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How to make Palak Phulka - Rotis made from spinach leaves

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This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Spinach Leaves, Whole Wheat Flour

Cuisine : Indian

Course : Breads

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Palak Phulka
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Palak Phulka checkout Palak Aur Paneer Parantha, Palak Aur Paneer Parantha. You can also find more Breads recipes like Makki Di Roti, Bacon Breadsticks, Bhakri, Til Poli.

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Palak Phulka Recipe Card

Palak Phulka
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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Palak Phulka Recipe

  • Spinach Leaves 15-20

  • Whole Wheat Flour to taste

  • Green chillies 2

  • Ginger 1/2 inch piece

  • Whole wheat flour (atta) 1 1/2 cups

Method

Step 1

Heat some water in a non-stick pan. When it comes to a boil, add a little salt and spinach leaves and let them blanch.

Step 2

Remove the spinach from hot water and dip them in iced water. Drain and put in a mixer jar. Add green chillies and ginger and grind till smooth.

Step 3

Add a little water if required. Strain this mixture into a bowl. Add wheat flour and knead into a soft dough. Cover and let the dough rest for 10-15 minutes.

Step 4

Heat a non-stick tawa. Divide the dough into small portions and roll into balls.

Step 5

Dust the balls in a little flour and roll into thin rotis.

Step 6

Cook the rotis on both sides slightly on the tawa and then put on direct flame till well puffed. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.