Palak Paratha (Spinach Paratha)

I still remember those kiddo days when I was a lot repulsive towards spinach. My mommy used to sit with a ruler and shove the “palak bhaji” down my throat while explaining its importance to me and my siblings…leaving us teary-eyed.
Spinach or Palak is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. Its a powerhouse of fibre, minerals, vitamins, iron and omega-3 fatty acids.
I now see the history repeating itself when I see my sis facing the same humongous problem with her 3 year old. But she’s found a smart way out and my nephew just loves it – The ‘Palak Paratha’ way. I’ve borrowed this recipe from her. Its incredibly easy, tasty and loaded with nutrition.

So here’s to taste and good health!!

Palak parantha
Cooking Time: 20 mins
Makes 8 parathas

Ingredients:

  • 3 cups whole-wheat flour
  • 1 large bunch spinach coarsely chopped (approximately 1 lb or 500 gms)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder (can add a bit more for colour)
  • 1/4 tsp asafoetida
  • 1 tsp sesame seeds (til)
  • 2 tsps lemon juice
  • Salt to taste
  • Ghee (clarified butter) to pan-fry the parathas

Method:

  1. Blitz the spinach with all the other powders and lemon juice in a mixer into fine paste . Do not add water as the paste will become very watery and difficult to knead. You can add little water while kneading.
  2. Spinach already has salt in itself. So do not add salt while blitzing
  3. Combine the flour, sesame seeds, spinach paste and salt and knead into dough, soft enough to roll into a paratha.
  4. Divide the dough in equal portions and roll it into balls
  5. Dust the rolling board or a clean flat surface with flour so that the dough doesn’t stick while rolling
  6. With a rolling pin, roll the balls into parathas, depending on the size and thickness you desire.
  7. Heat a non-stick tawa or griddle and put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown.
  8. Serve hot with sweet curds, pickle or my favourite hot and sweet sauce.

Veg

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Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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