Yum and super healthy palak paranthas go great with ghee on top and raita on winter mornings. The traditional Punjabi breakfast of champions!
6 people made this
1/2 kg washed, chopped spinach
2 and half large cups Whole wheat flour and extra for dusting
1 teaspoon Whole cumin
1/2 teaspoon Red chili powder
1/4 teaspoon kalonji
1/4 teaspoon Ajwain seeds (rubbed between palms to release aroma)
1 teaspoon Salt
5 tablespoons Butter
Directions Prep:20min › Cook:30min › Extra time:20min other › Ready in:1hr10min
Cover and cook spinach in a microwave till soft, then puree with released water.
Roast cumin seeds in a pan over a low flame till well browned, then grind coarsely. Add to warm spinach puree. Also add the chilli powder, salt, kalonji and ajwain seeds.
Add flour a little at a time and knead well for about 5 to 8 minutes to form a soft, firm dough. Add more flour if required, the dough will keep in the fridge for three days, and can be frozen for up to four weeks. Cover and leave aside for 20 minutes.
Heat a tawa over medium heat. Knead the dough once more and divide into 12-15 balls. Flatten each ball, and then roll out carefully using flour, into 6 inch discs.
Place each paratha on pan, cooking for about two minutes on each side, without butter. Then smear with butter on each side and repeat. Serve hot with spicy potatoes.