Many people use chopped palak leaves for preparing palak paratha. However, I wanted to use the puree which gives the nice colour to the paratha and it is more flavourful. Palak always pairs well with garlic so just 2 to 3 garlics cloves can make the paratha more tasty and flavourful. If you do not prefer you can avoid it always.
When I served the paratha our daughter was surprised and started asking how could you prepare green colour paratha? She happily enjoyed her meal and requested to make it again. You can also pack this paratha in lunch box. Previous night you can prepare the palak puree and store in the refrigerator and morning you can do the remaining steps and palak paratha will be ready quickly.
Palak Paratha / Spinach Paratha
Whole Wheat Flour/Atta – 11/2 cup
Spinach Leaves / Palak – 2 cups approximately
Garlic Cloves – 2 to 3
Salt to taste
Green Chilli – 1
Garam Masala – 1/2 teaspoon
Refined Oil – 11/2 tablespoon for kneading + 1/4 cup for frying parathas
1. Wash the palak leaves and take them in a blender.
2. Add cloves and green chilli in the blender and make a smooth paste. If require can add 1 or 2 tablespoon of water
3. Take whole wheat flour in a large bowl and add salt, oil and garam masala. Mix them well.
4. Now add the puree into the dry mixture and knead a smooth dough.
5. Allow to rest the dough for half an hour.
6. Make equal size balls.
7. Roll each ball into circles with 5 inch diameter.
8. Heat a skillet and fry them using oil or ghee. Fry both the sides until the paratha begins to get bubbles over it. Gently press the edges of paratha while frying.
9. Serve hot with any curry or pickle or curd.