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Palak Paratha
Category : Spinach, North indian, Special recipes
Servings : 10
Time Taken : 15-30 mins
Rating :
Method
- Mix flours, salt, chilly, fennel seeds, cumin, oil and soda bicarb. Add spinach, then enough water (approx 250ml) and knead until the dough is stiff but pliable.
- Divide the dough into 12 equal portions and shape into round balls. Flatten each ball and roll out into parathas about 10cm in diameter.
- Coat the surface with a little oil, the fold the paratha over to make a semicircle. Spread a little more oil on the top surface, then fold in half and in half again into a triangle. Then roll out into a paratha about 15cm in diameter.
- Cook a paratha on a tava over medium heat. Add a little oil. Flip when one side is cooked. Coat again with a little oil and fry until golden brown on both sides. Serve immediately as it tends to lose crispiness when stored. Serve with chutney and raita.
Ingredients:
250g whole wheat flour
4 tablespoons chana flour (gram flour)
1/2 tsp chilly powder
1 tsp salt
1 tsp fennel seeds, coarsely ground
1/2 tsp cumin seeds
2 tbsp vegetable oil
pinch of soda bicarb, optional
100g finely chopped fresh spinach
60ml vegetable oil for frying
250g whole wheat flour
4 tablespoons chana flour (gram flour)
1/2 tsp chilly powder
1 tsp salt
1 tsp fennel seeds, coarsely ground
1/2 tsp cumin seeds
2 tbsp vegetable oil
pinch of soda bicarb, optional
100g finely chopped fresh spinach
60ml vegetable oil for frying
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