I still remember those kiddo days when I was a lot repulsive towards spinach. My mommy used to sit with a ruler and shove the “palak bhaji” down my throat while explaining its importance to me and my siblings…leaving us teary-eyed.
Spinach or Palak is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. Its a powerhouse of fibre, minerals, vitamins, iron and omega-3 fatty acids.
I now see the history repeating itself when I see my sis facing the same humongous problem with her 3 year old. But she’s found a smart way out and my nephew just loves it – The ‘Palak Paratha’ way. I’ve borrowed this recipe from her. Its incredibly easy, tasty and loaded with nutrition.
So here’s to taste and good health!!
- 3 cups whole-wheat flour
- 1 large bunch spinach coarsely chopped (approximately 1 lb or 500 gms)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder (can add a bit more for colour)
- 1/4 tsp asafoetida
- 1 tsp sesame seeds (til)
- 2 tsps lemon juice
- Salt to taste
- Ghee (clarified butter) to pan-fry the parathas
- Blitz the spinach with all the other powders and lemon juice in a mixer into fine paste . Do not add water as the paste will become very watery and difficult to knead. You can add little water while kneading.
- Spinach already has salt in itself. So do not add salt while blitzing
- Combine the flour, sesame seeds, spinach paste and salt and knead into dough, soft enough to roll into a paratha.
- Divide the dough in equal portions and roll it into balls
- Dust the rolling board or a clean flat surface with flour so that the dough doesn’t stick while rolling
- With a rolling pin, roll the balls into parathas, depending on the size and thickness you desire.
- Heat a non-stick tawa or griddle and put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown.
- Serve hot with sweet curds, pickle or my favourite hot and sweet sauce.