Palak Paratha Spinach Paratha 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 PARATHA RECIPE (SPINACH PARATHA)

Steps:

• 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 smooth dough.
• Cover the dough with a dishcloth and keep it aside for 15 minutes.
• Keep a griddle over medium-high heat.
• Knead the dough once again for a couple of minutes and divide it into 8 equal portions.
• 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.
• Keep the rest of the dough balls covered with cloth to prevent them from drying out.
• 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.