Palak Lachcha Paraatha Indian Fried Bread With Spinach Recipes

PALAK PARATHA (SPINACH PARATHA)

Steps:

• Wash spinach and drain completely.
• Add them to a blender with chili, ginger or garlic and make a fine puree with the help of 1 to 2 tbsp water. Use water only if needed.
• Add the puree to the flour along with salt and spice powders.
• Knead together to make a dough.
• If the dough turns sticky, just sprinkle more flour & knead to a non sticky dough.
• If the dough turns too dry then, sprinkle water & knead.
• Add little oil and knead well to make a soft pliable dough.
• Set this aside for 20 to 30 minutes. Make 8 equal sized balls. Cover them.
• Flour the rolling area and flatten a ball. Sprinkle flour.
• Roll it to make slightly thick palak paratha.
• Sprinkle flour over the paratha as needed to prevent sticking. It has to be slightly thicker than roti.
• Heat a tawa until hot enough. Transfer a paratha to the tawa.
• When the paratha begins to get bubbles over it.
• Flip it to the other side. Gently press down the paratha with a spatula to puff it. Cook until golden spots appear.
• Once done smear little ghee.
• Place a kitchen tissue on a plate. Stack the palak parathas to keep them soft.
• Serve palak paratha with chutney, dal or curry. Or use them to wrap as rolls with veggie or egg fillings.

PALAK LACHCHA PARAATHA (INDIAN FRIED BREAD WITH SPINACH )

Steps:

• Take the wheat flour in a bowl. Add salt, carom seeds and spinach puree to the flour and mix. Add sufficient milk and knead into a soft dough. Rest the dough for about 20 minutes.
• Divide the dough into equal portions and after rolling in the dry flour roll out a portion into roti(flat bread). Spread a little ghee and sprinkle some flour. Give a slit from the centre of the roti to the end (as if drawing a radius in a circle).
• Start rolling from one side of the slit to reach the other side, making it resemble a cone. Stand it upright and press lightly. Similarly use up the remaining dough. Rest them for another 15 minutes.
• Roll these out into slightly thick circular paraathas.
• Heat a gridle and place a paraatha over it. Cook till half done - few seconds(5-10) and flip over. Reduce flame and spread ghee and turn over. Apply ghee on the second side too cook till both sides are evenly cooked and crisp.
• Similarly make the remaining paranthas and serve hot with chhunda.
• TIP:.
• Paraathas can scorch if the heat is too high. The key to a great, crisp paraatha is that each time a paraatha is placed on the griddle the griddle should be very hot.(The griddle has to be thick) But as soon as the paraatha is flipped over, the heat should be reduced and the paraatha should be further cooked only on low flame.