Palak ka Paratha is an Indian flatbread made with the superfood spinach and whole wheat flour. The paratha is nutritious as well as delicious.
Palak parathas are a perfect snack for school going kids, these parathas provide them essential vitamins and minerals. Spinach / Palak is full of iron and adding lemon juice, which is rich in vitamin C, would help to absorb the iron. Not only that, but it shall also help to retain the fresh green color, which makes these parathas very attractive.
For these all in one palak Paratha, the first steps to wash and blanch the spinach. Blanching is a cooking process in which a vegetable or a fruit is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water. This is also called shock treatment. This stops food from cooking further. So we blanch the spinach, add some lemon juice to it and make a puree.
We use this puree along with some herbs and spices to bind the whole wheat dough. The parathas can also be made with maida or all-purpose flour, in this case, the parathas would be very flaky. I have made these with whole wheat flour as these are made for kids and we have to give them a healthy snack for school.
For the past two days, I have been posting different variations of parathas under the theme Back to school. The Beetroot Paratha looks so attractive with that purple hue, The Gajar Paratha is super flavorsome, plus so healthy too and today’s Palak ka Paratha has its own charm with that refreshing green color! Enjoy them!
Palak ka Paratha
For Palak Purée
1 bunch palak leaves/spinach
3 cups water
1 green chili
Juice of half a lemon
2 cup wheat flour
½ tsp carom seeds
2 tsp oil
Salt to taste
Water to knead the dough
½ cup wheat flour, to dust
oil / ghee / for roasting
Place about three cups of water to boil and keep another pot ready with ice-cold water.
Wash the spinach very well.
Add spinach to the boiling water.
Within a minute remove from the spinach from boiling water and add to the cold water.
Add the drained spinach, ginger, green chilly and lemon juice to a blender and pulse to make a fine purée.
Take flour in a mixing bowl.
Add carom seeds, oil, and salt to taste.
Add the spinach purée and knead the dough.
Add water for kneading only if required.
The dough should neither be very soft or very hard.
Cover with a damp cloth and leave it for 10 – 15 minutes to rest.
Preparing the Roti
Pinch out medium-sized balls from the prepared spinach dough.
Roll it like chapati or paratha dusting it with wheat flour if required.
Heat a griddle and cook the roti for a few seconds. Then flip it over.
If making roti this can even be roasted on gas and then apply ghee after bringing it down.
If making Paratha then apply ghee on one side and then flip.
Apply ghee on the other side and the paratha would be ready once you see a few brown spots.
Parathas are best served hot, but you can make a big stack and serve them later too.
And here are some other Paratha’s that you could pack –