Spinach Paratha - Palak Paratha

Spinach paratha is a healthy roti variety prepared using spinach, which is a rich source of iron. This paratha is an alternative for kids who do not like to eat spinach dal or kootu. This paratha is ideal for travel and lunch boxes as it stays soft.

Spinach Paratha Recipe

Makes  :  10 Parathas

Ingredients

• Wheat flour  -  1.5 cups
• Spinach (palak) - 1 bunch or 1.25 cups chopped leaves
• Red chilli powder  -  1 tsp
• Turmeric powder  -   a pinch
• Cumin seeds   -  1.5 tsp
• Salt  -  as required
• Water  -  as required
• Oil or ghee  -   for the dough and for cooking the parathas

Method

• Remove the spinach leaves from the stalk. Wash and clean it well to remove dirt particles. Chop it roughly.
• In a pan, add 1 tbsp oil and once it is heated, add cumin seeds.
• Once cumin seeds splutter, add spinach leaves and saute till it shrinks in volume.
• Add red chilli powder, turmeric powder and salt. Give a quick stir. Switch off the stove.
• Take the wheat flour in a wide bowl, add the cooked spinach leaves mixture to it and mix well together with your hands.
• Add lukewarm water to this little by little and mix well. Knead well till it forms a non sticky dough.
• Keep it aside for 20 to 30 minutes.
• Divide the dough into equal sized balls.
• Roll into slightly thicker parathas, evenly on all sides. Use little flour if required for dusting.
• Heat the tawa and keep in medium flame.
• Put the paratha and wait till bubbles start to appear, drizzle little oil and cook on the other side. 
• Remove from tawa once both sides are cooked. Apply little ghee/oil if required, before serving.
• Serve with raita or pickle or any other side dish as per your preference. We had with channa masala.

Notes

• Sauteing the spinach leaves provides a good flavour to the parathas and also helps in evenly spreading the leaves when mixing the dough.