Palak Parantha

Ingredients list for Palak Parantha

• 500 grams Spinach Leaves
• 1 1/4 cups Whole wheat flour
• 3-4 Green chillies seeded and chopped
• to taste Salt
• 1/2 cup Ghee

Method

1. Chop one hundred grams of the spinach leaves and set aside. Blanch the rest and refresh in cold water. Puree the spinach leaves and green chillies together.
2. Sift the atta with salt and make a soft dough with the spinach puree, chopped spinach and water if needed.
3. Cover with a moist cloth and keep aside for thirty minutes. Divide into eight equal portions.
4. Roll out each, spread some ghee and fold into half. Fold again into quarter. Roll out into triangles with each side of six-inches approximately.
5. Heat a tawa and place a parantha over it. Turn it and spread some ghee round it.
6. Turn again and spread some ghee on the other side too. Cook till both sides are evenly cooked. Serve hot with yogurt.

Nutrition Info