Spinach Paratha | Palak Roti | Palak Paratha recipe
Spinach Paratha | Palak Paratha recipe – It’s a very healthy one. People who are not very fond of Spinach should definitely try this paratha especially kids.
I just blanched spinach here and ground with some garlic cloves and ginger to get some flavor. Use reasonable amount of spinach here. If we use too much, then the roti or paratha tastes a little bitter. That would make us a little uneasy to finish eating the paratha.
If you are trying out this paratha for the first time, take less than 100 gms, remove the stems and then blanch it, then cook this paratha. If you are comfortable then increase the amount of spinach here.
Blanching the spinach in hot water with salt has many benefits. Especially it helps to remove the harmful organisms and pesticides present in the leaves. It also helps in removing the bitterness and makes it more palatable.
This dish is perfect for breakfast and lunch boxes. I am not sure about the scientific reason behind why palak shouldn’t be consumed in the night. One reason is spinach takes more time for digestion. It’s high in fiber and iron, that could be another reason. The limited amount of intake is always good. Pickle, Gravy, and Curd would go well as a side dish.
- Wheat Flour – 2 cups
- Spinach / Palak – 100 gms
- Garlic – 4 to 5 cloves
- Ginger – 1 inch
- Salt – as required
- Oil – 2 tbsp
- Ghee – to toast paratha
- Ajwain / Carom seeds – 1/2 tbsp
- Water – required level
Get all the ingredients ready. Clean the spinach leaves. Wash and drain them.
Blanch the spinach leaves in hot water for 3 to 4 mins.
After that, drain the water and add the leaves to the blender. Add the garlic and ginger also into it.
Make a smooth puree out of it. If you want to add water, add 1 tbsp or little.
In a mixing bowl, take wheat flour, ajwain seeds, salt, and oil. Then add the spinach puree as well. Mix them gently.
Add water only if it is required and make a smooth dough.
Make a medium-sized ball from the dough. Start rolling the dough and form a circle. I just made it like a flaky paratha. You can also make it as a simple roti type as well. It’s totally up to you. Dust with some flour if required.
Place the roti on tawa, apply some ghee and toss it on both sides until it gets cooked.
Press the edges while cooking and store the hot parathas in a container after it’s cooked.
Serve the hot paratha with curd or gravy or pickle. Enjoy yummy Palak paratha.
Happy Cooking 🙂