Name: Palak Paratha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Whole Wheat Flour, for the dough; ¾ cup Spinach, fresh leaves, washed and blanched; ½ Green Chili Pepper, for the puree; ½ inch Ginger, for the puree; ¼ tsp Carom Seeds, ajwain; ½ tsp Salt, to taste; 2 tbsp Cooking Oil, divided (for dough and roasting); ⅛ cup Water, use sparingly, only if spinach puree lacks moisture

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

1 cupWhole Wheat Flourfor the dough
¾ cupSpinachfresh leaves, washed and blanched
½Green Chili Pepperfor the puree
½ inchGingerfor the puree
¼ tspCarom Seedsajwain
½ tspSaltto taste
2 tbspCooking Oildivided (for dough and roasting)
⅛ cupWateruse sparingly, only if spinach puree lacks moisture

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes blanching and draining spinach before kneading and roasting the parathas.

Method

Blanch the spinach in boiling water for 60 seconds, then plunge it into ice-cold water. Drain and squeeze out excess water.
1 min
Blend the blanched spinach with green chilli and ginger into a smooth paste. Do not add extra water.
In a large bowl, mix the whole wheat flour, carom seeds, salt, and a small amount of the cooking oil.
Add the spinach paste to the flour and knead into a cohesive, slightly firm dough. Add reserved water only if the dough is too dry.
Divide into medium balls and roll one into a thin circle. For layers, brush with oil, fold into a triangle, and roll again.
Cook on a hot tawa over medium heat, brushing both sides with oil, until brown spots appear and the paratha puffs slightly.

How to tell it's done

The paratha should be green, soft, pliable, and lightly earthy from spinach.

Getting it right

Tip

Avoid adding water while blending spinach. The blanched leaves usually provide enough moisture for the dough.

What to serve it with

Serve with plain yogurt, aloo jeera, paneer curry, or pickle.

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