How to make Palak Paratha?


how to make palak paratha


A reason to know how to make palak paratha, also known as spinach paratha or palak roti, is that it combines the health benefits of palak and of wheat flour, two of the main ingredients of the recipe of palak paratha.

Palak or spinach is rich in, among others, vitamin C, potassium and sodium. These are some of the reasons that make this dish more nutritious and that would make you more keen to find out how to make palak paratha.

Food Fact
Spinach is also rich in beta carotene.

A research study, published in 2005, found that a diet rich in, among others, beta carotene, vitamins C and E and zincs, might reduce the risk of age-related eye diseases.1


The jeera, ginger and coriander leaves too, in the recipe of palak paratha, add to the health weight of spinach paratha.

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Ginger is a wonder herb.

Here is more info, about the ginger health benefits, in the blog.

Among the parathas, this dish is easy to make. This should be yet another reason to learn how to make palak paratha.

What is a main step in the recipe of palak paratha? The step involves the grinding of fresh palak or spinach leaves and other ingredients. You then have to use the ground palak with wheat flour to make the dough.

TIP
The palak paratha or palak roti remains in good condition, at room temperature, for 1-2 days. For this reason, you may want to pack this healthy food for a long-distance travel of the said time frame.

Here is another point of palak paratha you would like: It does not require any side dish. So this food not only saves cooking time and reduces effort, but is also a good choice to include in the lunch box.

Side Dishes for Palak Paratha
If you do need a side dish, raw onion pieces, lemon pickle of sweet variety, or fresh curd are some of the choices.

Puli inji or allam pachadi, too can take the taste of a spinach paratha a notch or two higher.







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Quantity: 5-6 parathas

Ingredients:

1. Palak / spinach leaves 1 bunch medium
2. Wheat flour 1 cup
3. Jeera / cumin 1/4 teaspoon
4. Green chilies 2-3
5. Fresh coriander leaves, few sprigs
6. Ginger small piece
7. Turmeric few pinches

Turmeric is said to be a powerhouse of medicinal properties. Read What are the Benefits of Turmeric?, in the blog.
8. Salt to taste
9. Oil

How to Prepare Palak Paratha?


1. Pick the palak / spinach and coriander leaves with tender stems.

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Wash and strain.

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Strained palak leaves
2. Chop the leaves.

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Add the leaves, chilies, ginger and turmeric to a mixer jar.

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Grind to a fine paste.

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3. Sieve the wheat flour.
4. Add jeera and salt.

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Mix.

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5. Add the ground mixture to the flour.

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Mix and make a slightly soft dough. If necessary use water.

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6. Cover and keep aside for 10-15 minutes.

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7. Divide the dough into 5-6 equal quantity balls and flatten them.

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8. Coat a flattened ball with wheat flour by dipping the ball in the flour.

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9. Roll out the ball into a large circle, of desired thickness, using a rolling pin.

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10. Set the flame to medium.

Place the raw paratha on a hot chapati tava. When bubbles appear, flip.

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Coat each of the surfaces of the paratha with a few drops of oil.

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Press the uncooked areas of the paratha, using a spatula.

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Cook the palak paratha till brown spots appear on each of the surfaces.

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11. Palak paratha / palak roti / spinach paratha is ready.


TIPS How to make Palak Paratha?
1. If you do not like the raw smell of palak, use blanched palak to make the paste.
2. Add about two teaspoons of oil, in Step 4, if you wish to make softer parathas.