Description
The palak parathas can be had with lemon or mango pickle or even with curd or white butter.
Ingredients
Scale
- 2 cups whole wheat flour/atta
- 200– 250 grams spinach
- 1 or 2 green chilies, finely chopped
- ¼ tsp carom seeds/ajwain
- 2 tsp oil or ghee
- a pinch of asafoetida/hing (optional)
- salt as required
- oil or ghee for frying the parathas
Instructions
- rinse the spinach leaves very well in water.
- drain them.
- heat water and boil the spinach leaves in hot water for 5 to 7 minutes.
- strain and keep some of the stock in which we have boiled the spinach leaves.
- puree the spinach in a blender.
- in a large bowl mix the whole wheat flour with salt, carom seeds, green chili and asafoetida.
- add the spinach puree and 2 tsp oil. mix well.
- add required amount of stock or water and make a smooth dough.
- take a medium size ball from the dough.
- roll the dough ball into a small circle.
- spread some oil or ghee on the top of the rolled dough.
- fold one side, apply the oil or ghee on the folded side.
- again bring the edges together and fold.
- you will get a triangular shape.
- roll into a medium sized parathas.
- on a hot tava cooked the paratha with some oil or ghee.
- till they are crisp and brown from both side.
- make all parathas this way.
- serve the palak paratha hot with yogurt or pickle.
- you can also stack the parathas in a roti basket or casserole and serve then warm later.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Side