This healthy palak Roti(spinach paratha) is a tasty and healthy roti for Indians. You can adapt it to any leafy green. Pluck each leaf of spinach, and check for worms. A big bowl filled with water once done. Then rinse them a few times in freshwater. Drain off to a colander completely. Set aside.
Ingredients
Whole wheat flour – 1 big bowl
Palak or spinach – 200 gm
Carom seeds (ajwain) – 1/4 tsp
Green chilled – 3 no.
Oil – 6 tsp
Salt to taste
Instructions
Heat some water in a pan until it boils. Remove the pan from the stove. Strain and reserve some of the water used to blanch the spinach.
Add the blanched spinach leaves to the blender. Make a smooth puree without adding any water.
Add 1 cup of Wheat flour with salt, and carom seeds, add the spinach puree and 2 tsp oil. Mix well.
Add the requirement of water in parts. Mix and knead to a smooth soft dough. The dough should not be sticky or dry. It should be soft and slightly moist.
How to make paratha
Take a medium-sized ball from the dough. Roll the dough ball into a small circle. Spread some wheat flour in the rolled dough.
fold from both sides. apply the oil or ghee on the folded side. Again fold from one side. You will get a square shape or Triangle. Roll into a medium-sized paratha.
Place the paratha on a hot tava. once you see some bubbles on the paratha and it’s 1/4th cooked, then flip it. Drizzle some oil or ghee to roast them. When the second side is half cooked then flip again. Again apply some oil or ghee on the second side.
Press the paratha edges so that the paratha cooks evenly from all sides. Cook them till perfect from both sides. Make all paratha this way. Same as making a second paratha.
Serve the palak paratha hot with Raitha, pickle and any currey. Stack them in a roti box or packed for a tiffin box.
Tips
Use other greens to make this recipe instead of spinach leaves. If you are using fenugreek leaves then I recommend finely chop them not puree.