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(590) Power packed Paratha.

Palak and Harabhara chana na thepla.

A wholesome twist to your everyday paratha, this Power-Packed Hara Bhara Chana Palak Paratha is loaded with nutrition and flavour. Fresh green chana and palak not only enhance the taste but also make it rich in protein and iron—perfect for a healthy meal any time of the day. Simple to prepare and satisfying to eat, this paratha is best enjoyed hot.

Ingredients

  • 2 cup Wheat flour.
  • 2 cup Spinach.
  • 1 cup frozen/ fresh Green Chana.
  • ¼ cup Curd.
  • 6 tbsp. Oil for moin.
  • 2 tbsp. Sugar.
  • 1 tbsp. Red Chilli powder.
  • 1½ tsp. Salt.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Ginger paste.
  • 2 Green chilies.
  • Oil for roasting parathas.

Method

  1. Wash frozen/fresh green chana and keep aside.
  2. Wash and chopped Spinach and keep aside.
  3. In a mixture grinder grind a fine paste of chana, spinach and green chilli.
  4. Transfer this paste in a mixing bowl and add wheat flour, other spices and curd. Mix well and knead a medium soft dough.
  5. Divide the dough into 16 equal parts. With the help of dry flour roll each portion into round paratha. Oil roast or ghee roast paratha served with soup or raita of your choice. But serve with love and smile.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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