Introducing the Spinach Phulka, a creative and healthier twist on the traditional Indian staple! It’s no secret that kids often have a tough time embracing leafy greens, especially when they come with a bitter taste. As Moms, we know the struggle of trying to incorporate nutritious greens like spinach or palak into our kids’ diets.
While we’ve experimented with various recipes, from pancakes to cutlets, soup, crackers, and pakodas, one easier option stands out: sneaking spinach into the beloved rotis or phulkas! With this Spinach Phulka recipe, we’ve found a way to make the everyday flatbread more enticing and nutritious for the whole family.
Now, you might wonder how it’s done. Don’t worry; it’s surprisingly simple! The key is to blend fresh spinach leaves into a smooth puree and then knead it into the dough while making the phulkas. The vibrant green color of the phulkas adds an element of fun to the meal, making it more appealing to the kids.
So, if you’re also looking for a sneaky yet delicious way to add some greens to your family’s diet, give this Spinach Phulka recipe a try. Trust me, it’s a game-changer, and your kids might just end up loving their greens without even realizing it! Let’s embark on this delightful and wholesome culinary adventure together!
Spinach Phulka(Spinach Roti) Recipe
Ingredients:
- 1 cup whole wheat flour
- 1 small bunch of Spinach leaves (around 10-12 leaves)
- 1/2 teaspoon roasted cumin powder
- Few drops of oil for kneading the dough
- Salt to taste
Method:
1. Heat 2 cups of water in a sauce pan. When it begins to boil, add washed spinach leaves to it and cook for 1-2 minutes. Put off the flame. Let the leaves sit in hot water for few seconds.
2. Put 2 cups of ice cold water in a bowl. You can also use room temperature water with ice cubes in it. Dip the boiled spinach leaves into this cold water. This step helps to maintain the lush green color of the spinach.
3. After a minute or so, drain the spinach leaves and transfer to a grinder jar. Pulse to get a puree.
4. Put the whole wheat flour in a large bowl. Add salt and roasted cumin powder and mix. To this, add the spinach puree and knead into a soft dough. You may add a little warm water if required.
5. Cover the dough and set it aside for 10 minutes.
6. Now knead the dough again and divide it into 5 equal parts.
7. Roll out each dough ball into a circle.
8. Heat a tava or griddle and pan roast the phulka until light brown colored spots appear on both sides. Alternatively you may cook one side on the skillet and then bake the other side of the phulka on an open flame.
9. Make all the phulkas in the same way.
10. Lastly, brush the phulkas with ghee and serve while warm.
This Spinach phulka recipe is one of the best ways of feeding kids leafy vegetables – I’ve tried it and it works! It’s a great alternative when kids get bored of regular chapatis and can be served with any dry vegetable curry or simply with curd. Get older kids in the kitchen so they can watch the phulka puff up. Seeing the process for themselves will make the phulkas much more interesting at mealtime!
Spinach Phulka
Ingredients
- 1 cup whole wheat flour
- 1 small bunch of Spinach leaves around 10-12 palak leaves
- 1/2 teaspoon roasted cumin powder
- Few drops of oil while kneading the dough
- Salt to taste
Instructions
- Heat 2 cups of water in a sauce pan. When it begins to boil , add washed spinach leaves to it and cook for 1-2 minutes. Put off the flame. Allow the leaves to be in hot water for few seconds,
- In another vessel fill 2 cups ice cold water or normal water with ice cubes in it . Dip the blanched spinach leaves into this cold water. This steps ensures the lush green color of spinach leaves is restored.
- After a minute or so drain the spinach leaves and transfer to a grinder jar. Pulse to get a puree.
- In another bowl take whole wheat flour. Add salt and roasted cumin powder to it. Mix. To this add the spinach puree and knead into a soft dough. You may add little water if required while kneading the dough.
- Cover the dough and set it aside for 10 minutes .
- Now knead the dough again and divide it into 5 equal parts.
- Roll out each dough ball into a round shape using rolling pin.
- Pan roaste the phulka until light brown colored spots appear on both sides. Alternatively you may cook one side on the skillet and then bake the other side of the phulka on open flame.
- Make all the phulka in similar way.
- Brush the phulkas with ghee and serve while warm.
Hi. Very nice recipe. Plese suggest some side dish for this for my 1 year old.
Hi Anu,
Thank you 🙂 You can give as it is or with any chutney.
I make something similar for us a lot. I add a little chilli and garlic to the paste. It tastes really good. I will be travelling with my 18 month old and she loves them. Do you know the shelf life of these? Will they stay for 2-3 days like theplas or will they get spoiled?
Hai Ruchi, If refrigerated you can use the mixture for 2 days, but my advice is always to engage in preparing fresh food.