Palak Paratha, a well known north Indian dish.This Palak-paratha recipe is a healthy variation of paratha. It is made with fresh Spinach leaves and whole wheat flour and served with curry and pickle. It can be eaten at breakfast, lunch or dinner.It is a perfect food to take for school or office lunch or picnic. It is good to eat even after a few hours. As it contains a few spices, you don't really need any accompaniment such as curry.You can make the dough and keep in the fridge for 2-3 days and make parathas as and when you want.
Ingredients :
Whole wheat flour – 3 cup
Gram flour (besan) – ½ cup
Palak chopped – 3 cups loosely packed
Red chilli powder – ½ tea spoon
Garam masala powder – ½ tea spoon
Turmeric powder – generous pinch
Oil – to cook parathas on tawa
To grind ~
Green chilli – 2 no
Garlic cloves – 2 no
Ginger – small piece
Coriander leaves – few strings
Salt – as per taste
Method :
Wash and chop palak leaves; peel garlic, ginger and put it in mixer with green chilli, salt and coriander leaves, make a paste.
In a bowl put wheat flour, add red chilli powder, turmeric powder, garam masala powder and gram flour. Add water, a little at a time to this mixture, and knead to form a medium-soft, smooth dough. Keep aside
for 30 minutes.
Divide the dough into small balls-sized portions and roll between your hands till they are smooth and without cracks.
Very lightly flour a rolling board and roll each ball into a circle.
Heat a griddle and fry the parathas ,drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when
both sides are crispy and golden brown.
Serve hot with Mango Pickel and Black Eyed beans curry.
Tips ~
To knead the dough, you may require less water as greens also have water/moisture.
Gram flour (Besan) helps for easy rolling of parathas and gives nice colour.
Sending this to my ongoing event "Spotlight : Healthy Breakfast Ideas", Vardhini's "Cooking with Whole Foods – Spinach" event, Sara's "Kitchen chronicles Heirloom recipes" event, Sumee's "Bon Vivant Moments # 3 - Breakfast ideas" event, Divya's "Let's Party - Breakfast" event and Divya's "Showcase - What's in your Lunch Box" event
Ingredients :
Whole wheat flour – 3 cup
Gram flour (besan) – ½ cup
Palak chopped – 3 cups loosely packed
Red chilli powder – ½ tea spoon
Garam masala powder – ½ tea spoon
Turmeric powder – generous pinch
Oil – to cook parathas on tawa
To grind ~
Green chilli – 2 no
Garlic cloves – 2 no
Ginger – small piece
Coriander leaves – few strings
Salt – as per taste
Method :
Wash and chop palak leaves; peel garlic, ginger and put it in mixer with green chilli, salt and coriander leaves, make a paste.
In a bowl put wheat flour, add red chilli powder, turmeric powder, garam masala powder and gram flour. Add water, a little at a time to this mixture, and knead to form a medium-soft, smooth dough. Keep aside
for 30 minutes.
Divide the dough into small balls-sized portions and roll between your hands till they are smooth and without cracks.
Very lightly flour a rolling board and roll each ball into a circle.
Heat a griddle and fry the parathas ,drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when
both sides are crispy and golden brown.
Serve hot with Mango Pickel and Black Eyed beans curry.
Tips ~
To knead the dough, you may require less water as greens also have water/moisture.
Gram flour (Besan) helps for easy rolling of parathas and gives nice colour.
Sending this to my ongoing event "Spotlight : Healthy Breakfast Ideas", Vardhini's "Cooking with Whole Foods – Spinach" event, Sara's "Kitchen chronicles Heirloom recipes" event, Sumee's "Bon Vivant Moments # 3 - Breakfast ideas" event, Divya's "Let's Party - Breakfast" event and Divya's "Showcase - What's in your Lunch Box" event
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