Spinach paratha’ is a nutritious dish, and with high content of iron, is ideal for kids who are not very fond of green leafy vegetables. The dish is filling; as the spinach is mixed with wheat flour and it may be relished with yoghurt or pickles.
Ingredients 1 cup wheat flour
1 cup chopped spinach
2 spoon curd
A pinch of asafetida
1/2 spoon grated ginger
1/2 spoon cumin powder
1/2 spoon pepper powder
Salt to taste
Preparation of dough
Chop the spinach into small pieces. Wash and drain the excess water.
Mix the wheat flour, chopped spinach, curd, ginger, cumin powder, pepper powder and salt, in a bowl or a plate.
Now add a little water and keep mixing, to make soft dough. Knead the dough for some time, on little greased surface. Once the soft dough is ready, keep it aside for 5 minutes.
Preparation of paratha
Divide the dough in to equal parts in the form of small balls.
Now roll the balls into a circle shape, to make the paratha. If the paratha sticks to the base while rolling, then dust it with dry flour and then roll it.
Place the paratha on a flat bottomed pan, kept on a low flame. When the color of the paratha starts changing to brown, flip it to the other side and apply some oil on it. Flip the paratha again and ensure that it turns golden brown in color from both the sides.
Remove the paratha from the pan and serve them hot, with yoghurt or with the pickle of your choice. These parathas may be stored for 2-3 days by keeping them wrapped in an aluminum foil. You can even take it along with you, on long travels.