Palak Parantha is a delicious and nutritious Indian flat bread. It adds greens to your meals and makes for a super healthy meal option that your kids would love too.
Parantha is a pan fried Indian flatbread. It is a very popular dish from the Northern part of India, where wheat is the staple grain. You can use different vegetables, greens, spices, or even left over veggies or soups to make the parantha.
A parantha can be made in different ways, either by kneading the vegetables directly in the dough itself. We have followed knead vegetables directly method in this recipe. Or you can also make a parantha by first making plain dough, and then putting the stuffing inside the balls, before they are rolled into discs.
Palak Parantha Recipe
Palak Parantha is made with whole wheat flour and fresh spinach. You can add other vegetables as we have done.
This recipe goes well with pickle, curd, soup, or lentils. It can be served fresh or packed along for a picnic. Palak parantha stays good without refrigeration for up to 2 days (although it is recommended that you consume your food fresh and within few hours it has been made).
This recipe is a great “anytime” meal. It is an excellent source of vitamins C, Vitamin A, and Vitamin K.
Palak Parantha – Pan fried Spinach and whole wheat bread
Equipment
- Shallow Pan or Skillet to fry circular disc shaped parantha.
- Roller
- Flat Surface
- Big Bowl to knead the dough
Ingredients
- 4 cup whole-wheat flourÂ
- 1 large bunch of spinach leaves coarsely chopped (approximately 150 grams )
- 1 Medium Carrot Grated
- 2 tsp Cumin Seeds Powder
- 1 tsp Garam Masala Powder optional
- 2 tsp Turmeric Powder
- 1 tsp Carom Seeds optional
- 2 tbsp Sesame seeds
- 2 tsp Rock Salt To taste
- 3 tsp Chat Masala optional
- 2 tbsp Oil Pure oil
- 150 ml Water To make dough. Use as needed.
- ÂĽ cup Oil To pan fry parantha
Instructions
Making / Kneading the Dough
- Take 4 cups whole wheat flour (Atta) in a large kneading bowl.
- Add cumin seed powder, garam masala, turmericpowder, ajwain seed, sesame, chat masala, 2 tablespoon oil and salt. (Adjust the amount of spices according to your taste)
- Add chopped spinach and grated carrot. Mix all well with hand or spoon.
- Now we have to make the dough so add water slowly and knead to make the dough.
- Keep dough a bit hard as vegetables lose some water later, hence it will make the dough soft later on.
- Keep the dough aside for 10 mints. (Add some more whole wheat flour if the dough is too soft.)
Making the Parantha
- Take small golf size ball from the dough and roll into balls between your hands till they are smooth and without cracks.
- Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 5-6” diameter (2~3 mmthick).
Frying the Parantha
- Heat a griddle/skillet or fry pan on medium heat and fry the parathas one at a time like this:
- Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha.
- As soon as the first flip is done,drizzle a bit of the oil on the top and spread well over the surface of the paratha.
- Flip again in 30 seconds and drizzle oil on this surface too.
- Flip after 10 seconds. The paratha is done when both sides are crispy and golden brown.
- Keep in the box half-covered, let the steam pass. Pan-fry all parathas.
- You may cool the parathas on a wire rack so they don’t get soggy.
- Serve hot or cold with chilled yogurt/raita/butter/potato curry or Indian pickle.
Notes
- You can add tofu, then use very little water.
- Instead of spices given above, you can only add cumin seed powder or just chaat masala.
- Take for picnics or on travel.
- Parathas can be kept outside for up to 2 days in cold weather. Or can be refrigerated for a week.
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