Paratha / Flatbreads

Vegan Spinach Paratha with Tomato Chutney

2 Mins read
Vegan Free Spinach Paratha Recipe

Embark on a culinary journey filled with vibrant flavors and wholesome goodness with our Spinach Paratha and Tangy Tomato Chutney recipe. This delightful combination showcases the beauty of Indian cuisine, where simplicity meets incredible taste.

The Spinach Paratha is a nutritious twist on traditional flatbreads. Freshly chopped spinach, aromatic spices, and boiled potatoes come together to create soft, green-hued parathas that are as visually appealing as they are delicious. Paired with the Tangy Tomato Chutney, a medley of finely chopped tomatoes and a blend of spices, this duo delivers a burst of flavors with every bite.

This Recipe is Free from – 

Peanuts

tree nuts

dairy

casein

soy

egg

sesame

fish

shellfish

Spinach Paratha 

Ingredients – 

Palak / Spinach – finely chopped – 1 cup

Potato – boiled – 1/2

Turmeric powder – 1 Tsp

Red Chili powder – 1 Tsp

Coriander powder – 2 Tsp

Cumin powder – 1 Tsp

Whole wheat flour – 1 cup

Vegetable oil – 1 Tsp

Water as needed.

Salt to taste.

Method – 

In a bowl add finely chopped spinach  , turmeric powder , red chili powder , coriander powder , cumin powder,salt to taste and mix well. Cover and keep aside for 10-15 minutes.

Add grated boiled potato whole wheat flour and knead to a soft dough. Grease dough with vegetable oil and cover. Let the dough rest for 30 minutes.

Take a lemon size ball of the dough. Roll it into a circle of around 4 inches diameter.

Spread some oil on the dough circle and fold it into half. Again spread some oil on the half dough circle and fold into half making a triangle shape.

Dust some flour onto the triangle and begin to roll the folded triangle. Add some flour if required and roll it into a 6-7 inches diameter circle. Tip over her is to roll on the edges of the triangle which makes it into a circle.

Dry roast the paratha on a griddle/skillet/non-stick pan, on medium heat.

Then flip and apply a little oil or butter on both the sides, and cook till both sides are golden brown and crisp.

Tomato Chutney – 

Ingredients – 

Tomatoes – finely chopped – 7-8

Onion finely chopped – 1

Vegetable oil – 1 TBSP

Mustard seeds – 1 TSP

Cumin seeds – 1 TSP

Curry leaves – 4 – 5

Hing powder – 1/4 Tsp

Green Chilies – finely chopped – 2

Turmeric powder – 1 Tsp

Red Chilli powder – 1 Tsp

Coriander powder – 1 Tsp

Garam Masala – 1 TBSP

Jaggery – ½ cup

Sunflower seeds – coarsely grinded – ¼ cup

Salt to taste.

Method – 

Heat a Pan on medium flame. Once hot add oil.

Once the oil is hot add mustard seeds. Once they splutter , add the cumin seeds and hing powder , green chilies and curry leaves.

Add Onions and saute till they turn translucent.

Add finely chopped tomatoes. Mix well.

Add turmeric powder , chilli powder, garam masala , coriander powder, salt to taste. Mix well. Cover and cook for 8-10 minutes.

Add grinded sunflower seeds , jaggery. Mix well. Cover and simmer on low heat for 5-7 minutes.

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