Healthy breakfast recipe for picky eaters - Green paratha

Before sarson leaves or mustard greens go out of season, I decided to make Sarson ka Saag and makki roti for one more time. There was leftover saag the next morning and my fridge was full of several packets with little quantities of different flours. I had to do some spring cleaning. So I decided to bring all of it together and make breakfast.

What seemed like a tedious task was done in 15-20 minutes and I had a heavy and hearty breakfast on my table. I basically mixed all the flours I had except whole wheat or maida (because it is not so healthy). I added the left over sarson saag, some veggies and other seasonings and I had delicious green parathas ready. With the first bite, it struck me that this is one of the best recipes for a picky eater too. The colourful paranthas are tasty and attractive enough to catch their attention and would make for a great lunch-box item too. Without much ado, here s the quick recipe:

Ingredients

• cup makki atta or cornmeal
• cup wheat atta
• cup jowar atta
• cup bajra atta
• cup soya atta
• 1 cup sarson ka saag (you can adjust the quantity if you have less leftovers)
• 1 medium sized carrot, grated
• 1 medium sized radish, grated
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1 tbsp roasted white sesame seeds
• Salt to taste

Method

1. Mix all the ingredients and try to knead the dough without water.
2. The dough should be hard as it does not have a lot of gluten. Your paranthas won t roll if the dough is too soft.
3. Add very little water of required.
4. This dough will yield 6 paranthas. So divide it into 6 equal portions and roll them gently in paranthas
5. Cook them on a gridle partially on both sides. Then apply a small amount of clarified butter or homemade ghee and roast them till well cooked.
6. Serve hot with curd or ketchup.

Tips

If you are on a weight loss programme, skip the ghee and roast them directly on flame.

1. For kids, adding homemade ghee will ensure they receive their daily intake of good fats.
2. You can also add grated or finely chopped cabbage, cauliflower, grated bottle gourd as these ingredients will be masked in the green parantha.
3. If you don t have leftover sarson ka saag, buy all leafy vegetables in small quantities, blanch them and add the puree.

Image Source: Author

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