Palak ka Paratha is an Indian flatbread made with the superfood spinach and whole wheat flour. The paratha is nutritious as well as delicious.
For Palak Purée
bunch palak/ spinach
Juice of half a lemon
Salt to taste
Water to knead the dough
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 Paratha
Pinch out medium sized balls from the prepared spinach dough.
Roll it like a 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.
Check out what my BM buddies are doing
Gajar ka Paratha
Hari Moong ki Dal