Palak Paratha

Ingredients

1. 1 cup spinach (palak)
2. 2 cups whole wheat flour
3. 1/4 tsp chilli powder
4. 1 tsp cumin seeds
5. A pinch of turmeric powder
6. 1 tsp carom seeds (ajwain)
7. 1 green chilli
8. 1/4 cup coriander leaves, finely chopped
9. Salt to taste
10. Oil or ghee as required

Method

1. **Preparing the palak

   • Wash the palak leaves thoroughly.
   • Set aside about 100 gms and chop them coarsely.
   • Blanch the remaining palak leaves in hot water, then refresh in cold water.
   • Wash and de-seed the green chilli and cut it roughly.
   • Grind the blanched palak and green chilli together into a smooth puree.

2. **Making the dough

   • Sieve whole wheat flour with salt, chilli powder, cumin seeds, carom seeds, and turmeric powder.
   • Add palak puree, chopped palak, and coriander leaves.
   • Knead into a soft dough using water if required.
   • Cover with a moist cloth and rest the dough for 30 minutes.

3. **Shaping the parathas

   • Divide the dough into 8 equal portions.
   • Roll each portion into a small disc.
   • Spread a little ghee or oil and fold into half, then fold again into a quarter.
   • Rest for 5 minutes, then roll into triangular parathas (about 6 inches each side).

4. **Cooking the parathas

   • Heat a tawa and place the paratha on it.
   • Cook on one side, flip, and spread ghee or oil.
   • Flip again and apply ghee on the other side.
   • Cook until both sides are evenly cooked and golden.

5. **Serving

   • Serve hot palak paratha with yogurt, pickle, or butter.