Home / Recipes / Palak/Spinach Paratha

Photo of Palak/Spinach Paratha by Sujata Hande-Parab at BetterButter
523
8
5.0(1)
0

Palak/Spinach Paratha

Jan-04-2018
Sujata Hande-Parab
20 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Palak/Spinach Paratha RECIPE

Raw Spinach is 91% water, 4% carbohydrates, 3% protein and contains negligible fat. It is highly nutritional and has lots of health benefits. It is a rich source of Vitamin A, C, K, Magnesium, iron and folate. Contains lots of other minerals. It is used in many recipes. It has unique taste and flavor which makes any dish rich and tasty.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • North Indian
  • Roasting
  • Blending
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Spinach Puree – 5 tbsp.
  2. Wheat flour – 1 cup + 2tbsp for dusting rolling board.
  3. Amchur Powder – 1tsp
  4. Asafoetida – ½ tsp
  5. Coarsely ground Cumin Seeds – 1 tsp
  6. Coarsely ground green chillies – 2
  7. Garlic cloves– 2 (Make a coarse paste)
  8. Salt as per taste
  9. Ghee / Oil– 1 tbsp. for kneading + 2tbsp for greasing
  10. Water as required for kneading
  11. Serving – Curd or pickle or any dip or sauce.

Instructions

  1. Wash plucked spinach leaves twice/thrice. Drain off water completely. Blanch and blend into a fine puree.
  2. In a large deep bowl take wheat flour, salt, crushed cumin, Green chili and garlic paste, oil, salt, amchur powder, Asafoetida.
  3. Add spinach puree. Mix it well.
  4. Add water slowly at a time and knead it into a smooth dough. Cover and keep aside for 15 minutes.
  5. Divide dough into 8-9 equal parts. Shape them into a smooth ball.
  6. Dust rolling board with some wheat flour. Roll dough ball into a small 3-inch circle. Apply some ghee and sprinkle some wheat flour. Fold it in the center. Fold it again in the center to form a triangle.
  7. Roll it again into a thin roti or circle about 6-7” diameter.
  8. In a nonstick tava or griddle, drizzle ghee. Spread evenly all over on its surface with rubber spatula.
  9. Place paratha on it. Let it cook till bubbles appear on the top. Cook on medium low flame.
  10. Flip it over and let it cook for few seconds. Apply some ghee.
  11. Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides and paratha puffs up. Press in between with the help of spatula for even cooking.
  12. Once cooked properly transfer it on a plate.
  13. Serve hot with curd, pickle or any subji or curry.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Milli Garg
Jan-11-2018
Milli Garg   Jan-11-2018

This palak falvoured parantha is just awesome.

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE