Palak Paratha

A very healthy paratha (flatbread) made by binding spinach puree with whole wheat flour.

Course Breakfast, Main Dish

Cuisine Indian

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings parathas

Calories 164kcal

2 cups whole wheat flour If required then add 1/2 cup more flour.
500 g spinach clean and washed. when blanched and pureed will yield approx 1 cup of puree
2 tbsp ginger garlic and chilli paste
2 tbsp sesame seeds
5 tbsp oil use 1 tbsp while smoothening the dough
1/4 tsp turmeric powder
1 l water for blanching spinach
oil for roasting the parathas
whole wheat flour for dusting the parathas
salt as per taste
cold water for putting on blanched spinach

In a pot, boil the water. Add turmeric and salt to it.
Now add the cleaned and washed spinach. Boil it for 2-3 minutes.
Drain the spinach and run cold water over it. keep it aside to cool. Grind it into smooth paste in the grinder. It will give around 1 cup of puree.
In a mixing bowl, add whole wheat flour, oil, ginger garlic and chili paste, sesame seeds, spinach puree. Mix them well.
Knead into a smooth dough. Smoothen it with oil.Do not add extra water. Keep it covered aside for 20 minutes
Now make balls from the dough. Flatten it and dust it with flour.
Roll it into a circle of 2mm thickness.
Roast it on a heated flat pan on medium heat.
Flip it. Spread half tbsp oil on it.
Flip it on other side and roast it till golden spots appear. Paratha is done. Similarly make other parathas.
Parathas are ready to serve hot or cold.

Note:

Do not boil the palak for more time.

Immediately drain and run cold water over it to retain the bright green colour.

While grinding the puree, drain excess water.

Do not add water while kneading the dough. The water in the puree will be sufficient to knead it. Hence add the flour as per the puree.