While on the lookout for Iron Rich Recipes, I found that two of my
kids favourite ingredients – Broccoli and Spinach – contained Iron in good quantities.
While a stir fry was the first thought on how to combine these two, Parathas (or Stuffed flatbread) was a better
option coz that meant I would have a new Lunchbox dish and Breakfast as well. I made only a couple in
the rushed mornings, and the pics are just before they were packed off. Serve
it with vegan / eggless coleslaw or just a salad, it makes for a complete meal.
Off to the recipe filed under BM’s Iron Rich dishes after yesterday’s Sugarfree Dates and Anjeer Halwa.
Similar Parathas you can check out on this blog:
- Palak Paneer Paratha
- Alu Paratha
- Paneer Mooli Wholegrain Paratha
- Spring Onion Parathas
- Carrot-Dill Paratha
Prep time : 20 mins | Cook time : 15 mins | Makes : 4 Parathas
Ingredients:
- Wholewheat flour – 1/2 cup
- Besan / Roasted gramflour – 1 TBSP
- Broccoli – 2 medium florets
- Spinach – about 10- 15 medium leaves
- Salt – to taste
- Turmeric powder – 1/2 tsp
- Ajwain / Carrom Seeds – 1/2 tsp
- Jeera powder – 1/2 tsp
- Chilli powder – 1/2 TBSP
- Minced ginger – 1/2 tsp
- Chopped coriander – 2 tsp
- Minced chillies – 1 (optional)
- Warm water – to make the dough
- Oil – to pan fry the Parathas
Method:
- In a large bowl, add flours, salt. Mix well. Add 2 TBSP of oil and
make a medium soft dough adding warm water little by little. Cover and rest for
10 mins. - Wash and pat dry the veggies. In another bowl, grate the broccoli
and add the shredded spinach. Add a pinch of salt and leave for 2-3 mins.
Squeeze out the water if any. Now add the spices, coriander and very little
salt and a tsp of oil and make a stuffing . Mix well. (If making for
adults, skip the salt and add a tsp of mango pickle to the stuffing : it tastes
awesome). - Pinch out a small roundel of the dough. Roll into a small disc.
Add a tsp or two of the filling, and close the filling from all sides. - Now gently roll again to a largish disc of medium thickness.
- Place on a moderately hot tava/ skillet. Now flip once some brown
spots are seen. - Drizzle oil and cook on medium heat on both sides.
- Repeat till all the dough is exhausted. You should get about 4-5
medium sized parathas. - Serve with Tomato Pachadi or any Pineapple Raitha
The pickle in the paratha sounds yum…must give it a try.
That's such a healthy paratha and agree the last time I added pickle it tasted great, infact I gave it to my daughter as well..
I want to have this super healthy paratha, this paratha is one of the best way to sneak both spinach and broccoli.
What a healthy and nutritious blend of ingredients for those parathas. So yummy.
what a healthy paratha
Loaded with nutrients kalyani!