Tag Archives: Indian paratha recipe

Spinach Paratha

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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…

Spinach Paratha

Spinach Paratha

Ingredients:

  • Red spinach / Amaranthus Dubius – a bunch
  • Wheat flour – 200 gm
  • Garlic clove – 3 nos
  • Salt to taste
  • Water – as required

Preparation:

  • 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.

Methi Paratha

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This was my long time wait recipe, since I have planning to prepare this almost a week time. My daughter had this methi paratha from her friend; she likes it a lot and wants me to prepare this for her. Finally, I prepared this for yesterday’s dinner along with Hummus, again her favorite recipe. However, she would have this Hummus along with Pitta Bread whenever we visit Marhaba (Arabic Restaurant). Usually my kids will not touch this fresh methi because of its bitterness, but this time as paratha, was a good idea for consumption.

Methi Paratha is a healthy recipe, because of the packed nutrients in methi leaves. The methi leaves helps reduce the bad cholesterol, controls blood sugar level, helps reduce menstrual discomfort, increased breast milk production in lactating women and so on.

I am taking this Fiesta Friday #62, hosted by Angie. Let us move on to the recipe…

Methi Paratha / Vendhaya Keerai Paratha

Methi Paratha / Vendhaya Keerai Paratha

Ingredients:

  • Whole Wheat Atta – 2 cup
  • Methi Leaves – 1 cup
  • Garlic cloves – 6 nos
  • Water – as required
  • Salt to taste
  • Oil – 2 tbsp

Preparation:

  • Pick out the methi leaves from the stalk, wash and drain the water. Keep it aside.
  • Finely chop the methi leaves and garlic.
  • Take atta, methi leaves, a tsp of salt and garlic in a wide mouth bowl and mix them well.
  • Pour in water to the atta little by little, start rolling the flour, and bring them to a big ball.
  • Pour in two tsp of oil and roll them again, keep it aside for 30 mins.
  • Divide the flour into small balls and roll them to a flat circle with the rolling pin (like chapathi).
  • Heat tawa with a tsp of oil, put the flatten paratha, cook them for few mins and swap the side, then wait until the other side is cooked by drizzling a tsp of oil along the sides of the paratha.
  • Remove from fire.

Serve hot with any curry. I have served it with Hummus and Tomato Ketchup.