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| Main Ingredients | Wheat flour, Spinach leaves (palak) |
| Cuisine | Punjabi |
| Course | Breads |
| Prep Time | 21-25 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Spinach Parantha
- 2 cup Wheat flour
- 1 cup Spinach leaves (palak) chopped
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
- to taste Salt
- to taste Garam masala powder
- to shallow fry Ghee
Method
- Heat two tablespoons water in a pan, add spinach leaves, turmeric powder, red chilli powder, garam masala powder and salt.
- 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.
- 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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