Palak Parantha - Pan fried Spinach and whole wheat bread
This is delicious and nutritious Indian bread. This is a great “anytime” meal. It is an excellent source of vitamin C and Vitamin A.
Servings: 6 people
Cost: $5
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 flour
- 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.
- ¼ 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.