A healthy, colourful and nutritious Spinach Atta Paratha served with refreshing Beetroot Curd Tadka. Made with spinach, whole wheat flour, gram flour, green chili, ginger, and Indian spices. The creamy beetroot curd adds a beautiful colour and flavour.
Approximate nutrition per serving (4 servings): Calories 365 kcal | Protein 14g | Carbs 55g | Fat 11.5g.
Great for breakfast, brunch, lunchbox, or a light dinner.
Ingredients
Method
For the Paratha
- Combine wheat flour, gram flour, spinach, green chili, ginger, cumin, turmeric, chilli powder, ajwain, salt, and 2 tsp oil in a bowl. Knead into a firm dough adding water a little at a time. Rest for 10 minutes.
- Divide into 8 equal balls. Roll each ball into a thin round on a lightly floured surface.
- Heat a tawa or flat pan over medium-high heat. Cook each paratha for 1 to 2 minutes per side, pressing with a spatula, until golden and crispy spots appear. Brush with ghee or oil while cooking.
For the Beetroot Tadka Raita
- Whisk yogurt in a bowl until smooth. Stir in the grated beetroot and salt. The raita will turn a beautiful pink.
- Heat oil in a small pan. Add cumin seeds and dried red chili. When the seeds splutter, pour the hot tadka over the raita.
- Garnish with fresh coriander. Serve immediately alongside hot parathas.
Notes
For extra crispiness, roll the parathas thin and cook on a high flame. The beetroot raita can be made ahead and refrigerated for up to 2 days. Approximate nutrition per serving: Calories 365 kcal | Protein 14g | Carbs 55g | Fat 11.5g.
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