Spinach Pesto Paratha With Ghee Recipe

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

Nutritional info

  • 13.1 gm
  • 19.0 gm
    Total Fat
  • 20.7 mg
  • 0.9 mg
  • 0.9 mg
    Vitamin C
  • 242.4 kcal
  • 2.8 gm
  • 28.8 mcg
    Vitamin A
4.0 Tbsp(35.0 gm) Wheat Flour (Whole)
2.0 Chopped Tbsp(6.0 gm) Basil Leaves
1/2 Chopped Tsp(1.0 gm) Garlic
7.0 Number(13.0 gm) Palak
6.0 Number(31.0 gm) Walnut
1/4 Tsp(1.0 ml) Lemon Juice
1/4 Tsp(1.0 gm) Salt
1.0 Tbsp(14.0 ml) Olive Oil
1.0 Tsp(4.0 gm) Ghee
15.0 Ml(15.0 ml) Water
  • Take 7 spinach leaves, blanch and keep aside.

  • take a blender, add the previously blanched palak leaves, 2 tbsp chopped basil leaves, 6 walnuts, 1/4th tsp chopped garlic, 1 tbsp olive oil, 1/8th tsp salt and 1/4th tsp lemon juice.

  • Cover, blend pesto to a paste and keep aside.

  • Take a mixing bowl, add 4 tbsp wheat flour and previously cooked pesto.

  • 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 coriander.

  • Serve hot with Nestlé A+ Curd.