Palak Paratha
Indian whole-wheat flat-bread with spinach and spices
Ingredients
- 2 cups whole wheat flour
- 2 cups spinach finely chopped
- ½ inch ginger grated
- 2-3 green chillies finely chopped
- ¼ tsp turmeric powder
- ½ tsp ajwain / carom seeds
- Pinch of asafoetida / hing
- ½ tsp cumin / jeera powder
- ¾ tsp garam masala
- 1 tbsp chopped coriander leaves
- 1 tsp lemon juice
- Salt to taste
- Oil / ghee
Instructions
- Heat ½ tsp oil and add ajwain, hing, ginger and green chillies. Fry for few seconds and then add spinach. Fry for 2-3 minutes or until it wilts.
- Add turmeric powder, cumin powder, garam masala, coriander leaves, lemon juice, salt and fry for 1 minute. Remove from heat and allow to cool.
- In a large bowl, add whole what flour, spinach mixture, salt, 2 tsp oil, required water and knead to make a smooth and pliable dough.
- Cover and set aside for 15-20 minutes. Divide the dough into lemon size balls. Roll each ball on a lightly floured surface into a circle.
- Heat a tawa and place the paratha. Cook the paratha on medium heat and smear little oil or ghee until golden brown spots appear on both sides.
Notes
- You can also blanch the spinach and grind with ginger, green chillies, coriander and lemon juice. Add the pureed spinach, spices and salt to the flour and knead to a smooth dough.
- If you don't like the taste of ajwain, you can substitute with cumin seeds / jeera.
- You can also add red chilly powder instead of green chillies.