Sorry to my followers or readers or my friends who regular read my blog, I was not well so taking a month break from my blog. But now I am back with my new and delicous recipes.
Spinach/Palak is one of wonderful green-leafy vegetable often recognized as one of the functional foods for its wholesome nutritional and rich source of anti-oxidants vitamins like vitamin A, vitamin C. It is also good source of omega-3 fatty acids.
Palak Paratha is an Indian bread which is made with a combination of wheat-flour and spinach puree, seasoned with fresh Indian herbs & spices.
This is very light as well as healthy and a very good appetizer which is liked by every generation. They are great for breakfast and best going with curry dish, curd or pickle as a side accompaniment.
They are so simple to make and crispy in taste. They can be even packed for a tiffin lunch or snack with some mango pickle or lime pickle.
This is perfect food to take along for long journey also because it's not sticky and as well as their taste and texture is remain same. It is very nutritious also as well as yummy Indian bread.
You can make end number of paratha's like
purple cabbage paratha
poha missi roti,
stuffed papad paratha,
sambar paratha,
methi paratha,
poha thepla and many more.
Let's start to make this easy and quick palak paratha recipe with simple step-by-step process.
Ingredients :
Whole wheat flour/Atta - 1.5 cups (for dough) + 1/2 cup (for dusting) Wheat Flour
Spinach puree / Roughly chopped Palak - 3/4 cup
Carom seeds/Ajwain - 1/2 tsp [optional]
Red chilli powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Salt to taste
Water for kneading the dough - 1/2 cup or as required
Oil for dough - 1 tsp
Desi ghee for shallow frying
Side Accompaniment
Aloo Rasedar/ Potato curry
Yogurt/Dahi sprinkle little bit salt and red chilli powder on it.
Preparation Method :
1. Wash the spinach leaves and keep aside. Blanch them in hot water for 3 minutes and transfer into cool water (it helps to not to change the color of the palak puree), When cool, puree them into a grinder.
2. Take a wheat flour into a large bowl, add the spinach puree into it, along with carom seeds/ajwain, salt to taste, red chilli powder, garam masala and mix well.
3. First mix the flour with puree then later on add water as required for kneading the dough and lastly add oil. You can ever check your seasoning while kneading the little bit dough, if you feel salt is less you can add this time.
4. The dough should be little stiff than chapati dough or else you will not be able to roll it. Let the dough rest for 15-20 minutes.
5. Now take medium sized balls from the dough. Dust the work surface lightly with flour and roll into a medium sized round like chapatis. Add little desi ghee in it and rolled it.
6. Place the rolled roti on a hot tava or griddle and cook one side, when one side is half cooked, flip and cook the other side. Smear some oil or ghee on one side and cook till browned and cooked..
7. Serve hot palak paratha with aloo rasedar veggie or warm with mango pickle, yogurt or white butter or sweet lassi.