Palak or spinach is a very healthy vegetable that has lot of vital nutrients to the body. There are many typical recipes using palak like palak paneer, palak pulao, soya-corn palak curry and a very regular item that I make – palak dal. But, today I share my palak paratha recipe that I make in an easier manner by adding palak while preparing the dough itself. This way, I am not worried with the dough breaking out while preparing it.
Cooking time: 20 mins
Resting time: 1 hour
Palak/spinach – 1 cup (tightly packed)
Ajwain/carom seeds – ½ tsp
Ginger – 1 tsp (very finely chopped)
Green chili – 1 (very finely chopped)
Cumin powder – 1 tsp
Amchur/dry mango powder – ½ tsp, optional
Salt – to taste
Oil – 1 tsp
For Indian bread/paratha
Whole wheat flour – 1 ½ cups
Salt – to taste
- For preparing the palak, heat oil in a pan and once hot, add the ajwain, ginger and green chili. Fry for few seconds.
- Then add the palak and salt and cook till the moisture is lost and the curry becomes dry.
- Then add the amchur and cumin powder, mix well and remove from heat. Set aside to cool.
- Once cool, prepare the dough for the chapati.
- For the dough, add the prepared palak to the wheat flour along with enough salt and water to make chapati dough. Cover and let it rest for atleast 1 hour. Make sure not to add too much water as the palak leaves little moisture too.
- After 1 hour, knead the dough once again and make 8 balls from it.
- Dust your work surface with flour and flatten each dough ball into a circular shape. Fry it on a tawa/flat pan with little oil (optional).
- Prepare all the parathas in this manner and serve hot with any raita. I served with cabbage raita!!
- Optionally, you can stuff each paratha with the palak curry instead of adding to the dough. I make this way as it is easier.
- The same recipe works well with methi or fenugreek leaves too.
- Parathas are normally made using ghee or oil, I did not use for a healthier recipe.