Palak Paratha

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INTRODUCTION:
palak paratha a form of indian bread is made from spinch and flour.This is rich  source of iron and can be served any time at any meal but it is most liked a breakfast time.It is one of the most popular variation of parathas on india and is very easy to cook.Regular use of spinch helps us to prevent iron deficiency and boosts our immunity.This is one of the best ways to include it in our diet since the  leaves are lightly cooked and most nutrients are still preserved.These paratha go well with any chutney simple dal  or vegetable curry (Dry or gravy).I made these with beetroot chutney and vegetable salad .You can also use these to make rolls for kids.

INGREDIENTS(240ml cup used)

1-2 cup chopped spinch (palak)

2-1cup wheat flour (aata)

3-1tbsp clarified butter for dough(ghee)

4-1/4tspc carom seeds (ajwain)

5-1/4 tsp red chili powder (lal mirchi)

6-salt to taste

METHOD:

SERVING SIZE:2

LEVEL -EASY

PREPARATION TIME-20 MINS

TOTAL TIME-30MINS

1-Put  flour, washed and chopped spinach ,salt,red chili powder ,carom seeds and 1 tbsp ghee in a deep wide bowl.

2-Use little water to knead the dough as spinach   has enough moisture of it self and it becomes soft soon.

3-Make 4 balls of dough ,take a ball and dust it in dry flour .

4-Roll it with the help of a rolling pin in to circle.

5-Put griddle or tawa  on flame to get heated.

6-Grease the tawa   and put the paratha  on it .
7-Cook from one side and flip it to cook from other side too.

8-Put  ghee or oil and roast till the brown spots are visible.

COOK’S TIP:

1-Clean and wash the spinch carefully before cutting .

2-You may add chopped onion dough for palak  paratha.

3-Knead the dough just 5or 10 minutes before making paratha because the dough becomes very soft soon.

 

CALORIES:

Calories-196

Fat-8%

Carbohydrates-11%

Vitamin A-19%

Vitamin c-5%

Calcium-2%

Iron-13%

Protein-8%

 

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