Palak Parathas, Spinach Parathas ( Flat Breads) Recipe

          Today's dish is another easy and delicious paratha, Palak Paratha or Spinach/Keerai Paratha. There are 2 ways of doing parathas, one is mixing the stuffing ( in this case, palak ) with the flour itself and in the other method, we stuff the filling into the dough and then roll out the parathas. Obviously, the second one consumes more time and needs some skills. For today's Palak Parathas, we are going to mix some spinach puree and spices with the flour itself, this not only gives the parathas a bright green color, it makes them very soft. Serve them with some dal or curry or even with some pickle and curd, either way they taste delicious..

Need To Have

• Whole Wheat Flour/Atta - 2 cups
• Spinach Puree - 1 small bunch
• Green chillies - 2
• Sesame Seeds - 1 teaspoon
• Cumin Seeds - 1 teaspoon
• Coriander Powder - 1/2 teaspoon
• Garam Masala - 1/2 teaspoon
• Garlic - 2 big cloves
• Ginger - 1 " piece
• Salt to taste

Method

          Blanch the spinach, drain, make a puree with it along with the green chillies, came to about a cup. Pound the ginger and garlic and keep.

          Now take the flour, add the spinach puree, ginger-garlic paste, sesame seeds, cumin seeds, coriander and turmeric powders, salt and garam masala and make a soft dough with it. If needed, add some water for making the dough. Apply some oil and keep it covered for 20 to 30 minutes. Divide the dough into 10 to 15 portions and roll out smooth balls and keep.

          Now, dusting with some flour, roll out each ball into a smooth and thin disc. Cook it on a hot pan, applying oil, till you see brown spots on both sides.

Note
Blanching the spinach means, adding the spinach to boiling water for a minute or two, removing and immediately dipping in cold water, to stop the cooking. so that the spinach will retain the green color. Usually I just add the spinach in boiling water, remove and use it.
While cooking the parathas, flip them only thrice to have soft parathas, put them on the tava, when the bottom is slightly cooked, flip, apply oil, flip it back and apply oil on the other side. Cook the first side till brown spots appear, then flip it back and cook on the other side too.