While on the lookout for Iron Rich Recipes, I found that two of my
kids favourite ingredients – Broccoli and Spinach – contained Iron in good quantities.
While a stir fry was the first thought on how to combine these two, Parathas (or Stuffed flatbread) was a better
option coz that meant I would have a new Lunchbox dish and Breakfast as well. I made only a couple in
the rushed mornings, and the pics are just before they were packed off. Serve
it with vegan / eggless coleslaw or just a salad, it makes for a complete meal.
Off to the recipe filed under BM’s Iron Rich dishes after yesterday’s Sugarfree Dates and Anjeer Halwa.
Similar Parathas you can check out on this blog:
- Palak Paneer Paratha
- Alu Paratha
- Paneer Mooli Wholegrain Paratha
- Spring Onion Parathas
- Carrot-Dill Paratha
Prep time : 20 mins | Cook time : 15 mins | Makes : 4 Parathas
- Wholewheat flour – 1/2 cup
- Besan / Roasted gramflour – 1 TBSP
- Broccoli – 2 medium florets
- Spinach – about 10- 15 medium leaves
- Salt – to taste
- Turmeric powder – 1/2 tsp
- Ajwain / Carrom Seeds – 1/2 tsp
- Jeera powder – 1/2 tsp
- Chilli powder – 1/2 TBSP
- Minced ginger – 1/2 tsp
- Chopped coriander – 2 tsp
- Minced chillies – 1 (optional)
- Warm water – to make the dough
- Oil – to pan fry the Parathas
- In a large bowl, add flours, salt. Mix well. Add 2 TBSP of oil and
make a medium soft dough adding warm water little by little. Cover and rest for
- Wash and pat dry the veggies. In another bowl, grate the broccoli
and add the shredded spinach. Add a pinch of salt and leave for 2-3 mins.
Squeeze out the water if any. Now add the spices, coriander and very little
salt and a tsp of oil and make a stuffing . Mix well. (If making for
adults, skip the salt and add a tsp of mango pickle to the stuffing : it tastes
- Pinch out a small roundel of the dough. Roll into a small disc.
Add a tsp or two of the filling, and close the filling from all sides.
- Now gently roll again to a largish disc of medium thickness.
- Place on a moderately hot tava/ skillet. Now flip once some brown
spots are seen.
- Drizzle oil and cook on medium heat on both sides.
- Repeat till all the dough is exhausted. You should get about 4-5
medium sized parathas.
- Serve with Tomato Pachadi or any Pineapple Raitha