Palak paratha
Palak parantha is a good combination of taste and health. It’s one more way of eating palak. You can also add a pinch of turmeric powder to the dough to give it a nice yellow color which is very appealing.
Don’t knead the dough too well in advance. Otherwise palak will leave water and dough will be a bit difficult to manage.
Recipe of palak paratha (spinach paratha)
2 cups whole wheat flour (atta)
200 gms palak (spinach)
1 tsp salt
1/2 tsp red chili powder
1/4 tsp garam masala powder
Oil to shallow fry
palak (spinach)
1. Cut stems of palak leaves and wash thoroughly in running water. Chop finely.
2. Put spinach in a big bowl and mix all ingredients except flour and oil. Add flour and mix.
3. Slowly add just enough water so as to make pliable dough. Rest the dough for 15 minutes.
4. Take a ball (peda) out of the dough and roll out like a roti.
5. Heat a tawa (griddle) and cook parathas on both sides brushing with oil. Cook on medium heat till golden brown. Serve hot.
If you are a fan of palak just the way I am, check out my blog posts of palak paneer and dal palak.
11:35 am on December 1st, 2008
[...] when I realized its goodness, I began liking spinach. I now try to have it in various forms like Palak parantha, Dal palak and aloo palak. Palak- paneer is a very popular dish from North Indian cuisine. Its [...]