Tuesday, 14 April 2015

Palak(Spinach) Paratha

Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of various vitamins. Spinach, along with other green leafy vegetables, is considered to be a rich source of iron. Making spinach parathas is an easy way to get kids eat spinach since kids are most likely to be attracted to green parathas. I made Bombay saagu for this Palak paratha.Who wants it???

Check out other Dinner recipes

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Let’s get on to the recipe. 

Prep time

Cook time

Serves

15 mins

10 mins

3 persons

 

Cuisine: Indian

Recipe Type: Side Dish for roti

 

Ingredients

 

 

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Method

1.Wash and chop the spinach leaves. Heat a pan with 1 tsp of oil and add cumin seeds and sauté it for a minute and add the spinach leaves. Sauté until the leaves are shrinked and cooked.

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2. In a vessel, add wheat flour, salt and add cooked spinach leaves. Mix the spinach leaves with the flour first and then add water little by little. Add 2 tsp of oil as well and make smooth dough. Keep it covered for 10 - 15 mins.

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3. Make 6 equal size balls and roll out thick parathas. Dust it whenever necessary while rolling the parathas. Heat pan, drizzle some oil and cook the parathas in medium flame until golden spot appears.

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Served hot with

Raitha

Any type of kurma / gravy.

Bombay Saagu

Notes

You can add few sprigs of coriander leaves while sauting with spinach leaves.

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