With a 15 month old toddler in the house, I'm always looking for ideas to make simple yet flavorful meals on week nights. Sometimes, it’s so much easier to make vegetable parathas versus making separate vegetable curry and rotis/ chapatis.
I had half a bag of spinach left in my refrigerator which I wanted to use up before it went bad. For some reason, I was not in a mood to have any kind of spinach curry so I made these parathas which came out very soft and yummy. I used Tarla Dalal's "Aloo Palak Paratha" recipe for reference but these parathas turned out to be quite different as I started kneading the dough. Along with spinach, I also added grated boiled potatoes and grated paneer for some softness and added grated carrots to make these more nutritious. I served these with some carrot boondi raita and coconut peanut chutney. I'm definitely going to make these very often.
2 cups wheat flour
1/2 cup gram flour/ besan
1 grated boiled potato
1 cup chopped spinach
1/2 cup grated carrots
1/2 cup grated/ crumbled paneer
2 tbsp ginger, garlic and green chillies coarse paste
2 tbsp cumin and coriander powder
1 tsp red chilli powder
2 tsp sugar (optional)
4 tablespoons yoghurt
salt to taste
1. Mix all the ingredients along with 1 tbsp oil and make a dough.
2. Roll out the dough into small rotis with the help of a little flour.
3. Cook on a griddle/ tava on both sides with some oil.
4. Serve hot with boondi raita, pickle or simply serve with butter.