By on June 13, 2013

Stuffed with finely chopped palak or spinach leaves and spices, palak paratha simply melts in your mouth.

INGREDIENTS (6 parathas)

Wheat flour/Atta 1 cup
Spinach/Palak,chopped 1 cup
Jeera 1 tsp
Sambar/red chilli powder 1 tsp
Turmeric powder 1/8 tsp
Oil 2 – 3 tblsp
Salt As needed
Water as needed

Wash the spinach and tear the thick stem in the leaf and chop them roughly. Heat a pan with oil and splutter jeera in it. Add the chopped palak and fry in low flame.

Cook for 2 minutes,without changing the colour and add it to the flour along with the other ingredients except water.

First mix the flour well with spinach and then add water to make a non sticky dough,just like roti/chapthi dough.

Make six equal sized ball and roll out little thicker parathas,dust it while rolling when ever necessary.

Heat pan and drizzle some oil and cook the parathas both sides in medium flame,until the golden brown spots appears.

I had with the tomato garlic chutney, you can have it with boondi raita,or simply curd or pickle too.

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