"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Thursday, February 25, 2016

SPINACH LAYERED PARATHA (PALAK PARATHA)




When I used to study in North India, I would always hear about Spinach Paratha but never had the opportunity to try it out. Now that I have my very own kitchen, it was time for me to give it a try. After taking my first bite, what I found was that it does not taste much different from the regular paratha but is loaded with lots of nutrients because of the spinach.




Spinach is a must eat for all the kids. Kids need this vegetable for a healthy growth. Since a lot of kids do not love spinach, this is a very good way to make sure they eat. Our kids have seen all kinds of paratha, but not a lot have seen a green one, so the presentation itself will be a easy sell for them to try it out. Ease them into how the paratha was made and let them know about the facts. Do not lie to them and or not tell them what they eat. If you feel its for their best that you lie to them then think again. Trust is very important in any family. Let food not be a source to lie.

METHOD OF PREPARATION STEP BY STEP


1.Rinse the spinach leaves well in water. Boil one cup of water over medium heat. Put the leaves in the boiling water and blanch them well. Remove from heat,strain and reserve the spinach stock to make the dough.


2.Combine blanched spinach, garlic, green chilly, yogurt/ curd and cumin seeds. Grind them into a fine paste. 

3.Combine flour, salt and spinach puree into a large bowl and knead them into a soft dough.

If you feel you need more water while kneading the dough with the spinach puree, make sure to add the reserved spinach stock instead of adding water.
Put some oil on the hand and spread the oil over the dough. Cover and keep the dough aside for 15-30 minutes.

4.Divide the dough into lemon sized balls. Dust with wheat flour and roll dough into round balls. Smear a little ghee/ butter on one side of the flattened dough.


5.Fold the flattened dough into semicircle. Smear the semi circled dough with ghee/ butter, then again fold the semi circled dough into half to form a triangle.

6.Dust with the flour and flatten the triangled dough into thin large triangle. Do the same for remaining dough balls.


7.Heat a tawa/ skillet over a medium heat. Place paratha onto the skillet Lightly smear ghee on the top. Flip the paratha when the underside is partly cooked. Smear ghee on the other side and cook it until brown spots are appearing on the paratha.

SERVE HOT WITH VEG CURRY / PICKLE / YOUGURT
ENJOY!!!

Hope you like it
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Previous Recipe:  ELA ADA (BANANA LEAF RICE CAKE)

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Location: Amma's Kitchen

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