Palak ka paratha
(Paratha with spinach)
Palak paratha or spinach
paratha is a tasty nutritious Indian bread. It is a wonderful way to include
green in your diet especially kids who do not like green specially palak
(Spinach). These green color spinach paratha are very attractive to look at and
kids or the adults love eating them. Palak parathas are made with whole wheat
flour and chopped boiled spinach dough and the spices are added to enhance the flavor
which are also good for your health specially Turmeric powder which has enormous
health benefit. Palak paratha is not only a popular breakfast item but it could
be served for lunch or dinner with any vegetable dish or yogurt and pickle. Spinach
paratha taste good even when they are cold and they are perfect food to take it
to school or office lunch or even to take it to picnic. Variation could be made
by adding onions, and spices and gram flour when making the dough for paratha.
|
Ingredients:
2 Cups of whole wheat flour 1 Cup frozen chopped spinach or ¾ cup fresh chopped, and boiled spinach ½ Teaspoon turmeric powder (optional) ½ Teaspoon red chili powder 1 Pinch of hing (asafetida) or to your taste 1 Teaspoon salt or to your taste water as needed for making the dough Vegetable oil for making the parathas |
Whole wheat flour
|
Fresh chopped spinach
|
Frozen chopped spinach
|
Dough for palak paratha
Directions for making the dough:
1. If using frozen chopped spinach then thaw it. If using fresh spinach then fine chop it and boil it.
2. Place the whole wheat flour into a bowl, add boiled or thawed spinach salt, turmeric powder, red chili powder and asafetida and mix every thing togather with the flour then add a little water at a time and mix it in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl. Knead it for few minutes, until the dough becomes soft and just the right rolling consistency. If using frozen spinach you will need less water because frozen spinach contain lot of water.
3. Knead the dough with wet hands make a ball and put it back into the bowl then
cover it and keep it aside for at least half hour. Dough maker or food processor
could be used to make the dough
1. If using frozen chopped spinach then thaw it. If using fresh spinach then fine chop it and boil it.
2. Place the whole wheat flour into a bowl, add boiled or thawed spinach salt, turmeric powder, red chili powder and asafetida and mix every thing togather with the flour then add a little water at a time and mix it in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl. Knead it for few minutes, until the dough becomes soft and just the right rolling consistency. If using frozen spinach you will need less water because frozen spinach contain lot of water.
3. Knead the dough with wet hands make a ball and put it back into the bowl then
cover it and keep it aside for at least half hour. Dough maker or food processor
could be used to make the dough
Directions for making the palak paratha:
1. Pre heat the tava (Griddle) on medium heat and grease it with little oil.
2. Take some extra flour in a plate for dusting.
1. Pre heat the tava (Griddle) on medium heat and grease it with little oil.
2. Take some extra flour in a plate for dusting.
Heat the tawa (Griddle)
|
Flour for dusting
|
3. Knead the dough with wet hands for a minute and then roughly divide the dough into to 10 to 12 equal parts without forming into the balls.(size of the balls depends how thick you want to make the parathas)
4. Dust your hands lightly with the extra flour and take a portion of the dough and roll it in between your palms in to a ball.
5. Place the ball of dough into flour and press flat, dusting on both sides.
6. Now place the ball of dough on the rolling board or chackla (Indian roti rolling board) and with the help of a rolling pin roll into a 6 “circle or as you prefer, dusting while rolling as required.
4. Dust your hands lightly with the extra flour and take a portion of the dough and roll it in between your palms in to a ball.
5. Place the ball of dough into flour and press flat, dusting on both sides.
6. Now place the ball of dough on the rolling board or chackla (Indian roti rolling board) and with the help of a rolling pin roll into a 6 “circle or as you prefer, dusting while rolling as required.
Place the ball of dough on rolling board
|
Roll the dough into a circle
|
7. Now pick the paratha, pat between your hands for few seconds to shake off the
excess flour.
8. Place the paratha on the hot greased tava (griddle), and let it cook.
9. In about 30 seconds little bubble will start appearing, with the help of the spatula turn the paratha over to the other side, and cook for 30 seconds then flip it back. If the paratha sticks to the griddle it is not hot enough, if it is too dark or burn it means it is too hot adjust the heat accordingly.
excess flour.
8. Place the paratha on the hot greased tava (griddle), and let it cook.
9. In about 30 seconds little bubble will start appearing, with the help of the spatula turn the paratha over to the other side, and cook for 30 seconds then flip it back. If the paratha sticks to the griddle it is not hot enough, if it is too dark or burn it means it is too hot adjust the heat accordingly.
Place the paratha on the tava (griddle)
|
Little bubble start appearing
|
10. Drizzle ½ teaspoon of oil over the paratha and with the spatula spread evenly, and then turn over to other side, drizzle and spread ½ teaspoon of oil, and cook.
11. With the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy. Keep flipping the paratha back and forth few times for 2 to 3 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle. Serve paratha hot.
11. With the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy. Keep flipping the paratha back and forth few times for 2 to 3 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle. Serve paratha hot.
Spread the oil over paratha and turn it around
|
Spread the oil on other side of paratha
|
Palak paratha is ready
Tips:
1. Palak paratha could be rolled as a lachha paratha or layered partha.
2. ½ cup of gram flour could be mix with whole wheat flour.
3. Make extra parathas for later use.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
1. Palak paratha could be rolled as a lachha paratha or layered partha.
2. ½ cup of gram flour could be mix with whole wheat flour.
3. Make extra parathas for later use.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Methi ka paratha Pudina ki chutney
(Paratha with fenugreek leaves) (Mint chutney)
Muttar paratha Lauki ka raita
(Paratha with green peas) (Yogurt with bottle gourd, ghyia)
Makai ka paratha Palak ki kofta
(Corn flour paratha) (spinach koftas)
