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Spinach Paratha

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Ingredients

Adjust Servings:
For Palak Puree
1 bunch spinach
3 cups water
1 in ginger
1 green chilli
For Dough
2 cups wheat flour
½ tsp carom seeds
salt to taste
2 tsp oil
water to knead dough
Other Ingredients
½ cup wheat flour
oil / ghee for roasting

Nutritional information

1304
calories
251.11 g
carbohydrates
42.32 g
protein
14.16 g
fat
289 mg
sodium
0 mg
cholesterol

Spinach Paratha

Features:
  • Veg
Cuisine:
  • 1 hr
  • Serves 2
  • Easy

Ingredients

  • For Palak Puree

  • For Dough

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The spinach paratha makes for a great breakfast or snack that is super simple to prepare. The paratha itself is one of the most iconic breakfast choices of Indian cuisine. A typical paratha can be a little plain at times, so this variation is a wonderful alternative. It adds a bit of extra texture and flavor to the paratha while still being highly versatile and able to complement many different foods.

Health Benefits

Spinach is one of the healthiest things you can eat for breakfast, lunch, or dinner. It’ even makes for great snacks. Eating spinach improves your eyesight and regulates blood pressure. It is a key component of a good skin care regimen, and prevents age related macular degeneration. Spinach has high iron content which not only helps with red blood cell production but also prevents hemophilia. Eating spinach also helps to prevent heart attacks and certain neurological disorders

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How to make Spinach Paratha

  • Combine all the ingredients for the palak puree in a blender.
    • Blend until smooth.
  • Prepare the dough with the palak puree.
    • Pinch a medium sized ball of dough.
    • Roll and flatten it.
    • Dust the dough with the wheat flour.
    • Roll the dough in a thin circle similar to chapathi or paratha.
  • Place the rolled paratha on a hot tawa and cook for 1 minute.
  • Flip the paratha when the base is partially cooked and cook for another minute.
  • Brush the paratha with oil / ghee and press slightly.
  • Serve palak paratha with raita and pickle.

Trivia

Spinach is related to both Swiss chard and beets.

Mansi Singh

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