Spinach recipes: healthy and delicious snacks to boost your child's immunity

Spinach recipes: healthy and delicious snacks to boost your child’s immunity

Winters are fast approaching, and a variety of green leafy vegetables that are abundant in season will find their way into our kitchen. Spinach or palak is one of the most popular green vegetables that can be turned into delicious recipes. It is also a storehouse of vitamin A, vitamin C, vitamin K1, folic acid, iron and calcium. Palak is for everyone from children to the elderly. Not only is it low in calories, but it also stabilizes blood sugar levels for being a low glycemic index food. Its soluble and insoluble fibers prevent constipation and the abundant amounts of antioxidants prevent many diseases. An antioxidant in spinach, called lutein, helps reduce the risk of age-related macular degeneration, a condition that can cause blurry vision. (Also read: Gorge on palak paneer or palak paratha this winter for amazing health benefits)

Spinach is also good for kids as they are in a developing stage of life and super foods like spinach are really important for them to get proper nutrition. Spinach is good for young children because it is easy to digest and contains large amounts of calcium that supports the development of their bones and vitamins that improve the child’s eyesight. Spinach also contains potassium which is good for brain function and enhances focus while the folate content helps in the development of the nervous system.

Here are some delicious spinach recipes to add to your diet:

1. Spinach Moong dal idlis

the ingredients:

• Moong dal – 1 cup soaked

• Spinach – 1 cup

• Oil – 2 teaspoons

• Salt – to taste

• Red pepper – tea spoon

• Baking soda – half a teaspoon


Soak yellow moong dal for 5-6 hours. Mix the dal in a blender to make a puree.

Boil spinach and make puree.

In a bowl, add the spinach puree and the mashed mung dal. Add on top of the spices. Make a thick paste, adjust the texture with water. The mixture shouldn’t be too runny, like shilla dough.

– Take the inclined mold, grease the mold. Just before pouring the mixture, add baking soda to the mixture.

Cook the balls on a low heat for 12 minutes.

Serve hot with sambar or pudina/mint sauce.

2. Spinach and Egg Pie

the ingredients:

• 2 whole eggs

• Spinach – 1 cup

• Melted oil / butter – 2 teaspoons

• Salt – to taste

• Red pepper – tea spoon

• Corn – half a cup

• Red pepper – half a cup

• Yellow pepper – half a cup

• Onion – half a cup

• Cheese – 1 cube


Boil spinach and make puree.

In a bowl, add 2 whole eggs. Add all the chopped vegetables and spinach puree.

Beat the egg well.

Add cheese to the egg and spinach mixture.

Grease muffin tins with oil/butter.

Pour the mixture into a muffin tin.

Bake the eggs in the oven at 200 degrees for 15-20 minutes.

3. Palak Chickpeas Corn Tikka

the ingredients

• White Chana – 1 cup soaked

• 1-2 boiled potatoes

• Spinach – 1 cup

• Corn – ½ cup (chopped)

• Oil – 2 tablespoons

• Salt – to taste

• Jeera powder – 1/2 teaspoon

• Garam Masala – 1 teaspoon

• Coriander powder – 1/2 teaspoon

• Red pepper – tea spoon

• Sesame seeds – 1 teaspoon


Soak chickpeas for 7 hours and boil. Boil the potatoes and remove the peel.

Finely chop the spinach.

In a bowl, add the mashed potatoes, chopped corn, chopped spinach, and mashed chickpeas together. Add the spices and 1 teaspoon oil to make a very smooth paste.

– Now put the oil on the palm of your hand and take a small portion of the dough to give the shape of tiki.

Roll the tiki in sesame seeds. Keep it in the fridge for 15-20 minutes until it sets properly.

Add oil to the pan and fry the tiki until it turns a little brown.

4. Palak Paneer Roll


• 1 cup wheat flour + flaxseed powder – 1 tablespoon

• Spinach – 1 cup

• Oil – 2 teaspoons

• Salt – to taste

• Cumin powder – half a teaspoon

• Red pepper – tea spoon

• Garam Masala – 1 teaspoon

• Onion – 1 cup

• Cheese – 1 cube

• Paneer – 150 g

• Tomato puree – 1 cup


To make spinach chapati

Boil spinach and make puree.

Take 1 cup of wheat flour. Add water with spinach puree. Add salt to taste, ½ teaspoon cumin seed powder. 1 teaspoon oil to make a soft dough.

Cover the dough and set it aside for 10 minutes.

Now knead the dough again and divide it into 5 equal parts.

Roll each dough ball into a round shape using a rolling pin.

Roast the volka in the pan until light brown spots appear on both sides.

To make paneer stuffing

In a frying pan, add the oil and cumin seeds, and add half a cup of grilled onions until it turns brown.

Add tomato paste and cook for 5-7 minutes.

Then add salt, red pepper, garam masala and grated paneer. Mix well and set aside.


– Take 1 spinach chapati, put the paneer filling and cover it with some fresh grated cheese and onions.

Roll the chapati and serve hot.

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