The best way to give green leafy vegetable to kids is to hide them in some recipe. My little angle won’t have methi, palak, batua or sarson sabzi. So, I started adding it to the dough and she would simply love it. She can go on having any green parantha and calls all green paranthas as methi parantha. I am very happy since she started have these green leafy vegetable in some form.
| INGREDIENTS | |
| Wheat Flour | 1 cup |
| Palak Greens | 1 bunch |
| Garam Masala | 1/4 – 1/2 tsp |
| Turmeric Powder | 1/4 tsp |
| Coriander leaves | Fist full |
| Jeera | 1 tsp |
| Ajwain | 3/4 tsp |
| Green Chilli | 1 |
| Oil | 1 tsp |
| Salt | To taste |
METHOD
- The best way to retain the nutrients of all vegetable is to steam them… more so for green leafy vegies.
- Take out the leaves with little tender stems (leaving all thick stems) and steam them preferably in a steamer till they shrink.
- Let it cool and grind it along with jeera, ajwain, green chilli and coriander leaves to a smooth paste.
- In a mixing bowl add wheat flour, palak puree, turmeric, garam masala, salt and knead it into a dough.
- Fry it on chappati tawa with ghee and serve hot with raita, green chutney or any vegetable of your choice.
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