Wednesday, January 26, 2011

Nutritious Parathas (With Spinach, Carrots & Potatoes)

What does a mommy do when her little son refuses to eat vegetables? Go on a hunt for recipes that disguise them in various forms ofcourse. I've been racking my brains trying to figure out what to feed my little brat cum angel. As much as my husband & I love Mangalorean food, our son is anti-Mangalore when it comes to veggies and the way they are cooked. Our recent holiday trips saw us ordering a lot of rotis, kulchas & naans for him at various hotels as they proved to be the safest kind of food plus he enjoyed them. I thought I'd try my hand at something of that sort which also had some healthy veggies in it. I found an apt recipe in Tarla Dalal's 'Healthy Snacks for Kids'. These parathas are quick to make and you can store the dough in the fridge for upto 2 days - just in case your tot is in the mood for a quick snack at odd hours.


Nutritious Parathas

(Printable Recipe)
You Need:
  • 1 1/2 cups Whole wheat flour
  • 1/4 cup Besan (channa atta)
  • 3/4th cup peeled, boiled and grated potatoes
  • 1 cup finely chopped spinach (palak or any other) (make sure that the spinach is washed & completely dried otherwise your dough will turn sticky)
  • 1/4 cup grated carrots
  • 2 tsp finely chopped green chillies
  • 4 tbsps fresh curds (yogurt)
  • 2 tsp oil
  • salt to taste
Method:

1. Mix all the ingredients (including the oil) and knead into a soft dough - If you find the dough a bit sticky, dust some extra flour to make it smooth. Keep dough aside for 10minutes
2. Divide into 8 equal portions and roll into round parathas or you can use a cookie cutter & cut into interesting shapes. Keep them a little thicker than chapathis
3. Heat a tawa and place the paratha on it & cook on slow flame till it is golden brown on both sides
4. To make the parathas soft, always fry on slow heat & brush with a little oil or ghee.
5. Serve hot - they are delicious when eaten plain, with cheese spread, mayonnaise or the authentic way - with pickle or fresh curd.


2 comments:

  1. Shireen, this is one power packed breakfast!!!!
    Did not go hungry for hours together!!!

    ReplyDelete
  2. Great to hear that Usha!!! Glad u are trying the recipes one by one :) Love to read ur feedback!!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Wednesday, January 26, 2011

Nutritious Parathas (With Spinach, Carrots & Potatoes)

What does a mommy do when her little son refuses to eat vegetables? Go on a hunt for recipes that disguise them in various forms ofcourse. I've been racking my brains trying to figure out what to feed my little brat cum angel. As much as my husband & I love Mangalorean food, our son is anti-Mangalore when it comes to veggies and the way they are cooked. Our recent holiday trips saw us ordering a lot of rotis, kulchas & naans for him at various hotels as they proved to be the safest kind of food plus he enjoyed them. I thought I'd try my hand at something of that sort which also had some healthy veggies in it. I found an apt recipe in Tarla Dalal's 'Healthy Snacks for Kids'. These parathas are quick to make and you can store the dough in the fridge for upto 2 days - just in case your tot is in the mood for a quick snack at odd hours.


Nutritious Parathas

(Printable Recipe)
You Need:
  • 1 1/2 cups Whole wheat flour
  • 1/4 cup Besan (channa atta)
  • 3/4th cup peeled, boiled and grated potatoes
  • 1 cup finely chopped spinach (palak or any other) (make sure that the spinach is washed & completely dried otherwise your dough will turn sticky)
  • 1/4 cup grated carrots
  • 2 tsp finely chopped green chillies
  • 4 tbsps fresh curds (yogurt)
  • 2 tsp oil
  • salt to taste
Method:

1. Mix all the ingredients (including the oil) and knead into a soft dough - If you find the dough a bit sticky, dust some extra flour to make it smooth. Keep dough aside for 10minutes
2. Divide into 8 equal portions and roll into round parathas or you can use a cookie cutter & cut into interesting shapes. Keep them a little thicker than chapathis
3. Heat a tawa and place the paratha on it & cook on slow flame till it is golden brown on both sides
4. To make the parathas soft, always fry on slow heat & brush with a little oil or ghee.
5. Serve hot - they are delicious when eaten plain, with cheese spread, mayonnaise or the authentic way - with pickle or fresh curd.


2 comments:

  1. Shireen, this is one power packed breakfast!!!!
    Did not go hungry for hours together!!!

    ReplyDelete
  2. Great to hear that Usha!!! Glad u are trying the recipes one by one :) Love to read ur feedback!!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)