Method

Spinach Paratha

1. In a bowl, combine chopped spinach, turmeric, chili powder, coriander powder, cumin powder, and salt. Mix well and set aside for 10–15 minutes.

2. Add grated boiled potato and whole wheat flour. Mix and knead into a soft dough. Add water as needed.

3. Grease the dough with a teaspoon of oil, cover, and rest for 30 minutes.

4. Take a lemon-sized ball of dough and roll it into a 4-inch circle.

5. Brush lightly with oil, fold in half, brush again, and fold to form a triangle.

6. Dust with flour and gently roll into a 6–7 inch triangular paratha.

7. Heat a pan or skillet on medium heat. Dry roast the paratha on both sides until golden spots appear.

8. Apply a little oil on both sides and cook until crisp and browned.
   
   

Tomato Chutney

1. Heat oil in a pan over medium flame.

2. Add mustard seeds. Once they splutter, add cumin seeds, hing, green chilies, and curry leaves. Sauté for a few seconds.

3. Add chopped onion and cook until translucent.

4. Stir in tomatoes and mix well. Add turmeric, red chili, garam masala, coriander powder, and salt.

5. Cover and cook for 8–10 minutes until tomatoes soften and break down.

6. Add ground sunflower seeds and jaggery. Mix thoroughly.

7. Cover and simmer for another 5–7 minutes on low heat until the chutney thickens and flavors combine.

Recipe Notes:

• Adjust chili level for kids by reducing the red and green chilies.

• Use gluten-free flour like sorghum or oat for a wheat-free version.

• Add finely grated carrots or beets for extra nutrition in the paratha.

• Store chutney in the fridge for up to 3 days it's great with dosa or rice too.