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Sunday, September 7, 2014

Palak Paratha/Parantha -Indian Spinach Flat bread

Palak Paranthas 

In these paranthas (parathas) finely chopped spinach is kneaded right into dough,a pinch of turmeric gives the dough an appetizing color.Good for heath and can be breakfast and good Lunch box recipe.

Makes  : 8  


2 1/2 cups whole wheat flour (gehu atta, Goduma pindi in telugu)
1 1/2 cups finely chopped Spinach (palak)(each cup is of 250 grams)
1       Tsp Salt 
1/2 tsp turmeric (haldi) 
1/2 tsp red chili powder
1/2 tsp garam masala 
3/4 tsp carom seeds (ajwain/vaamu in telugu language)
Ghee or edible oil for frying


1.Wash spinach leaves and place them in a large,shallow bowl.add all other ingredients except the flour and ghee for frying
(Or you can paste the spinach leaves in blender and add other ingredients some what lengthy process) 

2.Add the flour on the top and mix well,

3.Add enough water to make a firm dough of rolling consistency,knead well till sooth and elastic effect.Cover and keep aside for at least 30 minutes for dough to become soft and elastic

4.Take small portions of the dough,roll them out into round chapathis and apply  ghee ,Fold into half,again fold into form traingle ,roll out once more on belan (chapathi roller pin) to make a big triangle parantha (paratha)donot roll or stretch parantha,it should have thick consistency of dough.
4.Put one parantha(paratha) at a time on a heated Tawa(griddle)Cook one side and turn over

5.Add little ghee from sides and some on Top surface.Turn and cook till it gets nice brown colour ,now cook in medium heat.when ready it should be crisp.remove from griddle and serve hot with any achar(pickle ) or with curd.