Here’s an easy and quick recipe that combines great taste and healthy green leaves to give you a parathas that’s full wholesome goodness. Palak contains large amounts of fiber along with a lot of essential vitamins and minerals. Paratha is very popular in north Indian breads that is prepared in most Indian homes, restaurants and dhabas. Every home has its own way of preparing parathas, using varieties of stuffing. There are many versions of stuffed parathas such as Aloo Paratha, mooli parathas, gobi parathas etc.
Prep time : 15 minutes
Cooking time : 30 minutes
Total time : 45 minutes
Serves : 2 -3
Category : Breakfast, Dinner
Cuisine : Indian
1 Cup whole wheat flour
1 Cup spinach (washed and chopped)
2-3 Chopped green chilies
1/2 Teaspoon cumin seeds
1 Teaspoon oil for dough
Oil for making parathas
Pinch of asafoetida
Salt to taste
- In a bowl, take wheat flour and add salt, asafoetida, cumin seeds, green chilies, spinach, oil and needed water. Bring the mixture together and knead into smooth soft dough. Grease your hands with a little oil and knead the dough well. Cover and keep the dough aside for 15 to 20 minutes.
- After 20 minutes, divide the prepared dough into equal parts and make a lemon sized balls out of it.
- Flatten the balls slightly, dust wheat flour and roll out into a circle.
- Heat a tawa place the rolled parathas on it.
- When the base is partly cooked, flip the paratha.
- Spread some oil on the partly cooked part.
- Flip again and spread a little oil on the other side also and cook both sides well until golden brown spots appear.
- Remove from tawa after both the sides are cooked well.
Serve hot with pickle and curd.
- The tawa should be hot and not at a low temperature. Cooking parathas at a low flame will harden them.