Ingredients

• 1 cup - wheat flour/atta
• 1 cup - spinach/palak, chopped
• 1 tsp - cumin
• 1 tsp - sambar/red chilli powder
• 1/8 tsp - turmeric powder
• 2 to 3 tbsp - oil
• As needed - salt
• As needed - water

How to Make Palak paratha

• Wash the spinach, remove the thick stem from the leaf and chop the leaf roughly.
• Heat a pan with oil and temper with cumin seeds.
• Add the chopped palak and fry on low flame.
• Cook for 2 minutes, without spinach changing its colour.
• Add it to the flour, along with the other ingredients, except water.
• First mix the flour well with spinach and then add water, to make a non-sticky dough, just like roti/chapatti dough.
• Make six equal sized balls and roll out into slightly thick parathas.
• Dust with flour, while rolling whenever necessary.
• Heat a pan, drizzle some oil and cook both sides of the parathas, on medium flame, until the golden brown spots appear.
• Serve with tomato garlic chutney or boondi raita.
• Recipe courtesy: Rak's Kitchen