Palak Paratha (Spinach Paratha or bread) - I

Palak paratha can be eaten at breakfast, brunch, lunch or dinner. It is made with fresh Spinach leaves and whole wheat flour. This is good option for kids to have with fun and without popping out on them.
Also it can be prepared for any small occasion or kids party. It is a perfect food to take out for picnic. It is good to eat even after a few hours. Also you can make the dough and keep in the fridge for 2-3 days and make parathas as and when you want. Or you can roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha. Freeze it. And When want to eat just roast well.
There as many benefits of palak / spinach. It’s low in calories yet very high in vitamins, minerals. This is a versatile food. It can be eaten raw in a salad (and is much more nutritious than iceberg lettuce) or a green smoothie. Or it can be cooked (lightly) and eaten as a dish on its own or added to soups and other dishes. If boiling, use the least amount of water possible for the shortest time(try to use remaining water).
Healthy and yummy all in one neat little package! Give it a try and let me know how it works for you.

Time: 1 hr

Serve: For 4 people

Ingredients:

1 big bunch of palak finely chopped
2 cups whole wheat flour
2 tsp red chili powder

a pinch of turmeric powder
1 tsp coriander seeds powder

1 tsp cumin seeds powder

1 tsp garam masala powder
1 tsp jeera
1 tsp finely grated garlic

salt to taste
1 tsp oil

Method:

1. Mix the palak in the flour with all the other ingredients, taste and adjust seasonings.

2. Add very little water to the mixture, as required. Do not add water at once. Make a dough out of it so that you can roll it out. Knead the dough well and set aside for about 15-20 minutes.

3. Make small balls out of the dough and lightly flour a rolling board or clean counter surface and roll each ball into a circle.

4. Heat a griddle or non stick pan fry the parathas one at a time.

5.After a minute, flip it and pour about 1/2 – 1 tsp oil or ghee . In a minute or two, flip again pour 1/2 -1 tsp oil or ghee on top of the paratha and flip again to cook the other side.

6. Serve hot fresh off the pan with a side of raita,garlic chutney and lemon pickle. Tastes like heaven.

Note:

1. If too much water was added to the dough and the dough is sticky and not firm, wrap it in a plastic wrap and place in the refrigerator for about 30 minutes. This will make the dough firm and easier to roll.

2. For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha. Freeze it. And When want to eat just roast well.