We all know that spinach has a lot of health benefits. Making spinach parathas is an easy way to get kids eat spinach since kids are most likely to be attracted to green parathas. How were these born in my kitchen? Forgetting that I already had bags of spinach in the fridge, I went and bought few more bags. While raking my brain as to what I can do, my friend suggested that I puree them and use it in curries. So I pureed the whole 25oz bag of spinach. I made raita with some and with the remaining this spinach paratha was born. Flaky green parathas are a sure winner. 


From Wiki:
Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of various vitamins. Spinach, along with other green leafy vegetables, is considered to be a rich source of iron

Ingredients
2.5 cups wheat flour
3/4 cup spinach puree
1/2 tsp chilly powder
Salt
Oil as needed

Method
First we need to make the spinach puree. Blanch or boil the spinach until the leaves wilt.

Once it cools, puree the spinach.

We make the dough next. Take wheat flour and add salt and chilly powder to it. Next add the spinach puree. Start mixing with hands. It takes a crumbly form now.

Using water as needed make a soft dough. Apply oil over the dough and let it rest for 30 min to an hour.

Roll out the parathas next. Pinch a ball of dough and roll it into a circle. Apply a little oil over the circle. Next fold it in half forming a semi-circle. For more flakiness you can apply oil again to this semi-circle. Fold again forming a triangle. I use a total of 1 tsp oil or less for this.

Roll the triangle and place it on a hot tawa. Dry roast one side first. Then turn it over and apply oil on the dry roasted side. Next turn it again and apply a little oil. Paratha will be cooked in a couple of minutes.

Yummy, healthy spinach parathas ready to be served. We had it with homemade tomato pickle.

Enjoy!

Sending these parathas to Reshmi’s Spinach event started by Priya.

Tips
1. More oil adds to flakiness. Adjust based on need.
2. Keep parathas covered until ready to eat as they dry out otherwise.