Nov 19, 2009

Palak/Spinach Paratha


  • 4 cups whole-wheat flour
  • 2 tbsp Jawar flour
  • 2 tbsp besan
  • 1 large bunch spinach coarsely chopped or frozen chopped spinach
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp asafetida powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Ghee/ butter

  • Chopped the spinach into food processor using less water.
  • For easy way you can use frozen chopped spinach. Defrost it in a microwave about 4-5 min.
  • Mix all flours.
  • Add the coriander, cumin, red chilli, asafetida and turmeric powder, salt to taste & garlic paste to the flour.
  • Add the spinach and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
  • Keep the dough aside about 1/2 hour.
  • Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks.
  • Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter.
  • Heat a pan and put a paratha on the griddle. Cook for 5-8 seconds on both sides applying a little ghee. Both the sides should have brown spots on them.
    The paratha is done when both sides are crispy and golden brown .
Serve hot with mango pickle & curd.

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