By Jasmine Kaur
Craving a good breakfast but want to eat healthy too? Add palak to your dishes for an extra dose of nutrition.
An easy hack to fuse two different South Indian breakfast recipes, idlis are crushed and mashed with spinach leaves to make it a delightful nashta.
The Indian flatbread is made with the goodness of spinach leaves, paired with wheat flour dough and rolled into a soft and yummy paratha. Serve with a bowl of curd.
The soaked flattened rice is mixed with blanched palak leaves. These give it a greenish colour and creamy touch like no other.
Amp up the nutritional value of your fried Indian bread with the addition of palak. Deep-fried until greenish-brown, the pooris are served crisp with aloo sabzi.
The classic Indian breakfast crepe called dosa usually comes with a potato filling. However, this one is flavoured with a palak and rice batter.