Getting a child to eat spinach can feel like a daily negotiation, with a lot of pushed-away plates and suspicious stares at anything green. The trick usually isn’t hiding it completely; it’s making it taste familiar. Blanched and blended spinach is milder than most people expect, and when it’s tucked into foods kids already enjoy, like parathas, pasta and pancakes, it often goes unnoticed. Spinach also brings iron, vitamin A and fibre, so even small amounts help. Here are five easy recipes to try, none of which needs fancy ingredients.
Blanch a big handful of spinach in boiling water for a minute, drain, and blend it into a smooth puree with a green chilli left out for little ones. Knead the puree into whole wheat flour with a pinch of salt and a little ajwain, adding water only if needed, until the dough is soft. Roll it out and cook on a tawa with a little ghee. The parathas turn a pretty pale green and taste mild, and they travel well in a lunchbox with curd or a slice of cheese.
This article is intended for general informational and culinary purposes only and does not constitute medical or nutritional advice. Children’s dietary needs vary by age and health, so check with a paediatrician or dietitian before introducing new foods, especially for infants, toddlers or children with allergies. Wash spinach thoroughly before cooking, and adjust spice, salt and textures to suit your child’s age.