Palak Paratha

by Sandy · September 30, 2017

1. Palak spinach -2 bundles

2. Wheat powder – 250 gms

3. Salt – As required

Green chillies – 3, finely chopped

Fried coriander powder – 1 small spoon

Ajwain – ½ small spoon

Garam masala powder – 1 pinch

4. Oil – For frying

1. Pluck leaves from the stem of palak and cut into small pieces.

2. Add a little water to palak leaves and cook well.

3. Once the contents get cooled, grind well using a mixer.

4. Take wheat powder in a big bowl, add ingredients no: 3 to it and mix well.

5. Add palak paste to it and prepare chapati dough.

6. Allow it to rest for 45 minutes.

7. Make 5 or 6 balls out of it and spread them similar to chapattis.

8. Then fold them to square or triangle shapes and spread again.

9. Heat oil in a pan and cook each paratha. Flip both sides to fry well.

10. Serve with dates or mint chutney.

Courtesy: Vanitha Magazine July 15-31, 2017

1. Palak – 1 bundle

2. Wheat flour – 2 cups

Oil – 3 big spoons

Cumin seeds – ½ small spoon

Ginger paste – 1 small spoon

Chilli paste – 1 small spoon

Salt – As needed

3. Oil – As required

1. Clean palak, blend well in a mixer and extract juice.

2. Mix ingredients no: 2 with palak juice and prepare the dough.

3. Allow it to rest for ½ an hour.

4. Divide the dough into 10-12 balls.

5. Spread a little flour on the rolling board, and spread each ball into flat discs.

6. Spread a little oil on the parathas and fold once.

7. Spread oil again and fold again.

8. Spread them using rolling pin into triangular shapes.

9. Heat a tawa, apply oil and put parathas one by one.

10. Flip both sides and cook till brown spots appear on surface.

11. Serve hot.

Courtesy: Vanitha Magazine August 15-31, 2019

A few more Roti & Paratha recipes for you. Here is the page link. Click on the images in the gallery to read.

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