|Nutritional Guidelines (per serving)|
|Servings: 12 - 15 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Palak paratha is a delicious and nutritious Indian bread with spinach blended into the dough. It tastes great with yogurt and Aam Ka Achaar (mango pickle) or Andhra Tomato Pickle. You can enjoy it at tea-time (tiffin) or as a game-day or movie time snack in front of the television.
Most of the ingredients can be found at a typical grocery store, although you may need to look for ghee, red chili powder and the asafetida powder at an Indian grocery or international market.
You can adjust the heat level by using more or less of the red chili powder.
- 3 cups whole-wheat flour
- 1 lb/500 gms spinach (coarsely chopped)
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon asafetida powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 4 tablespoons ghee (clarified butter)
Grind the spinach into a fine paste in your food processor without any additional water.
Add the coriander, cumin, red chili, asafetida, turmeric, salt to taste, and the garlic paste to the whole-wheat flour. Add the spinach also and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
Keep the dough aside in the refrigerator for 2 to 3 hours to rest.
After the resting period, divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks.
Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7 to 8 inches in diameter (5-6mm thick). For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise to the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown. See the steps for making parathas.
If you are making a batch before serving, place them in a container on a paper towel and cover them so they stay warm and don't get soggy.