Palak (Spinach) Paratha – Cook With Renu

Palak (Spinach) Paratha

One more way of eating Palak. No fuss with the kids, they love the colour. Simply give them with curd, raita or even cheese or anything you wish too. I simply like to eat it with my morning tea. 

Have you tried our Palak Puri or Whole Wheat Baked Palak Samosa. Try the Samosa its different, healthy, colourful and tasty.

So here goes the recipe………..

 

 

Ingredients

  • 1 Bunch of Palak (Blanched and pureed)
  • 2 Cup wheat flour
  • 1 Tablespoon oil
  • 1 teaspoon Red Chilli powder (Optional)
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Cumin (Jeera) seeds
  • ½ teaspoon Hing
  • Salt as per taste
  • Water to knead the dough
  • Oil for shallow frying the Paratha’s.

 

Preparation

 
    1. For blanching Palak:
      1. First wash the palak properly. (I first run it under tap water, and let it sit in water for 5-10 minutes atleast 2-3 times in between removing, discarding and changing water). You will see the dirt sitting down in the water.
      2. Then boil water, and in one side keep cold water ready. (I use cold tap water here, but you can add ice to make it cold)
      3. Once the water boils add the palak into it. Let it be there for a 40-50 secs and remove it and dip it in cold water. By dipping it in cold water we are stopping the cooking process.
      4. Done palak is blanched.
    2. Puree the palak in a blender.
    3. Knead the dough using 2 Cup Wheat flour, Oil, Red Chilli Powder, Turmeric Powder, Jeera, Hing and salt. Allow the dough to rest for 15-20 mins minimum, more the better.
    4. Make small balls and roll out the Paratha’s like wheat chapati’s

 

 

    1. Shallow fry the Paratha’s using oil till they appear golden brown.
    2. Enjoy it with curd, raita, cheese or even tea.
    3. This paratha’s freeze well and comes in handy in one of those days when you do not want to cook or unable to cook. Check out on how to store paratha’s in freezer by clicking here.  

 

Tip:

My mother’s tip on making nice and fluffy chappati’s or paratha’s.

1.       Make a soft dough not too tight.

 

2.       It should be well kneaded.

 

3.       The first cooking on the first side should be hardly for a 40-50 secs.

 

4.       Cooking on the second side should be for a min or two until the brown spots appear.

 

5.       Then cook the chappati’s or paratha’s.

 

6.       Do not turn frequently

 

7.       Do not apply too much pressure.

 

8.       For any stuffed paratha, it is best to first stretch lightly the stuffed dough ball in your hand so that the mixture is spread out evenly.



Check out different types of Paratha’s and Puri’s by clicking here

 

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