Palak paratha
Palak paratha
Ingredients :
Palak : 1 bunch
Coriander leaves : 1/4 bunch
Green chili : 1
Ginger : 1/2 inch
Cumin seeds : 1/2 tsp
Carom seeds : 1/4 tsp
Salt : about 1/2 tsp
Milk : 1/2 cup
Flour : 3 cups
Oil : 1 tsp
Ghee : as required
Serving : This quantity makes around 8 parathas
Procedure :
Clean the spinach and coriander and wash it thoroughly. Drain out all the water and roughly chop them; add chopped green chili, sliced ginger, cumin seeds and carom seeds; and grind them to make a paste.
Transfer the paste into a large bowl, add milk and salt and mix well.
Then add flour and knead to make a soft dough.
If the dough is sticky, add more flour (little at a time) and knead again. And if it is too hard add more milk and knead. Then divide the dough into lemon size balls.
Roll each ball into discs and laminate them with ghee and dust with dry flour. Then roll them into cylinders and coil it up like a pinwheel. (You may also stuff in some grated paneer after seasoning it with some salt and powdered spices )
Take one coiled roll and roll it again to make a thin disc.
Heat a griddle and roast the paratha on both sides over a low heat initially, then cook over high flame on each side at the same time apply ghee.
Serve with ginger chutney, curd, lebneh, cream cheese, paneer dishes or any other gravy.
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