Spinach-paneer paratha: a quick, protein-rich breakfast recipe you can make at home

Many people tire of eating the same poha, upma or bread for breakfast every morning. The question comes up in every home: what can be made that is both tasty and healthy? If you want to try something new and healthy, make protein-rich spinach parathas.

These parathas use iron-rich spinach, wheat flour and paneer, which makes them good for health as well as taste. They can be made easily at home even in the morning rush, and can be a good option for children's tiffin or for those heading to the office.

Ingredients: 2 cups wheat flour, 1 bunch fresh spinach, 100 gm paneer (grated), 1 to 2 green chillies, a small piece of ginger, half a teaspoon of cumin, half a teaspoon of carom seeds (ajwain) and half a teaspoon of red chilli powder. Turmeric, salt, oil or ghee and water are also needed.

First, wash the spinach leaves well. Boil the spinach in hot water for one to two minutes and immediately put it in cold water. Once the leaves cool, take them out. Then grind the spinach, 1 to 2 green chillies and the ginger fine in a mixer to make a paste.

Now take the wheat flour in a large vessel. Add the spinach paste, grated paneer, cumin, carom seeds, turmeric, red chilli powder and salt. Add a little water as needed and knead a soft dough. Cover the dough and set it aside for 10 to 15 minutes.

Then divide the dough into equal-sized balls. Dust each ball with dry flour and roll it out round, like a roti. When the griddle is hot, place the paratha on it and cook it well on both sides. Apply a little ghee or oil on top and cook until golden and crisp. Serve the hot parathas with curd, mint chutney or pickle.

There are also a few tips to make the parathas tastier. Do not add water while making the spinach paste and do not make it too thin, or the dough may turn sticky. Keep the flame medium while cooking the parathas so that they cook well through. Cooking in less oil also keeps the amount of oil in check.