Palak Paratha | How to make palak paratha? | Paratha Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 10-12 parathas
- 2 Cups or 200-250 Gm palak/spinach
- 2 Cups whole wheat flour/atta
- ½ Tsp powdered black pepper
- ¼ Tsp crushed carom seeds/om kaalu/ajwain or ½ Tsp crushed jeera
- Salt to taste
- ½ Tsp sugar
- 2 Tsp oil
- 1 Tbsp yogurt
- Water to knead into a dough
- Blanch spinach leaves in hot water for a minute
- Drain wilted spinach leaves from the hot water and run it under cold water to stop further cooking
- Grind spinach leaves into a purée and keep aside
- Take whole wheat flour in a bowl
- Sprinkle salt, crushed black pepper and jeera or ajwain
- Add a Tsp of oil and rub all the ingredients together
- Now add the spinach purée into whole wheat flour mixture
- Spoon in a little yogurt
- Start mixing all the ingredients together
- The dough starts coming together
- Just add a few drops of water to finish the dough
- Finally knead with a teaspoon of oil into a soft dough . Cover and set it aside
- To make parathas, pinch small balls off the dough
- Dust the working surface with flour, roll out a ball of dough into a small circle
- Add a few drops of oil. Fold a circle into a half and again to form a triangle
- Roll out into a paratha roughly keeping the triangle shape
- To roast the paratha, put it on a heated tawa or pan or skillet
- Apply oil on both sides and roast till golden. Repeat for remaining parathas.
- Serve them immediately or pack for lunch box
Optionally chopped/grated garlic can be added while kneading dough
Apply ghee before serving
Add crushed jeera if you want
Resting dough for sometime makes softer parathas
Dough can be made previous day and rested in refrigerator
Recipe by Food Of Interest at https://foodofinterest.com/palak-paratha/
3.5.3226