Palak Paratha
Palak ka Paratha is an Indian flatbread made with the superfood spinach and whole wheat flour. The paratha is nutritious as well as delicious.
Ingredients
For Palak Purée
- 1 leaves bunch palak/ spinach
- 3 cups water
- 1 inch ginger
- 1 green chilli
- Juice of half a lemon
For Dough
- 2 cup wheat flour
- tsp ½carom seeds
- 2 tsp oil
- Salt to taste
- Spinach purée
- Water to knead the dough
Other Ingredients
- cup ½wheat flour to dust
- oil / ghee / for roasting
Instructions
Purée
- 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.
- Drain.
- Add the drained spinach, ginger, green chilly and lemon juice to a blender and pulse to make a fine purée.
Dough
- 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.
