minutes.
- To make the parathas take a small ball of the dough
- Roll it out thin to paratha width.
- Fry on a hot griddle on both sides using a little oil.
- Your spinach paratha is ready to serve. Serve hot with chutney, pickle and curry, dal or curd. Enjoy.
Add the blended greens mix to the flour and add spices. Look at that rich green colour.
Knead to a soft dough.
Saute on a hot griddle using oil on both sides.
Serve hot with chutney, pickled beetroot and curd.
This paratha is also a great source of iron as it is rich in spinach. Many kids don't like the flavour of greens. This is a nice way to incorporate greens in their diet.
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