Palak Paratha Recipe:
It is a nutritious and yummy Indian-level bread arranged utilizing palak (spinach), wheat flour and other Indian flavours. With this recipe’s special handle, planning delicious palak paratha (spinach paratha) is an amazingly simple errand; it requires planning a palak puree, utilizing which mixture is worked and paratha is cooked in a typical way. No stuffing, no mess, no nothing, fair basic, simple and healthy. That’s not all, garlic, chilli, ginger and coriander utilized in this recipe make it so delightfully delicious that it can equal the taste of stuffed one.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 3 servings
Ingredients:
| 1½ cups (for mixture) + 1/2 cup (for cleaning) Wheat Flour |
| 3/4 cup generally chopped Palak (Spinach) |
| 1/2 teaspoon generally chopped Ginger |
| 3 cloves Garlic |
| 1 Green Chilli, chopped |
| 2 tablespoons chopped Coriander Leaves |
| 3 teaspoons + for shallow frying, Oil |
| Salt to taste |
| Butter, for serving |
Directions:
1. Clean spinach and coriander leaves utilizing water and evacuate soil and debasements, if any. Chop spinach, coriander leaves, ginger, garlic, and green chilli.
2. Pound spinach, green chilli, garlic, ginger, and coriander leaves in a processor or nourishment processor and make a smooth puree. Do not include water when making puree.
3. Combine 1½ cups wheat flour, 2 teaspoons oil, salt, and arranged spinach puree in a profound bowl. Include water as required and manipulate the smooth and delicate dough.
4. Oil the batter surface with 1 teaspoon oil. Cover it with a plate or a clean muslin cloth and let it rest at room temperature for 20 minutes.
5. Take 1/2 cup dry wheat flour on a plate for cleaning. After 20 minutes, isolate it into 9 break even with parts and deliver them in a circular ball shape. Take one batter ball and change it into a thick pattie by squeezing it between your palms or against the rolling board. Delicately coat its whole surface with dry wheat flour.
6. With the help of a rolling board and rolling stick, roll it out into a circular crude paratha of approximately 6-7 inch breadth. It ought to be a small bit thicker than phulka roti but less thicker than tandoori roti, (around 2-3 mm).
7. Put it on a warmed tava/griddle and cook it as you would cook plain paratha. i.e. Cook each side with 1/2 teaspoon oil until light brilliant brown spots show up on both sides. (Perused the detailed steps given in the plain paratha recipe if you are a beginner.)
8. Put butter cubes over hot palak parathas and serve them with tomato chutney, curd, or pickle.
Tips and Variations:
- Use whitened palak (spinach) and whitened onion (1 little measure) to make onion palak puree for variation.
- Knead the exceptionally delicate batter to make them softer.
- Use 3 tablespoons of chopped palak along with its puree for an enticing look.
- Generally, kids do not like green vegetables; in any case, you can plan it with the stuffing of paneer for kids.
Taste: Soft and mild spicy
Serving Ideas: Healthy and simple to make palak paratha is a treat to taste buds when served with curd or with aloo tamatar sabzi and garlic chutney. Pack it in your kids’s lunch box with pickle as healthy snack.