Palak Paratha | Spinach Paratha • The Magic Saucepan

One good thing about making parathas frequently is that you can add any veg stuffing to it. For those who are not that into veggies can have them filled in these flat breads. Today's recipe is a greens stuffed paratha - Palak Paratha - Sautéed spinach with few Indian masala. A mild and warm tasting parathas that make a healthy and nutritious meal.

Since palak has a neutral taste, you would not find a distinctive aroma like a methi paratha. Also, if you want a nice flaky crispy paratha, make it into layers and add a little more oil while cooking it. Otherwise it is a nice soft puffed up paratha that is equally tastier. So once in a while extra fat would also be good. The more the fat, the more ~~merrier~~ crispy it would be.

Click on the link for further recipes to make a complete meal.

Methi Paratha | Fenugreek Leaves Flatbread

Palak Paratha | Spinach Paratha

Parathas stuffed with sautéed spinach leaves and aromatic Indian spices.

Prep Time: 10 Mins | Rest Time: ~30 mins | Cook Time: 20 Mins | Total Time: ~1 Hr | Yileds: 6-7

Ingredients

2 Cups tightly packed roughly Chopped Palak | Spinach leaves
1 Cups Atta | Wheat Flour
Salt to taste
¼ teaspoon Jeera | Cumin seeds
¼ teaspoon Ajwain
1 tablespoon Ghee | Clarified Butter
3-4 Cloves Garlic, crushed and minced
1 Small Onion finely chopped
Water to knead
Oil to fry the parathas

Instructions

Heat a pan with a tablespoon of oil. Once hot, add jeera and ajwain. Let it splutter. Add the minced garlic and stir for a minute.
Add the chopped spinach and sauté until the leaves wilt. Turn off the flame, add salt and let it cool completely.
In a bowl, take atta and the cooled methi mixture and mix it well. Gradually add water and knead it into a soft dough. Finally add a tablespoon of oil and mix it over the dough.
Cover it with a damp cloth and let it rest for a minimum of half an hour.
Divide the dough and roll it out like as you would for rotis.
Heat the gridle or tawa and cook these rolled out doughs on both sides flipping it consistently to get even brown spots.

This post is for Blogging Marathon 49 under the theme "Brunch". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 49 here.

Comments

Maahi says
February 26, 2015 at 9:51 am
Wow! Thanks looks very healthy and delicious.
Priya Suresh says
February 16, 2015 at 7:17 pm
Adding galric sounds new for me,can guess how flavourful this paratha will be..
Chef Mireille says
February 16, 2015 at 2:53 am
healthy and colorful...yum
Harini-Jaya R says
February 16, 2015 at 12:56 am
Healthy weekend brunch. Very interesting idea - adding palak to the parathas!
Pavani N says
February 14, 2015 at 11:07 pm
I've never added garlic to palak paratha. That is a great idea to add flavor to the paratha. Will try next time I make these.
Padmajha PJ says
February 13, 2015 at 6:56 am
I usually puree the palak and add to the flour. Would love to try this version.Love the pic with the parathas stacked up!
Nivedhanams Sowmya says
February 12, 2015 at 1:45 pm
loved the second click with so many parathas laid on top of one other!!! beautiful..
vaishali sabnani says
February 12, 2015 at 11:21 am
I make Paalak Paratha and then stuff it up , so you have a two in one Paratha, love the way you have stacked up these Parathas.
Srivalli says
February 12, 2015 at 10:05 am
ehmm..can have these parathas anytime Nisha..you have stacked them so well!
Suma Gandlur says
February 12, 2015 at 4:44 am
Healthy and filling brunch.
Sarita says
February 12, 2015 at 3:38 am
Healthy paratha !looks great.
Sandhya Ramakrishnan says
February 12, 2015 at 3:25 am
Lovely parathas! All it need is some pickle and curd on the side.

Palak Paratha | Spinach Paratha

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