Paalak Paratha is a savoury flatbread, made using the healthy vegetable paalak i.e. spinach. Paalak has loads of nutrients and is very good for our health!
This vegetable is used extensively in India and abroad to make a variety of regional and gourmet dishes! Though it has a taste which might not appeal to some, paalak when amalgamated with certain spices and/or cream or milk or even cottage cheese, can create magic!
One such dish is Paalak Paratha. In India, one can find umpteen varieties of parathas. It is a great way to incorporate vegetables into our daily diet and such dishes appeal to fussy eaters too! I have used some additional flours like besan and jowar in the preparation of this paratha to increase it’s nutritional value!
For more such dishes, take a look at the following recipes too….
3. Methi Thepla
Prep Time : 30 min
Cooking Time : 4 min/paratha
Serves : 4 (yields 12 parathas)
- 3 1/2 cups Whole Wheat Flour (Ghavaacha Piith/Gheu ka Aataa)
- 1/4 cup Jowar Flour (Jwari Piith/Jowar ka Aataa)
- 3 tbs Besan (Chickpea Flour)
- 1 medium bunch Paalak (Spinach)
- 3 Green Chillies
- 6 Garlic Cloves (Medium)
- 2″ Ginger
- 1/4 tsp Carrom Seeds (Ajwain/Owaa)
- 1 1/2 tsp Garam Masala Powder
- Salt to taste
- 2 tbs Oil
- Homemade Ghee for roasting the parathas
- To make the Paalak Paratha, first clean the paalak leaves, break away the stiff stems and retain the raw ones.
- Soak the leaves in salted water for about 15 to 20 minutes so that any worms if present in the leaves, may rise to the surface of the water. Rinse the leaves twice in fresh water, and set aside to drain.
- Grind the paalak leaves alongwith the green chilies, ginger and garlic to get a smooth puree. Use a very tiny amount of water for grinding, if required.
- Transfer the puree to a mixing bowl and add to it the flours, carrom seeds, garam masala powder,oil and salt to taste.
- Knead into a soft dough and apply a little oil over it. Set aside for a while or refrigerate overnight in an air tight container to be used the next day.
- To make the parathas, first heat a griddle. Divide the dough into 12 equal parts and roll them into balls and set aside.
Take a ball of the dough and start rolling it into a disc using a rolling pin.
- When the disc is almost of 5″-6″ diameter, apply 1/8 tsp oil on half part of the paratha and a little flour on the other half.
- Fold the half part on the other half and give a light press.
- Repeat this process with the folded half paratha. You will get a triangle.Dust it with a little flour and start rolling again.
- Roll it into either a triangular shape or a round one as desired.
- Transfer the rolled paratha on the hot griddle and roast on one side till a little bubbles appear on the top surface.
Apply a little ghee on the top and flip it. Now increase the flame to high and apply some ghee on the top half roasted surface.
Once the bottom surface is well roasted, flip it again and roast well giving a little pressure on the edges of the paratha using a spatula.
When the flipped side too is done, transfer onto a serving plate.
Serve the delicious and nutritious Paalak Parathas with some fresh homemade curds and some pickle, mint corriander chutney and tomato ketchup or Sukki Lasni Chutney or some Rajasthani Lehsun Ki Chutney as accompaniments!
- This nutritious dish can be served for breakfast with some Masala Chai, or for lunch or dinner and is a good option for tiffins too!