Palak Paratha

I love leafy vegetables, and try to include them in my diet as much as possible. Palak (Spinach) is such a rich source of iron, and instead of making Dal Palak or Spinach Thoran, I try to make parathas occasionally. This time, I was in a hurry, and decided to try and make them as quickly as possible.

This is what I used to make the Palak Paratha:

Palak - finely chopped - 4 cups
Wheat flour/ Atta - 2 cups
Ginger - peeled and pounded - 2 tsp
Jeera/ Cumin powder - 1 tbsp
Red Chilly powder - 1 tsp
Oil - 2 tsp (for palak); per taste (for roti)
Salt - to taste

Method:

• Heat oil in a kadai, and add the jeera powder, red chilly powder, ginger, palak and salt, and stir well for 2 minutes
• Leave to cook and when the colour of the palak changes and water from the vegetable evapourates, leave to cool
• Take a mixing bowl and knead the flour with the palak and keep aside (Do not add water, you can add more salt per taste)
• Heat the griddle, sprinkle oil and spread with the flat ladle
• Make small balls with the dough and start rolling them with a rolling pin, using oil if you wish to
• Cook both sides of the flattened rolls using oil per requirement, and store in a hot pot

I am a little sceptical about using oil, so I did not use oil while kneading, and while rolling them flat. They were still soft and tasty. The parathas definitely taste better with more oil, I can't deny that!

My six parathas were ready in about 30 minutes from start to finish!

Serve with pickle/ chutney/ youghurt/ raita