Spinach Chappathi / Spinach Paratha / Palak Paratha / Green Chappathi
School is getting started and my mind is thinking of various school lunch options, healthy dinners for the kids. Whole bag of spinach was sitting in the refrigerator and I decided to make some different variety out of it. Though Palak Paneer is our all time favourite, spinach paratha won my mind. With a tangy, spicy side dish, its a very good combination for dinner. I made Black eye beans masala in a tangy,spicy tomato gravy which makes the dinner more colourful.
Ingredients
For Grinding :
Spinach Leaves - 3 Cups
Green Chili - 1 Medium
Jeera / Cumin Seeds - 1 tsp
For the Dough :
Wheat Flour - 4 Cups
Sugar - 1 Pinch
Salt - To Taste
Turmeric Powder - 1 tsp
Red Chili Powder - 1 tsp
Ajwain Seeds - 1/2 tsp
Thick Curd - 1 tbsp
Grounded Paste - Add fully.
Water - Little as required for making the paratha dough.
Oil - As required.
Method
- Wash the spinach leaves thoroughly and steam cook them along with green chili and cumin seeds in the kadai / pan with the lid on. No need to add water. When it gets cooked and reduced in size, grind them in a mixer grinder smoothly with no water added. Keep the green paste ready.
- In a big mixing bowl, add all the other ingredients for making the dough and the green paste too and make a smooth paste. Knead the dough well with little oil to make it more softer. Keep it aside for few minutes.
- Heat the frying pan on medium flame. Take a small ball of the paratha dough and spread the ball into a thin round paratta.
- Fry them uniformly on the heated frying pan on both sides. Apply little ghee on its top while serving for kids.
- An excellent healthy paratha for breakfast, colourful lunch for kids and delicious dinner along with a good side dish. Can be eaten at all times and loved by all ages.
Tips / Variations
- While kneading the dough, care should be taken while adding water. Green paste and curd should be added first while making the dough and then water should be added slowly till you get a desired consistency.
- I prefer not to add so many powders while making the dough as I wish to retain its original flavour and make it more simpler.
