Palak Paratha's

  • 1½ Cups Atta or Whole wheat flour
  • 350g Packet of frozen spinach or a bunch of fresh spinach 
  • 5-6 Garlic cloves minced
  • ½ tsp. Turmeric powder
  • 1tsp. Red chilli powder
  • 1tsp. Ajwain seeds or thyme seeds
  • 1tsp. each of Coriander & Cumin powder
  • ½ Cup whisked yogurt
  • Salt to taste
  • Oil  

  • Thaw the packet of spinach for half hour by leaving at room temperature.
  • In the mean while mix the flour, garlic, turmeric, chilli, coriander, cumin, salt and ajwain seeds in a large bowl & leave aside.
  • Once the spinach is thawed, blend in a processor to form a nice paste or puree. Add a few drops of water if needed to help with the blending.
  • If using fresh spinach bunch, make sure to boil & blend it. Do not add water when blanching it, just add the leaves to a pan & cover & cook for 5-10 mins  till the leaves are wilted.Blend to a paste.
  • Now add the spinach paste or puree to the bowl of dry ingredients. Also add the yogurt and knead into a soft spring green colored dough.
  • You don’t need to add water to knead as the spinach & yogurt release enough water. Add a few drops of oil to the dough. This keeps the dough moist & gleaming. Leave the dough for 15-20 minutes.
  • Sprinkle some flour on a plain surface. Get the dough out of the bowl and knead again if necessary. Now, make golf size balls and roll each ball into a flat roti sized Paratha by using a rolling pin.
  • You can make all the Paratha & then roast them or do it simultaneously.
  • To roast the parathas, apply heat to a flat round pan. Drizzle some oil  or ghee on the pan before & roast each Paratha till it fluffs up & changes color. 

Serve with plain yogurt, mango pickle or ketchup.

Very healthy dish, I make a stack of these when I am alone to eat after work or as a working lunch.

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rb said…
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