Paratha stuffed with seasonal vegetables apart from the usual Aloo or Muli parathas are pretty common in Northern India. Likewise, spinach puree in partaha dough infuses a certain kind of herb flavour in the paratha and makes it pretty tasty too. Known as Palak paratha, it is actually quite popular and find many lovers all around. Here I share the interesting recipe of Palak Paratha which one can readily follow.
Ingredients for 8 pieces :
- Plain flour – 1½ cups
- Wheat flour – 1½ cups
- Fresh Spinach puree – 1 cup (use clean and dry spinach leaves)
- Milk – ½ cup
- Lemon juice – 1 tbspoon
- Chopped green chilli – 1-2
- Ajwain or Carom seeds – 1 teaspoon
- Salt – ¼ teaspoon
- Cooking oil/ melted ghee – 2 tbspoon
- Ghee/ Clarified butter for greasing & frying the parathas
Mix the flours, salt, carom seeds and 2 tbspoon ghee/oil in a large bowl. Blend the fat well with the flour.
Then add rest of the ingredients to the flour mixture and make a soft dough (adjust the amount of milk to get the right softness of the dough). Cover and rest the dough for 15-20 minutes.
Then divide the dough into equal parts and give them flat round shape.
Roll out dough ball in a circular shape of 7″-8″ diameter or as thin as possible. Spread ½ teaspoon ghee evenly over the entire surface and sprinkle 1 teaspoon of wheat flour over it.
Hold approx. 1/3 inch wide strip with your first two finger and thumb from the top edge of rolled raw paratha, lift and fold backward such that top edge remains on top. Now hold two ends of plited strip and repeat lift and fold drawback process until entire rolled paratha is like a stack of folded plits.
Now hold each end of long stacked plited strips, lift it slowly away from the rolling board and give a few gentle swings. This will stretch the strip a bit.
Horizontally place the elongated strip on rolling board. Roll it like a Swiss roll. Press and stick outer end against roll’s immediate surface. Prepare remaining rolls.
Take one roll and place it horizontally on the rolling board. Coat it with wheat flour and roll out, gently without applying much pressure, to a circle of diameter 5″ – 6″.
Now place the paratha on hot tawa, bake both sides for few seconds. Grease ½ tbspoon oil/ghee on baked sides and fry the paratha evenly. Continue the process till all parathas are fried.
Serve hot with yogurt or raita or pickle.
Note: One can make simple parathas instead of lacha paratha following the same recipe.