Spinach Parantha Recipe - Whole wheat flour kneaded with spicy spinach mixture, rolled out into paranthas and cooked

This recipe is contributed by Member Dhanya Marath.

Main Ingredients : Wheat flour, Spinach leaves (palak)

Cuisine : Punjabi

Course : Breads

Spinach Parantha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Spinach Parantha Recipe - How to make Whole wheat flour kneaded with spicy spinach mixture, rolled out into paranthas and cooked

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Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Wheat flour 2 cup

  • Spinach leaves (palak) chopped1 cup

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Garam masala powder to taste

  • Ghee to shallow fry

Method

Step 1

Heat two tablespoons water in a pan, add spinach leaves, turmeric powder, red chilli powder, garam masala powder and salt.

Step 2

Cover and cook till soft. Remove from heat and allow it to cool.Sieve the flour in a bowl add the mixture and little water. Prepare a soft dough. Set aside for fifteen minutes. Divide the dough into equal portions and make small balls.

Step 3

Roll out each ball into round thin discs. Heat a non stick tawa and roast the paratha for 30 seconds. Flip and pour some ghee from top and cook both side till done.Serve with hot dal.

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