You know what makes a winter interesting? Any guess?
Well, I would say FOOD! The aroma from the kitchen coming from the parantha being cooked on tawa (griddle), Sarson da saag and Makki ki roti with Makhan. Whoa!
Today’s recipe is for Palak Paratha, the easiest and tastiest way to feed Palak to kids or grownups, who cringe on hearing its name. Spinach is incredibly healthy, with lots of iron content, say bye-bye to hair fall.
These yummy Palak parathas are crispy and soft, and all you need is blanket, Netflix, a hot cuppa of tea and endless bites of this parathas.
Let’s get started!
Palak Paratha Recipe and Text Recipe Below
- 250gms Finely Chopped Spinach
- 1/4 Cup Finely Chopped Coriander
- 1/4 Cup Finely Chopped Green Garlic
- 3-4 tbsp Cooking Oil for making dough and more to fry Parathas
- 2 Cup Wheat Flour
- 1/4 Cup Maize flour
- 1/2 tsp Carom seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafetida
- 2-3 Finely Chopped or crushed Green Chili
- 1/2 tsp Chaat Masala
- 1/2 tsp Ginger Paste
- Salt to Taste
- In a mixing bowl, add wheat flour, makke ka atta, and salt to taste, also pour 2 tbsp oil and mix the contents well.
- Now add the spices, starting with chaat masala, asafetida, cumin seeds, ajwain (Carom seeds, crushed between palms), ginger paste, green chili, mix well the flour mixture.
- Next add chopped spinach, coriander leaves, green garlic, sprinkle salt accordingly (keep in mind that you have added salt at step 1.)
- Pour 2 tbsp oil, mix well the greens first and then with flour and spices.
- Now add water according and prepare it into a medium soft dough.
- Once the dough is ready, add 1/4 tsp oil and knead again for a minute.
- Cover it with a plate and set it aside for 15 minutes.
- Ready your chakhla, rolling pin, flour to dust the dough balls.
- Now take a small dough ball, roll it in your palms, dust it with the flour and roll it flat and outwards on chakhla with help of rolling pin.
- Now to make a rectangle shape, roll the parantha dough to a flat, pour 1 tsp oil and spread it all over, sprinkle dry flour, fold the edged in, horizontally and vertically. Roll it again gently, maintaining the square shape.
- The thickness should medium, similarly prepare others.
- Heat a griddle, and once it is medium hot, place the palak parantha.
- Once the color changes and bubbles start to appear, flip it over, cook until golden from both sides.
- Pour tsp oil on top of it and flip it over, oil the other side and cook by flipping the sides and then transfer it to a kitchen towel lined plate.
Wait no more and just bite into the delicious palak parantha. If you are not a fan of spinach, still give a try, you will discover a newfound love for spinach. This is your ideal winter breakfast dish, do try it in your kitchen. I will await your feedback.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.