Palak Paratha is a delicious and healthy dish. It can be served as a breakfast or can be served in lunch and dinner also. Kids will love this Paratha even if they do not like greens in general.
Ingredients
Whole Wheat Flour – 1 ½ cups
Palak (Spinach) – 150 Gms bunch
Green Chilli – 2 (Very finely chopped)
Cumin Seeds (Jeera) – ¾ tsp
Turmeric Powder – ¼ tsp
Salt to taste
Oil – 1 tbsp
Asafoetida – 1 pinch
Ghee or Oil to cook Paratha
Method:
Remove the stem of the Spinach and discard. Wash and rinse the leaves well. Wipe out the water. Chop them into fine pieces.
Take the whole Wheat Flour in a mixing bowl.
Add all other ingredients except the Oil. Mix them well.
Add 1 tbsp of Oil and mix well again.
Now, add water little by little and knead the mixture into soft dough. Keep aside for 10 minutes. Knead again.
And divide the dough into medium sized balls.
Roll each ball into a small circle with a rolling pin and rolling board. Spread some oil or Ghee on top of the rolled dough.
Gather the sides into fleets. And gather the fleets into the center (as we do for stuffed Paratha). Roll it again into circles of 5 to 6 inch size. Dust the board with a little flour so that the dough does not stick to the board.
Heat a Tawa (pan). Place the rolled Paratha.
Some bubbles will start rising on the Paratha. Flip the Paratha. Drizzle some Oil or Ghee on top of the Parathas.
When the other side is half cooked, flip again and cook the other side. Flip once again and cook the other side. Press the edges with a soft cloth or ladle so that Palak Paratha cooks evenly on all sides. Flip the Parathas two or three times so that both the sides are cooked uniformly. Keep drizzling Oil or Ghee every time after flipping.
Cook them soft or crisp depending on your preference.
Serve the hot Parathas with Yogurt and Pickles.
Note:
The sides are gathered together and rolled again to get soft Parathas. This step can be avoided if the dough is kneaded very well.
Comments 35