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1 cup -
1 cup - spinach/palak, chopped
1 tsp - cumin
1 tsp - sambar/red chilli powder
1/8 tsp -
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
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.