Palak Parantha

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)

 Palak Parantha

Preparation Time:- 1/2 hr |  Cooking Time:– 5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 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 :))

PREPARATION:

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.

SERVING:
  • 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.

served

Tasty Cooking..!!

Sending this recipe to:

Mission Food: Whole Grains & Mission Explore food @ CookCookandCook and Thoushaltcook

Mission Explore Food

Advertisements

Methi Paranthe

Methi (Fenugreek), is one of my favorite vegetables… I love Methi Paranthas…

Being from Mussoorie, a cold place, we used to eat a lot of methi… Methi paranthas, almost everyday for breakfast… I may not be introduced to cooking when was young but was definitely introduced to chopping… I used to love chop vegetables, but really fine… So methi was something my mother used to clean only when I was around, so that I can chop it finely for her…

I became famous in Mussoorie for chopping Methi.. 🙂 Yeah seriously no kidding.. 🙂 One of my neighbours got 3-4 bunches of Methi (those huge bunches) and my mom said that Sheelu will chop them for you… Next day she comes says that her son really liked the aaloo methi she prepared… Only then I came to know that, it makes a huge difference in the taste of the food, by the way you chop your veggies.. 🙂 It was a proud moment for me.. and I still religiously follow the same way of chopping.. 🙂

Methi Paranthe

Preparation Time:- 1/2 hr |  Cooking Time:– 5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour (Gehun ka aata)
  • 4 cups Fresh Fenugreek Leaves (Methi)
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Clean the Methi and chop it finely. Wash the chopped leaves properly. There can be lots of soil in the methi, so make sure to wash it thoroughly.

Chopped

Take the flour in a big pan, add salt and chilly powder to it. Add the washed methi to it. Now knead in a tight dough using minimum water. Methi 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.

The Dough

Now take some dough and after rubbing it with some dry flour, start making a parantha using a rolling pin. The dough can be realy 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.

SERVING:
  • 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.

Served