Thursday, May 1, 2008

Spinach paratha

Palak paratha

Palak paratha is a great way of enjoying the goodness of spinach. This Indian recipe for the unleavened flatbread is a bit different from the traditional stuffed version of parathas and the best part is that you will not realize that you are eating spinach.

Palak paratha is made with fresh spinach leaves, whole wheat flour, and spices and can be served with curry, pickle, and a cup of yogurt. It can be eaten at breakfast, lunch or dinner and is a perfect food to take for a picnic.

The recipe which I had seen from my moms recipe book called for bajri (pearl millet) flour or a mix of millet flour and whole wheat flour, but since I had no millet flour at home I decided to make it with only normal whole wheat flour.

Ingredients:
2 cups Whole Wheat Flour
4 cups Palak
1/2 cup cilantro
2-3 pods of garlic
1/2 inch ginger
1/2 tsp ajwain seeds (carom seeds or bishop's weed)
1/2 tsp cumin seeds
3-4 green chillies
1 tbsp garam masala powder
Pinch of asafoetida
salt to taste
Yoghurt (as needed to make a soft dough)
Oil/Ghee (Pan-fry)

Process
Chop palak finely. Add all the above ingredients to it and mix well. Add yoghurt as required and knead to a smooth dough. After making into a smooth dough, smear oil(a spoonful) all over the dough to prevent drying up. Keep it closed for about an hour. Then when ready to eat, make parathas and serve hot. You can serve them with yoghurt, chutney or pickle of your choice.