Spinach Carrot Paratha Pancakes

Spinach Carrot Paratha Pancakes

These paratha pancakes resemble the Indian bread roti, but the batter of this dish is jam packed with carrots, spinach and onions. These whole-wheat cakes are a great way to use leftover mashed potatoes and cottage cheese and are delicious topped with a wide variety of chutneys. This recipe comes to us from Prerna of Indian Simmer.

Serves 6

  • 1 bunch spinach, chopped
  • 1 cup carrots, grated
  • 1/2 cup paneer, shredded
  • or
  • 1/2 cup cottage cheese
  • 1/2 onion, finely chopped
  • 1 cup cooked mashed potatoes
  • 3 cloves garlic, minced
  • 1 tablespoon ginger paste
  • 1-2 green chilis, minced
  • 1 tablespoon fennel seeds
  • 1/2 tablespoons ajwain seeds*
  • 1 1/2 cups of whole-wheat flour
  • 3/4 cup semolina based porridge
  • salt, to taste
  • nonstick cooking spray

    *optional. Ajwain seeds aids in digestion and can be found in Indian markets or the Indian section of some grocery stores.

    Place the chopped spinach, grated carrots, shredded cheese or cottage cheese and chopped onion together in a large bowl. Add the mashed potatoes, garlic, ginger paste, green chilis, fennel seeds, adjwain seeds if using, whole-wheat flour and porridge to the bowl. Mix with your hands, applying a little pressure, to bind everything together. Squeeze the vegetables to release their water add moisture to the dough.

    Divide the dough into small balls about 2.5-3 inches in size.

    Prepare a flat surface with a light coating of flour and flatten each ball of doll with a rolling pin until the dough is at least 1/8 inch thin. The vegetable batter can lose moisture, so work quickly, dusting the rolling pin with flour several times to keep the dough from sticking.

    Prepare a griddle with a light layer of oil or nonstick cooking spray. Put over medium heat. Put the paratha dough circles on the griddle for 20-25 seconds.  Flip and cook 30 seconds of the other side. Cook, flipping every 30 seconds, recoating the griddle when necessary, until both sides of the paratha are crisp and golden brown and the paratha is cooked through.

    Serve topped with chilled yogurt and your favorite chutney and enjoy.

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    Nutrition Information

    Spinach Carrot Paratha Pancakes

    Servings per Recipe: 6

    Amount per Serving

    Calories:  259.5

    Calories from Fat:  20

    Total Fat:  2.3g

    Saturated Fat:  .7g

    Cholesterol:  3.3mg

    Sodium:  238.5mg

    Potassium:  681mg

    Carbohydrates:  50.8g

    Dietary Fiber:  7.3g

    Protein:  11.3g

    Sugars:  2.2g

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