Spinach or Palak Paratha
Yesterday I
got some fresh Spinach or Palak from my local Super market. Usually I make Palak Paneer when I get this,
but again problem is my younger daughter is not very fond of Palak and Manoj doesn’t like Paneer. Infact
any of Paneer dishes. He has his own version of reasons. So idea of making this
Palak Paratha came to my mind. It’s actually a blessing in disguise. Ha Ha.. I
don’t have to make curry and Chappathi separately. Like one pot meal.
Spinach or
Palak Paratha is easy to make and healthy also. Just knead whole wheat flour
and spinach puree and some masala powders. You can add green chilli, fennel
seed or coriander leaves to make it more
tasty.
I give this paratha as a lunchbox dish to school. You can serve
with curd or any pickle ( I love to have with any sweet Pickle like Dates) or
just wrap with Paneer burji and serve it as a roll.
Method:
Blend the washed palak with green chillies , garlic and
ginger to a smooth puree. You can omit garlic if you are not a garlic lover. I
love adding ginger garlic in almost every dish. Its good for digestion na. In a
big bowl take wheat flour, palak puree, all the spice powders, 2 tsp of oil and
knead by adding little water to make a smooth dough. Smear some oil and cover with a clean moist
cloth and keep aside for half an hour.
Make small balls from the dough. Roll these balls into a chappathi.
If you want a triangle shape paratha sprinkle some flour and
fold it into a semicircle. Again sprinkle some flour and fold into a mini triangle. Toss this in little flour and roll
it into a bigger triangle.
Place the paratha on a hot tawa and cook.
Apply some oil or ghee .
Serve this paratha with onion or cucumber raitha or some
plain curd or any pickle.
Ingredients:
For Palak
Puree :
Palak/spinach leaves : 1 bunch
Ginger : 1/2inch
Garlic : 3cloves
Greenchlli : 1
For Dough :
Wheat flour: 2 cup
Salt: to taste
Oil: 2tsp
Fennel seed powder: 1/2 tsp
Cumin powder: 1/2tsp
Redchilli powder: 1/2tsp
Water: as required to knead dough
Please avoid stalks of spinach,because they might lend a bitter taste.
I prefer to puree the spinach. But you can also chop and add directly to flour.
Adjust the amount of spices to suit your taste as I prefer a mildly spiced parathas.
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