Super Healthy Nutritious Amaranthus leaves Homemade Recipe Best for kids adults for Iron deficiency
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Healthy Red Spinach (Amaranthus) Paratha Recipe
If you're looking for a healthy and tasty breakfast, this Red Spinach (Amaranthus) Paratha is a great choice. It is packed with iron, fiber, and nutrients, making it perfect for both kids and adults. The soft dough and flavorful filling make these parathas delicious without needing too many ingredients.
To make your cooking journey easier, I've added links to some of the kitchen ingredients and tools used in my recipes.
If you're looking for a healthy and tasty breakfast, this Red Spinach (Amaranthus) Paratha is a great choice. It is packed with iron, fiber, and nutrients, making it perfect for both kids and adults. The soft dough and flavorful filling make these parathas delicious without needing too many ingredients.
To make your cooking journey easier, I've added links to some of the kitchen ingredients and tools used in my recipes.
Start with 250 grams of fresh red spinach (Amaranthus) leaves. Wash the leaves well 4 to 5 times to remove any dirt. Separate the leaves from the thick stems.
Add the cleaned leaves to a pressure cooker with just enough water to cover the bottom of the cooker. Cook for 2 whistles. Using very little water helps keep most of the nutrients in the leaves.
Once the pressure is released, let the leaves cool completely. Blend them into a smooth paste using a mixer.
Start with 250 grams of fresh red spinach (Amaranthus) leaves. Wash the leaves well 4 to 5 times to remove any dirt. Separate the leaves from the thick stems.
Add the cleaned leaves to a pressure cooker with just enough water to cover the bottom of the cooker. Cook for 2 whistles. Using very little water helps keep most of the nutrients in the leaves.
Once the pressure is released, let the leaves cool completely. Blend them into a smooth paste using a mixer.
Step 2: Cook the Spinach Mixture
Heat 1 tablespoon oil in a tawa pan.
Add 1 finely chopped onion and finely chopped green chillies. If you're making these parathas for small children, you can skip the chillies. Cook until the onions turn light golden.
Now add the prepared spinach paste and cook it for about 5 minutes. This step removes the raw leafy taste and makes the filling much more flavorful.
Turn off the heat and let the mixture cool down.
Heat 1 tablespoon oil in a tawa pan.
Add 1 finely chopped onion and finely chopped green chillies. If you're making these parathas for small children, you can skip the chillies. Cook until the onions turn light golden.
Now add the prepared spinach paste and cook it for about 5 minutes. This step removes the raw leafy taste and makes the filling much more flavorful.
Turn off the heat and let the mixture cool down.
Step 3: Make the Dough
Take 1 cup whole wheat flour (atta) in a mixing bowl.
Add:
½ teaspoon salt
½ teaspoon ajwain (carom seeds)
A pinch of garam masala
A little red chilli powder (adjust to your taste)
Add the cooled spinach mixture and start kneading the dough. Usually, the spinach paste provides enough moisture, so you won't need much water. If the dough feels dry, add a few drops of water.
Mix in 1 teaspoon ghee while kneading to make the dough soft and easy to roll. Knead for about 5 to 7 minutes until smooth.
Cover the dough and let it rest for 5 to 10 minutes.
Take 1 cup whole wheat flour (atta) in a mixing bowl.
Add:
½ teaspoon salt
½ teaspoon ajwain (carom seeds)
A pinch of garam masala
A little red chilli powder (adjust to your taste)
Add the cooled spinach mixture and start kneading the dough. Usually, the spinach paste provides enough moisture, so you won't need much water. If the dough feels dry, add a few drops of water.
Mix in 1 teaspoon ghee while kneading to make the dough soft and easy to roll. Knead for about 5 to 7 minutes until smooth.
Cover the dough and let it rest for 5 to 10 minutes.
Step 4: Cook the Parathas
Divide the dough into equal-sized balls.
Dust with a little dry flour and roll(rolling pin & roti maker marble) each one into a round paratha.
Heat a tawa on medium heat and place the rolled paratha on it. After about 30 seconds, flip it over.
Apply a little ghee on both sides and cook until golden brown with light crispy spots.
Serve the hot parathas with curd, pickle, butter, or your favorite chutney.
Divide the dough into equal-sized balls.
Dust with a little dry flour and roll(rolling pin & roti maker marble) each one into a round paratha.
Heat a tawa on medium heat and place the rolled paratha on it. After about 30 seconds, flip it over.
Apply a little ghee on both sides and cook until golden brown with light crispy spots.
Serve the hot parathas with curd, pickle, butter, or your favorite chutney.
Tips
You can skip the green chilies if making these parathas for kids.
Don't skip cooking the spinach paste before kneading the dough. It removes the raw taste and improves the flavor.
For a lighter version, use very little ghee or cook the parathas without it.
These parathas also make a healthy lunch box option for school or work.
You can skip the green chilies if making these parathas for kids.
Don't skip cooking the spinach paste before kneading the dough. It removes the raw taste and improves the flavor.
For a lighter version, use very little ghee or cook the parathas without it.
These parathas also make a healthy lunch box option for school or work.
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