I prepare Chapathi’s very often for dinner; my daughter loves to have something different from the usual one (like me). As usual, I was staring at the refrigerator what to do, found some spinach, so planned to try out this spinach paratha.
It is common among kids when it comes to spinach, particularly my son he avoids spinach. However, my daughter she has spinach but a very less quantity, even this happened after I told her that if you take spinach your skin would glow and you will look beautiful.
Therefore, this spinach paratha would be a good source for not only kids, but also adults in the intake of spinach. Everyone knew the benefits of spinach; I used Red Spinach / Amaranthus dubius, are good source of Vitamins C and A, being low in calories. Let us move on to the recipe…
- Red spinach / Amaranthus Dubius – a bunch
- Wheat flour – 200 gm
- Garlic clove – 3 nos
- Salt to taste
- Water – as required
- Blanch the spinach: Remove the leaves, wash in running water. Drain the water. Boil a cup of water, add in the spinach and garlic with little salt, and wait for few mins until they turn dark in colour.
- Separate the leaves from water, keep the water aside. Bring the spinach to room temperature and then blend it to a fine paste. Keep it aside.
- Take the wheat flour with little salt, add in the spinach paste, and mix well.
- Pour in the reserved spinach water to the flour and start kneading the flour, add water little by little and knead it a big ball.
- Pour in a tbsp of oil over the ball, knead softly for few mins, and cover it with the wet cloth for 20 mins.
- Take the flour into small pieces and roll them to small pieces.
- Roll them in a rolling pin.
- Heat oil in the tawa, gently place the rolled paratha over the tawa and cook them in medium flame.
- Swap the sides and continue cooking.
- Remove from fire, once cooked.
Serve hot with raita, dips or any gravy. I have accompanied this with Mashed Potato Dip.