Palak Paratha (Spinach Paratha)

Palak paratha are healthy & delicious flatbreads made with whole wheat flour and Indian spinach. These are good to serve for a meal with chutney, dal or curry.

Prep Time30

Cook Time20

Total Time50

Servings:

Author: Swasthi

Ingredients

1½ cups Whole wheat flour (atta)
1½ cups (125 to 150 grams) chopped spinach (palak, avoid the stalks)
½ inch ginger or 1 to 2 garlic cloves
¼ tsp garam masala (optional)
1 small green chili (optional, skip for kids)
½ tsp salt (adjust to taste)
1 to 2 tbsp water to blend palak (optional)
1 tbsp Oil for kneading
2 tbsp Ghee for toasting

Instructions

Preparation

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.

How to make Palak Paratha

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.

Nutrition