Palak paratha

Palak means ‘spinach’ and paratha means ‘Indian flatbread with unleavened dough’. So palak paratha is nothing but a flatbread made using whole wheat flour, spinach, and a few mild spices. These paratha are super healthy, have a vibrant green hue, and can be made in under 30 minutes.

Serve spinach paratha for breakfast, lunch, or dinner. They taste amazing with a side of plain yogurt (or raita), a pickle, and a hot cup of masala chai. These are also great to pack for school or office lunch boxes.

Ingredients 

  • ▢2 cups whole wheat flour
  • ▢7 ounce spinach (200 g, finely chopped)
  • ▢1 teaspoon grated ginger
  • ▢2 teaspoons finely chopped green chilies
  • ▢salt (to taste)
  • ▢1 teaspoon carom seeds (ajwain)
  • ▢2 teaspoons vegetable oil
  • ▢2 teaspoons red pepper flakes
  • ▢ghee or oil for frying

Instructions

Make The Dough

  • Add whole wheat flour, chopped spinach, ginger, green chilies, salt, carom seeds, vegetable oil, and red pepper flakes to a large bowl or a parat (an Indian wide and large utensil).
  • Mix well using your fingers and leave aside for 10 minutes. Palak will release some water during this time.
  • Mix well again.
  • Now add water (approx ¼ cup) little by little and knead to make a slightly soft dough.
  • Cover the dough with a dishcloth and keep it aside for 15 minutes.

Make Palak Paratha

  • Keep a griddle over medium-high heat.
  • Knead the dough once again and divide it into 8 equal parts.
  • Take one part and roll it into a ball. Slightly flatten the ball in between your palms. Apply some dry flour to your palms if it’s sticking.
  • Dust the ball with more dry flour and roll to make a 5-inch circle.
  • Apply ghee over the circle generously and fold to make a semi-circle.
  • Apply ghee over the semi-circle and fold to make a triangle.
  • Dust the triangle with some dry flour and roll to make a 5-6 inch triangle. Roll the edges slightly thinner than the center.
  • Transfer the paratha to the hot griddle.
  • Cook until brown spots appear on the lower side.
  • Flip the paratha and apply ghee (approx. 1 teaspoon) on the cooked side.
  • Flip again and apply ghee (approx. 1 teaspoon) on the other side as well.
  • Press the paratha using the back of a spatula and cook until nicely browned from both sides.
  • Make all the Palak paratha in the same manner. Serve hot.
  • Wipe the griddle with a paper towel after frying 4-5 parathas to get rid of the burnt dry flour.
Palak Paratha Recipe ( 3 Ways) - Whiskaffair

About The Author


Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.

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