Nothing satisfies the senses like a good old parantha in winters. Team it up with a steaming cup of tea and you’re in heaven! Palak parantha is made with spinach and flour and is thus a rich source of iron. Perfect to be served at breakfast time, this healthy parantha is a great way to feed those greens to the kids. Plus, it makes for a nice lunch item too!
- Spinach, chopped 2 cups
- Wheat flour 1 cup
- Ghee (clarified butter) 1 tablespoon for dough + more for cooking
- Carom seeds (Ajwain) ¼ teaspoon
- Red chili powder ¼ teaspoon
- Salt To taste
- Put flour, chopped spinach, salt, red chili powder, carom seeds and 1 tablespoon ghee in a deep wide bowl.
Tip: Clean and wash the spinach thoroughly before cutting.
- Use little water to knead the dough as spinach has enough moisture itself. Using too much water might soften the dough too much.
Tip: Knead the dough just 5 – 10 minutes before making parantha otherwise the dough might become very soft thus making it difficult to roll.
- Make 4 balls of dough, take a ball and dust it in dry flour.
- Roll it with the help of a rolling pin into a circle.
- Put griddle or tawa on medium heat and grease it will a little ghee.
- Once the tawa heats up, carefully put the paratha on it.
- Cook from one side and flip it to cook from other side too.
- Put ghee or oil and roast the parantha till brown spots can be seen on both surfaces.
- When done, transfer to a serving platter and serve hot with butter and pickle.
Preparation Time: 30 minutes