Palak Paratha (Spinach Flatbread)
Soft whole wheat flatbreads kneaded with fresh spinach puree and a touch of garam masala. Lovely with chutney, dal, or curry, or rolled up with a simple filling.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 180 g wheat flour, plus extra for dusting6.35 oz wheat flour, plus extra for dusting
- 360 ml spinach, packed leaves1.52 cup spinach, packed leaves
- 3 g ginger, grated0.11 oz ginger, grated
- 1.25 ml garam masala0.25 tsp garam masala
- 15 ml water, as needed1.01 tbsp water, as needed
- 15 ml oil1.01 tbsp oil
- 30 ml ghee, for brushing2.03 tbsp ghee, for brushing
- salt (to taste), for over-1s and adults
Steps
Make the Dough
- Wash the spinach well and drain it completely, then add it to a blender along with the grated ginger.
- Blend to a fine puree, adding 1 to 2 tablespoons of water only if needed to get it moving.
- Add the spinach puree and garam masala to the wheat flour, then knead together into a dough.
- If the dough feels sticky, sprinkle in a little more flour; if it feels dry, add a small splash of water.
- Drizzle in the oil and knead well until you have a soft, pliable dough.
- Cover the dough and let it rest for 20 to 30 minutes, then divide it into 8 equal balls.
Roll and Cook
- Flour your work surface, flatten one ball, and roll it out a little thicker than a roti, dusting with flour to stop it sticking.
- Heat a tawa or flat pan until hot, then lay a rolled paratha onto it.
- When small bubbles begin to appear on top, flip the paratha to the other side.
- Press gently with a spatula to help it puff, and cook until golden spots appear on both sides.
- Brush the cooked paratha with a little ghee while it is still warm.
Serve
- Stack the parathas on a plate lined with a clean kitchen towel to keep them soft and warm.
- Serve warm with chutney, dal, or curry. For older kids and adults, add a pinch of salt to the dough and a little chili to taste.
Nutrition
- Calories
- 144
- Protein
- 3g
- Fat
- 6g
- Carbs
- 18g
Tips by age
Make the paratha extra soft and thin, skip the salt, and tear or cut into long finger-length strips your baby can grip and gum.
Choking safety: Serve in soft strips, not stiff or doughy pieces. Make sure the paratha is fully cooked through and not gummy in the center.
Serve a soft paratha cut into strips or small bite-size pieces, with a little dal or yogurt for dipping. Keep it unsalted at this stage.
Choking safety: Cut into manageable strips or pieces so there are no large folds of bread to bite off at once.
Offer a whole soft paratha cut into quarters or strips, or roll it up with a little mashed veggie filling for easy holding.
Choking safety: Cut into smaller pieces and watch for big mouthfuls; encourage small bites.
Serve as written, cut into triangles or strips. A little salt in the dough is fine now if you like, kept light.
Serve whole or cut into wedges with chutney, dal, or curry. Great rolled with a soft veggie or egg filling for a handheld meal.
Serve as written with sides. Add a pinch of salt to the dough and a little chili to taste if your child enjoys more flavor.
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