Parathas (Indian Flatbreads), my lil one’s favorite. Whether it is stuffed or mix with veggies he enjoys thoroughly without asking any question. Since it is easy to feed my son veggies in this way I make atleast once in a week. I usually make the traditional methi (fenugreek) parathas or palak (spinach) or aloo (potato) parathas. But lately I’ve been experimenting with different types of paratha. Recently I made Tofu and spinach paratha. It is rich of protein and iron. Protein and iron are two key nutrients that promote normal growth and development for kids.
- 2 cups whole wheat flour
- 1 cup grated firm tofu (has more protein than soft tofu)
- 1 bunch palak (spinach leaves) make puree with no or little water
- 11/2 tsp ginger garlic paste
- 1 tsp chili powder (omit this if you are making for baby or toddler)
- 1/2 tsp ajwain (carom) seeds
- 1/2 tsp dhaniya (coriander) powder
- 1/4 tsp haldi (turmeric) powder
- 1 tbsp oil
- Salt per taste
- Oil or ghee for cooking
- Take flour in a big flat vessel. Add salt, turmeric, chilli powder, carom seeds, coriander powder, oil and mix well.
- Add ginger garlic paste, grated tofu, spinach puree and knead with no water or little water. Dough a little stiffer than a pizza dough.
- Take some dough and roll in between your palms to form a ball.
- Using a rolling pin, roll it about 6 inches in diameter with the help of dry flour.
- Heat a pan to medium high, and place this rolled out paratha for about 1 min or so and flip it. Cook for another minute or until you see brown spots underneath. Drizzle oil or ghee, about 1/4 tsp and flip, drizzle 1/4 tsp oil on the other side press with a spatula all over, flip and again press until you see it golden brown spots.
- Serve hot with raita and pickle.