Preparation Time : 15 mins | Cooking Time : 25 Mins |Makes: 7-8
Palak | spinach 1 cup (tightly packed)
Atta | whole wheat flour 2 cups
Ajwain | omam 1/4 tsp
Salt to taste
Green chili 1
Oil | ghee 1-2 tblsp
Sugar 2 pinches
- Wash and clean the spinach nicely. In a wide pan, add 4 cups of water and sugar and allow the water to boil.
- When the water starts boiling add the palak leaves to this and the green chili too. Switch off the flame. Let this sit in the hot water for 2 minutes.
- Drain the water and run the spinach in cold water for few seconds.
- When it is cool, puree it in the mixie. In a wide bowl add the flour, ajwain, salt and add the puree to this. Mix well into a pliable dough. You can add little water to this while making the dough.
- Add 1 tsp of oil to the dough and keep it covered for 10 minutes.
- Make the dough into equal lemon sized big balls. Dust it with flour and roll this into roti.
- Apply oil | ghee on this.
- Smear with little dry atta to this.
- Start making layers by folding the parathas like how we do a hand fan. You have to make thin pleats.
- Twist this pleated paratha and make it into a round.
- Roll the parathas gently. Do not put too much pressure while rolling. If needed dust with little flour. Heat a pan and place it the rolled paratha on the pan.
- Cook on both sides and drizzle ghee| oil on both sides. Repeat this for the rest of the dough.
- Serve the parathas with any simple raitha and pickle. If needed you can make any side dish of your choice.
- I served with potato raita (recipe coming soon) and tomato pickle.
- The more thinner the pleats the more flaky parathas you get.
- You can add 1/4 cup of maida to the dough to make if needed.
- Instead of green chili you can add red chili powder too.
- A pinch of garam masala can be added to the flour while making the dough.
- Instead of spinach, you can blanch mint leaves or coriander leaves to make the paratha.
- You can make this as phulkas too instead of parathas. I just clicked that with my mobile.