This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Blended Bread.
Have not been feeling quite well for quite a few days, so was having only khichdi, dalia, bread.. I was so damn bored of eating all this.. Today feeling much better, so when peeked into my refrigerator found only palak there.. decided to make palak parantha two in one.. goodness of the vegetable and roti (whole wheat flour)
Preparation Time:- 1/2 hr | Cooking Time:- 5 mins per parantha | Serves:- 5-6 paranthas
- 1 cup whole Wheat Flour (Gehun ka aata)
- 3/4 cup Spinach Leaves chopped (Spinach)
- Salt to taste
- 1/2 tea spoon garam masala powder
- 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
- 1 tea spoon Cumin Seeds (Jeera)
- 1/2 tea spoon Ajwain seeds
- Ghee/oil to fry the parantha (I prefer ghee )
Wash the chopped spinach leaves properly. There can be lots of soil in the palak, so make sure to wash it thoroughly.
Heat 1 tea spoon oil in a pan add the cumin seeds ad ajwain allow it to crackle. Then add palak and saute till it shrinks in volume.
Once the palak shrinks,switch off. Cool down the mixture and grind it to a fine paste.
Take the flour in a big pan, add salt, garam masala and chilly powder to it. Add the cooked palak to it. Now knead in a tight dough using minimum water. palak can leave some water so make sure that you don’t use too much of water, while kneading.
Cover the dough and leave it for around 15 minutes.
Now take some dough and after rubbing it with some dry flour, start making a parantha using a rolling pin. The dough can be really sticky, so you can refrigerate it for 15 mins.
After rubbing with some dry flour, start rolling the parantha evenly. You need to roll like a normal parantha.
Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)
Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end. Turn over the parantha, and apply some ghee on this end as well.
Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.
Cook properly from both the sides by turning over at regular periods.
- Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
- Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
- Try it for dinner with curd.