from 1 vote
Palak paratha recipe (Spinach paratha recipe)
US measuring cups are used (1 cup = 240 ml)
+ more for frying paratha
Ginger paste or freshly grated or crushed
washed, trimmed, chopped finely
Whole wheat flour (Chapati atta)
Salt - to taste
little less than ½
Making the dough:
Heat 2 teaspoons of oil in a pan on medium heat.
Once hot add onion, ginger paste and green chilies.
Saute for couple of minutes or till the onion turns translucent.
Then add dry coconut. Mix well and saute for 2 minutes.
Add chopped spinach. And cook for a minute. Spinach will wilt down.
Turn off the stove and let it cool down slightly.
Take chapati atta in a bowl. Add salt in it and mix.
Add cooled spinach mixture. Mix it very well using your fingers. It should be incorporated well, so you can judge how much water is needed for kneading.
Start adding little water at a time and keep kneading into the dough. Make smooth and soft dough just like any paratha dough.
Cover it and let it rest for 15 minutes.
Making palak paratha recipe:
After resting time, knead the dough one more time and make it smooth.
Divide it into 12 equal portions. Make smooth ball and then flatten it out between you palm.
Now take one flattened disc and roll into paratha. You can roll into triangle or square or circle.
Heat the tawa or skillet on medium heat. Once hot place rolled paratha.
Cook both sides using little oil till they get light brown spots and no more raw doughy part appear.
Once it is cooked remove it and store in insulated container.
Repeat the same process of rolling and frying till you make all the parathas.
*Nutrition information is a rough estimate for 1 serving
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