With this simple recipe you can take the simple parantha to a new level of nutrition. Bring in the nutrition benefits of the powerful broccoli and spinach!
Broccoli benefits digestion, the cardiovascular system and the immune system. It also has anti-inflammatory and cancer preventing properties. It has an impressive nutritional profile with being high in fiber, high in vitamin C and potassium, vitamin B6, and vitamin A
Spinach is important for skin, hair, and bone health. It also provides protein, iron, essential vitamins, and minerals.
Ingredients
- 2 Cups whole wheat flour
- 1 Cup chopped broccoli
- 1 Cup baby spinach
- 1 Inch ginger
- 2 Garlic cloves
- ½ Teaspoon ajwain
- 2 Tablespoons chopped cilantro
- 2 Tablespoon Ghee
- 1 Cup water
- Salt to taste
Method
Add one cup of water in a pan. Add broccoli, baby spinach , ginger and garlic. Cook for 5 mins and let it cool down. After cooling down add cilantro and blend until smooth, Green purée is ready.
Take a big bowl add whole wheat flour, ajwain, salt and green purée. Knead into a smooth dough. Cover it and Keep aside for 10 mins. After 10 mins give final knead to the dough and divide it into 8-10 equal balls.
Heat a tava or griddle on medium heat, Dip one ball in dry flour and using a rolling pin roll it
into 4 inch diameter. Spread little ghee on it and fold from all side, start rolling again into 6-7
inch diameter circle. Now place the rolled green paratha on heated tava. Once you start
noticing small bubbles on the top, flip it. Spread the ghee on it and let cook for one min. Flip it
again and apply the ghee on other side. Cook for one more min and see if parantha has cooked
evenly. Remove from tava. Serve with butter and yogurt.
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