Palak Parathas /Spinach parathas

For those of you with fussy kids who do not like anything green or a spicy gravy, palak paratha is a healthy option to serve a nutrient dense plate.

As a dietician whenever we had to prepare a diet chart, the minimum allowance or Recommended Dietary Allowance for any age group has to be atleast 100 gm of green leafy vegetables. Practically, if you make any greens or gravy of palak or  methi, 100 gm of leaves is enough for the whole family of 4 people. The best example to incorporate the greens in the diet is this recipe of palak paratha.

For taste, I make bhuna masala of onions, ginger garlic paste, chillies and seasonings. I then add the washed spinach leaves directly into this till it wilts and softens. Once its cooked, all this goes into a small blender till pureed.

In a bowl, take required amount of whole wheat flour. Add salt to taste and the pureed spinach. Knead the flour well without adding water. If you are making more parathas, and the puree is not enough to make dough , go ahead and add water little by little. If the mixture becomes too wet, add more flour. Make a soft pliable dough and rest it for 20 minutes covered.

Knead the dough once more, divide into balls and roll into parathas.

According to your preference add few drops of ghee/oil/butter while frying. And if you are on a weight loss diet, skip the fat and your palak phulkas will be as tasty.

This recipe makes 5 medium sized parathas. One paratha provides approximately 268 Calories.

Here is what you’ll need:

2 cups of whole wheat flour

1 bunch of spinach (palak)                      

1 small onion

1 tsp ginger garlic paste

3 green chillies

1 tsp jeera powder (cumin powder)

½ tsp garam masala 

1 tsp tandoori powder

½ tsp chat masala 

1 tsp oil/ ghee/ butter

1 tbsp oil (while kneading)

Salt to taste

Method:

1.  In 1 tsp oil, fry the onions till they turn pink. Add the ginger garlic paste and green chillies. Fry till the raw aroma goes.
2.  Add the spices. (The spices can be adjusted, more added or all removed on your choice)
3.  Add the washed spinach. Cook till they wilt and become soggy. When the colour changes to dark green. Turn off the flame.
4.   Once it cools down, put it in a blender and puree it. ( Do not add any water)
5.   In a large bowl, take two cups of wheat flour. Add salt and 1 tbsp of oil.
6. Add the spinach puree and knead the dough well. If the dough doesn't come and is dry then add water slowly till a soft dough is formed.
7.  Rest the dough for 20 minutes
8.   Divide the dough into desired size balls and roll into medium thin chapathis.
9. Fry it on the tawa with a tsp of oil.

Serve it plain or with curd or with a chutney of your choice.

Recipe by Zohra Sada