Palak Paratha
Palak paratha is a delicious Indian flatbread with blanched spinach leaf paste mixed with whole wheat flour and a little bit of gram flour along with cumin seeds, carom seeds, and cooking oil. The flatbreads are cooked really well on a medium to high flame till the outer layer gets nice and crispy and the inside is soft.
Ingredients
- 1.5 cup wheat flour atta
- 2 tbsp gram flour besan
To make the palak paste:
- 1 bowl spinach palak – leaves only
- 4 pieces garlic cloves peeled, whole
- 1 piece ginger 1-inch size, cut into small pieces
- 2 pieces green chilies broken in half
- ¼ cup water
To make the paratha dough:
- 2 tsp cooking oil
- 1 tsp cumin seeds
- ½ tsp carom seeds ajwain
- 1 tsp dry mango powder amchur
- 1 tsp salt
- ½ tsp sugar
To roll the paratha:
- 1 bowl wheat flour
To fry the paratha:
- Cooking oil – as required
Instructions
- Take a bowl of palak leaves only, wash them nicely and blanch them for about 2 minutes.
- Strain the blanched spinach leaves and transfer them to a mixie jar along with 4 pieces of peeled, whole garlic cloves, a piece of 1-inch size ginger, cut into small pieces, and 2 pieces of green chilies (broken in half). Also add ¼ cup of water and make a smooth paste.
- Transfer the paste to a large tray or bowl and add 2 tsp of cooking oil, 1 tsp of cumin seeds, ½ tsp of carom seeds (ajwain), 1 tsp of dry mango powder (amchur), 1 tsp of salt, ½ tsp of sugar, and mix everything nicely.
- Now, add 2 tbsp of gram flour (besan) and 1 cup of wheat flour (atta) to it and make a medium-tight dough. Cover the bowl and let the dough rest for about 10 to 15 minutes.
- Now, grease your hands with a little bit of oil, take some portion of the dough, and make a relatively large peda.
- Dip the peda in a bowl of dry wheat flour, coat it nicely and then roll it to make a medium-thick paratha.
- Heat a tawa over a medium flame and place the paratha when hot. Let it cook for 10 to 15 seconds on one side and then flip it.
- Apply 1 tsp of cooking oil on the surface. Flip it again. Apply cooking oil on the other side and cook both the sides of the palak paratha over a medium to high flame, flipping a couple of times and pressing the sides. Remove it when you see brown spots on the surface. Repeat the process to make all the parathas.
- Your tasty and crispy homemade palak paratha is now ready to enjoy. Serve it along with dahi or any achaar.
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Notes
You may pour cold water on the blanched spinach leaves to retain the color and cool faster.
Adding cooking oil in the dough will make nice and soft parathas and do not fry the parathas on a low flame as it will make them stiff on the surface.
If you do not have amchur powder at home, you may add 2 tablespoons of lime juice to the dough.
Add a little sugar to the dough like me to add to the taste of the palak parathas.
Do not add the entire wheat flour at once while kneading. Instead, add it gradually so that no lumps are formed.
Nutrition Info (Estimation Only)
Nutrition Facts
Palak Paratha
Amount per Serving
Calories
111
Calories from Fat 18
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.1
g
1
%
Trans Fat
0.004
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
1
g
Cholesterol
1
mg
0
%
Sodium
47
mg
2
%
Potassium
61
mg
2
%
Carbohydrates
20
g
7
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
17
IU
0
%
Vitamin C
0.3
mg
0
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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