|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|
Turmeric is said to be a powerhouse of medicinal properties. Read What are the Benefits of Turmeric?, in the blog.
|8.||Salt to taste|
the palak / spinach and coriander leaves
Wash and strain.
Strained palak leaves
Add the leaves, chilies, ginger and turmeric to a mixer jar.
Grind to a fine paste.
|3.||Sieve the wheat flour.|
jeera and salt.
Add the ground
mixture to the flour.
Mix and make a slightly soft dough. If necessary use water.
Cover and keep aside for 10-15 minutes.
the dough into 5-6 equal quantity balls
and flatten them.
a flattened ball with wheat flour by dipping
in the flour.
out the ball into a large circle, of desired
thickness, using a
the flame to medium.
Place the raw paratha on a hot chapati tava. When bubbles appear, flip.
Coat each of the surfaces of the paratha with a few drops of oil.
Press the uncooked areas of the paratha, using a spatula.
Cook the palak paratha till brown spots appear on each of the surfaces.
|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.|