Palak paratha or spinach paratha

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.

Ingredients:

For palak

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

Procedure:

1. For preparing the palak, heat oil in a pan and once hot, add the ajwain, ginger and green chili. Fry for few seconds.
2. Then add the palak and salt and cook till the moisture is lost and the curry becomes dry.
3. Then add the amchur and cumin powder, mix well and remove from heat. Set aside to cool.
4. Once cool, prepare the dough for the chapati.
5. 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.
6. After 1 hour, knead the dough once again and make 8 balls from it.
7. 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).
8. Prepare all the parathas in this manner and serve hot with any raita. I served with cabbage raita!!

Note:

1. Optionally, you can stuff each paratha with the palak curry instead of adding to the dough. I make this way as it is easier.
2. The same recipe works well with methi or fenugreek leaves too.
3. Parathas are normally made using ghee or oil, I did not use for a healthier recipe.

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