Palak paratha
Palak paratha, from above
VegPunjab

Palak paratha

The spinach went into the dough, so nobody can pick it out.

40 minTime
11 gProtein each
mildSpice
Green dough3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
360kcalsame
11 gproteinsame
9 gfibresame
40minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Spinach1 large bunch, leaves only
Green chilli2
Ginger2.5 cm
Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups
Ajwain (carom seeds)½ tsp
Salt1 tsp
Cooking oil (vegetable oil)2 tsp, in the dough
Ghee2 tbsp, for cooking

Method

5 steps
  1. 1Blanch the spinach in boiling water for 1 minute, then plunge it into ice cold water. Drain.
  2. 2Blend the spinach with green chillies and ginger to a smooth puree, without adding water.
  3. 3Knead the atta with ajwain, salt, oil and the puree into a soft dough. Add water a spoon at a time only if needed. Rest for 15 minutes.
  4. 4Roll into 7 inch rounds. Cook on a hot tawa, flip, then spread a little ghee on both sides and cook until spotted.
  5. 5Stack in a cloth lined box and serve with curd, raita or pickle.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Palak paratha: a bread or rice, a side, something to drink and something sweet.

With a main Kadai paneer35 min
With a main Paneer butter masala35 min
On the side Baingan bharta40 min
On the side Aloo gobi35 min
To drink Sweet lassi10 min
Something sweet Gajar halwa90 min
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