Palak Paratha (Spinach Paratha) is an unleavened Indian flatbread made using whole wheat flour, spinach, and mild spices. It can be served for breakfast, lunch, or dinner. Try it!
7ouncesspinach (palak)200 g, fresh or frozen, finely chopped
1teaspoongrated ginger
2teaspoonsfinely chopped green chilies
1teaspoonsaltor to taste
1teaspooncarom seeds (ajwain)
2teaspoonsoil
2teaspoonsred pepper flakes
ghee or oil for frying
Instructions
Make The Dough
Add whole wheat flour, chopped spinach, ginger, green chilies, salt, carom seeds, oil, and red pepper flakes to a large bowl or a parat (an Indian wide and large utensil).
Mix well using your fingers and leave aside for 10 minutes. Palak will release some water during this time.
Mix well again.
Now add water (approx ¼ cup) little by little and knead to make a slightly soft smooth dough.
Cover the dough with a dishcloth and keep it aside for 15 minutes.
Make Palak Paratha
Keep a griddle (tawa) over medium-high heat.
Knead the dough once again for a minute and divide it into 8 equal portions.
Note - If the dough looks soft at his stage, then add some dry flour and knead well again.
Take one part and roll it into a ball. Slightly flatten the ball in between your palms. Apply some dry flour to your palms if it's sticking.
Keep the rest of the dough balls covered with cloth to prevent them from drying out.
Dust the ball with more dry flour and roll to make a 5-inch circle.
Apply ghee (or oil) over the circle generously and fold to make a semi-circle.
Apply ghee (or oil) over the semi-circle and fold to make a triangle.
Dust the triangle with some dry flour and roll to make a 5-6 inch triangle. Roll the edges slightly thinner than the center.
Transfer the paratha to the hot griddle (tawa).
Cook until brown spots appear on the lower side.
Flip the paratha and apply ghee (approx 1 teaspoon) on the cooked side.
Flip again and apply ghee (approx 1 teaspoon) on the other side as well.
Press the paratha using the back of a spatula and cook until nicely browned from both sides.
Make all the palak paratha in the same manner. Serve hot.
Wipe the griddle with a paper towel after frying 4-5 parathas to get rid of the burnt dry flour.
Adjust the green chilies and red pepper flakes as per your taste.Replace half of the spinach leaves with methi leaves (fenugreek leaves) and make palak methi paratha.If using frozen spinach, thaw it and squeeze it to remove any liquid. Then chop and use in the recipe.