Spinach Paratha With Ghee Recipe

Layers of cooked dough stuffed with spinach and roasted to perfection, making it an eye catching dish or tiffin for children.

Nutritional info

  • 2.1 gm
    Total Fat
  • 5.8 mg
    Calcium
  • 0.5 mg
    Iron
  • 80.9 kcal
    Energy
  • 12.1 gm
    Carbohydrate
  • 0.7 gm
    Protein
  • 37.1 mcg
    Vitamin A
  • 0.8 mg
    Vitamin C

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1/4 Cup(36.0 gm) Wheat Flour (Whole)

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2.0 Chopped Tbsp(27.0 gm) Palak

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0.13 Tsp(0.21 gm) Dhania Powder

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0.13 Tsp(0.22 gm) Jeera Powder

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0.13 Powder Tsp(0.27 gm) Red Chilly

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0.13 Tsp(0.3 gm) Haldi

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0.13 Tsp(0.56 gm) Salt

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1.0 Tsp(4.0 gm) Ghee

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20.0 Ml(20.0 ml) Water
  • In a mixing bowl, take 2 tbsp palak puree, 1/8 tsp salt, 1/8 tsp dhania powder, 1/8 tsp jeera powder, 1/8 tsp red chilli powder, 1/8 tsp haldi, 1/2 cup wheat flour and mix well.

  • Adding a little water, knead it into a soft dough.

  • Rolling it in a ball, coat them very lightly with wheat flour, flatten them and make it in a circular

  • roti shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the roti on it. Flip and spread 1 tsp ghee on the paratha.

  • Allowing it to cook, make sure both sides are browned well.

  • Garnish with grated carrot.

  • Serve hot with Nestlé A+ Curd.