Palak Parantha

Palak Parantha

Different varieties of paranthas can be made.  Palak or the green spinach is rich in vitamins and iron and so it is definetly a healthy dish. When there is very little palak left and not enough to make a curry, palak parantha is a very good option.

Basic info about the recipe

Cuisine                                             - North Indian

Serves                                             - 2 people.

Ingredients:

1.   Palak                          - 1 cup

2.   Atta                             - 2 cups

3.   Salt                             - to taste

4.   Green chillies             - 2 nos

5.   Roasted cumin pwdr - 1 tsp

6.   Carom seeds             - 1 tsp

7.   Hing                            - a pinch.

Method: grind palak and green chillies to a fine paste adding 2 tsp water.

Transfer all the ingredients into a large bowl, add enough water and knead  to make  a soft and smooth dough. Let it rest for 20 mts. Now, divide the dough into equal sized small balls. Sprinkle some flour onto the rolling board and roll each ball into a circle. Now, heat a tawa/pan and transfer the rolled parantha to it. Let it cook for a minute. Apply oil and flip to the other side. Apply oil on both sides. Paranthas are done when both sides turn golden brown. Serve hot with a bowl of curd and pickles.