Wednesday, 9 September 2015

Palak Paratha !


Palak Paratha is the healthiest paratha compared to other parata varieties. Lot of fresh spinach goes in which gives a nice flavour as well as the goodness of iron. It is very simple to make as there is no tension of stuffing and rolling.
Other paratha varieties you may find useful and interesting in the blog are
Methi Paratha
Aloo Paratha
Mooli Paratha
Carrot Thepla

INGREDIENTS

  • 1 1/2 cup Wheat Flour
  • salt as needed
  • 1/2 tsp Red chilli Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Amchur Powder
  • 1 tsp Jeera / Ajwain

To grind to a puree

  • 1 cup Spinach (tightly packed) (blanched)
  • 1 Green Chilli
  • 1 inch piece ginger
  • few coriander sprigs

STEPS

  • In a vessel boil a cup of water. Put the washed spinach in the boiling water and blanch for a couple of minutes.
  • When it starts to shrink turn off stove, drain the water and cool the spinach.
  • Reserve the water for later use.



  • Once the blanched spinach is cooled, blend it well with some fresh coriander , ginger and garlic and some water (use the water in which it was blanched) to a fine puree.
  • In a wide bowl, take atta and add all the spice powders and salt.



  • Add the puree to the flour and mix well with a spoon. The puree may not be enough to knead the dough, so add the water we reserved earlier and knead to a soft dough.
  • Rest the dough for 15 minutes atleast.


  • After 15 - 30 minutes, make small balls, roll them out into circles.
  • Place them on a hot tawa and cook on one side.
  • Flip and brush some ghee / oil / butter and repeat the same other side.
  • Flip and cook till brown spots appear here n there.


NOTES

  • Adjust spice powders and chillis as per taste.
  • You can add more ghee if you wish.
  • If making for travel use oil instead of ghee.
  • Use fresh spinach for best results than frozen.
  • Do not overcook the spinach else it will change color. Just blanch in boiling water for a couple of minutes so that the fresh green color is retained.


With Love,
Pavithira Vijay

No comments:

Post a Comment