- Spinach puree- 1 cup
- Curd- 2 tbsp (optional)
- Whole wheat flour- 3 cups
- Green chili paste or crushed- 2 tsp (from 3-4 chilies)
- Coriander powder- 1 tsp
- Cumin powder- 1 tsp
- Carom seeds (ajwain,ova)- ½ tsp
- Sesame seeds- 2 tsp
- Asafetida (hing)- ¼ tsp
- Sugar- 1 tsp
- Salt- to taste
- Oil- as required
- Combine all the ingredients except curd, puree and oil in a big bowl or a plate.
- Add 2 tbsp of very hot oil (mohan) in this
- Add curd, palak puree and mix well. Add water little by little and knead to a soft dough.
- Divide the dough into small portions.
- Roll out each portion into a small circle's or desire shape. (Use plastic sheet/paper to roll. Using plastic paper, you can roll the paratha without using extra flour, hence when you are roasting paratha, it will required less oil this way.)
- Heat a non-stick tava (griddle) and cook each paratha on both sides, using a little ghee, till brown spots appear on both the sides.
- Serve hot with fresh curds or pickle.
My daughter don't like spinach, but she eats paratha if I made some fantasy with this. So these triangle paratha for her. A tasty way to fill your children up with the essential minerals and keep them happy and healthy.
- You can add garlic in this paratha.
- You can blend blanched spinach leaves, green chili and garlic (if you are using) together.