Palak paratha Recipe - Spinach Paratha recipe - Punjabi Palak Masala Paratha
Kids often pinch their nose when it comes to eating green vegetable. To give the nutrition of these green leafy veggies to kids try preparing paranthas with these veggies which can be served with curd, raita, chutney, pickle or any other sabzi of your taste. Kids will never resist eating these.
हिन्दी में पढिये : Spinach Paratha recipe - Punjabi Palak Masala Paratha
Ingredients for Spinach Paratha recipe
- Wheat flour – 2 cups (300 grams)
- Spinach – 2 cups (200 grams)
- Oil – 3 to 4 tbsp
- Cumin seeds – ¼ tsp
- Ginger paste – ½ tsp
- Green chilly – 1 (finely chopped)
- Salt – more than ½ tsp or to taste
How to make Punjabi Palak Masala Paratha
Knead dough for making spinach paranthas. For this, take some flour in a bowl and to it add spinach, cumin seeds, ginger paste, salt and 2 tbsp oil. Mix everything really well. Now add water in small portions and knead stiff dough. Cover and keep the dough aside for 20 minutes to set.
When the dough is set, grease your hands with some oil and knead the dough again. Place a tawa on flame to heat. Make small or big lump from the dough as desired and roll into a dough ball. Dust the dough ball with some dry flour and roll out into 3 to 4 inch diameter parantha. Apply some oil over the dough and spread it evenly. Lift the dough from all sides and stick them in the center. Press the parantha with your hands so that the oil is absorbed nicely. Now dust the dough ball again with some dry flour and roll out into 5 to 6 inch diameter thin parantha.
When the tawa is hot enough, spread some oil over it evenly. Place the parantha on tawa and let it roast from beneath. When the parantha turns dark on the surface, flip the side and let it roast from the other side as well until it get little brown spots. Let the parantha roast from the sides and then apply some oil over it. Roast on low flame. Press down with a spatula and let it roaste until it gets golden brown spots on both the side. When the parantha is roasted from both the end, transfer it to a bowl kept above the plate. Similarly prepare rest of the paranthas as well.
Serve steaming hot spinach paranthas with coriander, mint, tamarind chutney, sauce, dahi, raita or any sabzi as per your taste and relish eating.
- If you are preparing these paranthas for kids and they like eating spicy then skip the use of green chilly and ginger.
- Don't make the parantha too thin. You can give paranthas any shape like triangular, square or any other as per your preference.
- Keep control on flame while roasting the parantha. Adjust the flame as per your requirement and you will get crispy and nice paranthas.
- Don't place the paranthas over the plate directly else they can get soggy from beneath.
- Poori, Naan and Paratha
- North Indian Recipes
- Paratha Recipe
- Indian Regional Recipes
- School Tiffin Recipe
- Stuffed paratha recipe