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Before you jump to Boiled spinach and Coriander leaves paratha recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.
Healthy eating promotes a feeling of well being. Increasing our consumption of healthy foods while reducing the intake of unhealthy types contributes to a more healthy feeling. Eating more fresh vegetables helps you feel better than eating a piece of pizza. This can be a problem, nevertheless, when it comes to eating between snacks. Finding snacks that will help us feel better and increase our energy levels often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks that you can use when you need a quick pick me up.
Whole grain snacks are an outstanding choice for a fast wholesome snack. Starting your day with a piece of whole grain toast can give you that extra boost you need to get going. Chips and crackers made from whole grains can be great for quick treats to eat on the go. Whole grains are always better than processed grains included in white bread.
You do not have to look far to discover a wide selection of healthy snacks that can be easily prepared. Being healthy doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to boiled spinach and coriander leaves paratha recipe. You can cook boiled spinach and coriander leaves paratha using 9 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Boiled spinach and Coriander leaves paratha:
- Prepare 1/2 kg spinach
- Get 250 gm Coriander leaves
- Take 1 Green chilli
- You need 1/2 tsp ginger
- Take to taste Salt
- You need 1/2 tsp Ajwain
- Take as needed Some ghee
- Use 1 tea spoon Jeera powder
- Prepare 2 bowl Wheat flour
Steps to make Boiled spinach and Coriander leaves paratha:
- First clean the spinach and boiled it with green chilli for two mints rinse in cold water
- Grind the spinach with ginger and Coriander leaves
- Add all the masala and spinach puree in flour and add some ghee and make a normal dough for pratha
- Left it for some time
- Then make a pratha with oil or ghee
- In low flame
- Serve it hot with achar or chutney or Aloo ki sabzi
Boil water in a pan and add palak. Strain out the water and allow the palak to cool. Grind the coriander leaves, palak and green chillies. A Rajasthani mung bean paratha uses both the layering technique together with mung dal mixed into the dough, while some so called stuffed parathas resemble a filled pie squashed flat and shallow fried using two discs of dough sealed round the edges. It also helps reduce feelings of nausea.
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