Palak Paratha

Popeye’s secret ingredient ~ Palak Paratha


Fresh palak

Whether you like to eat palak raw or cooked, you’re sure to find a tasty spinach recipe everywhere. It is an excellent source of vitamin C and vitamin A. It is also an excellent source of folate. Palak is sold loose, bunched, in pre-packaged bags, canned or frozen. Fresh spinach loses much of its nutritional value with storage of more than a few days. So it is important to consume it soon unless it is frozen where it could retain it’s nutritional value for a few months.

I love palak paratha. It consists of whole wheat flour and palak, how can it not be good for you, isn’t it? There are multiple ways to make it and today I will share the way I prepared it. It came out perfectly done and properly seasoned that everyone at home enjoyed it hot of the tava.

Recipe:

1 bunch of palak finely chopped or use 1/2 of medium size bagged
2 cups whole wheat flour
2 tsp red chili powder
1 green chili finely chopped
1 tsp garam masala powder
1 – 2 tsp jeera
salt to taste
2 tsp oil

Mix the palak in the flour with all the other ingredients, taste and adjust seasonings. Add water to the mixture and make a dough out of it so that you can roll it out. Knead the dough well and set aside for about 15 minutes.


Dough ready to be rolled

Make small balls out of the dough and roll it using a rolling pin. Sprinkle some flour if needed to prevent from sticking. Roll it to about 4 – 5″ inch in diameter or as per your wish. Heat a tava over medium high and put the rolled out paratha.


Rolled out palak paratha ready to be cooked

After a minute, flip it and pour about 1/2 – 1 tsp oil. In a minute or two, flip again and using a spatula or any utensil of your choice press the paratha so that the oil can surface all over the paratha and cook through. Add another 1/2 – 1 tsp oil on top of the paratha and flip again to cook the other side. Serve hot fresh off the tava with a side of raita and lemon pickle. Tastes so good.


Hot of the tava ~ Palak Paratha

TIP: If too much water was added to the dough and the dough is sticky and not firm, wrap it in a plastic wrap and place in the refrigerator for about 30 minutes. This will make the dough firm and easier to roll.

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This entry was posted in Flour, Palak (Spinach), Vegetables, Wheat Flour and tagged , , , , . Bookmark the permalink.

12 Responses to Palak Paratha

  1. Sonu says:

    Hi Priya,
    Nice paratha recipe. I must say you that my Sandesh turned out very gud:D
    Thanks for ur tip for paratha.
    Take care.
    Sonu:)

  2. sunshinemom says:

    I love this too! Yummy and healthy looking parathas!

  3. kalva says:

    Awesome nutriton packed paratahs…

  4. sands says:

    I also make this parantha very often, these pictures are very enticing!
    I blog about my days with my preschooler, do hope on if you get a chance!

  5. maheswari says:

    I have been thinking of making these for a long time.Looks YUM ..

  6. 365DaysVeg says:

    Thanks so much Sonu, Sunshinemom, Kalva, Sands, Maheswari for your thoughtful comments. I am glad you liked the recipe. It’s easy, healthy and delicious. So, give it a try. And if you did make any variations, so let me know so I can learn from you. Have a good day!

  7. Vaishali says:

    Lovely parathas, Priya. I have ground up palak and added it to parathas before, but I will try it your way next.

  8. easycrafts says:

    Nutritious one…

  9. Shreya says:

    beautiful looking parathas.. mine didn’t turn out as good looking!:-)

  10. Sangita says:

    Hi..looks very nice..i always thought you are supposed to cook the palak first by boiling it in water before adding it to the flour. That is why I always refrained from making it thinking it would be very time consuming. I am definitely going to try out your recipe. Will let u know the feedback. Thx

  11. Zeri says:

    I like to take these “fusion” by putting an ounce of shredded cheese (I’ve used cheddar and mozzarella) on one, folding it over, and either grilling or nuking it. Voila! Paratha quesadillas!

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