Palak paratha

Palak Paratha | How to make Palak Paratha

What is Palak Paratha?

Palak paratha is a pretty green flatbread made using whole wheat flour and spinach flavoured with carom seeds (ajwain), ginger, chillies, black pepper (kali mirchi) etc. It can be served with gravies and dals for lunch or dinner or with yogurt or chuntey for breakfast. Palak paratha is an easy and delicious way of introducing spinach in your diet.

Let’s talk about the ingredients for Palak Paratha

It requires:

Spinach: Good quality spinach is the one that has small leaves and is absolutely green. To cook it, I have not boiled it. I just washed it thoroughly and added to a pan. Covered it and let it cook for 4-5 minutes or till the leaves were soft. Spinach itself has enough water. Thereafter I just transferred it in cold water. This helps to retain its green colour.
Other ingredients: Palak paratha is prepared using whole wheat flour. For flavouring carom seeds, ginger, chillies and black pepper are added which complement the taste of spinach.
For frying: Ghee or oil can be used. As such no fat is applied inside the parathas. They are simply rolled and fried. I prefer to use oil unless I eating the palak parathas hot, just off the pan.

Other spinach based recipes on the blog are hariyali gatte, palak paneer dhaba style and more.

How to make Palak Paratha

1. Put washed spinach leaves in a pan.

Palak paratha

2. Cover and cook on low flame for 3-4 minutes or till the leaves turn soft. (Do not add water).

Palak paratha

3. Transfer spinach leaves to cold water.

Palak paratha

4. Transfer the leaves to grinder jar, add 1” ginger, 1 slit green chilli, 6-7 black pepper corns. Grind to make puree.

Palak paratha

5. In a mixing bowl take 2 cups whole wheat flour, add spinach puree, salt to taste and 1 tsp carom seeds (ajwain).

Palak paratha

6. Knead soft dough using water gradually. (A paratha is as soft as its dough).

Palak paratha

7. Take a portion. Roll it into paratha. Heat a skillet and put paratha on it.

Palak paratha

8. Let it cook on medium flame till partly cooked from one side. Flip and cook it partly from the other side. Apply little oil on both the sides. Cook on medium to high flame from both the sides, till brown patches appear.

Palak paratha

9. Grease with some gheeand crush slightly.

Palak paratha

10. Serve with tamatar ki chutneyy. Bon appétit.

Palak paratha

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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