Palak Parantha (Spinach Flatbread)
A healthy twist to the classic parantha!
- 1 cup Spinach leaves
- 1 cup Whole Wheat Flour
- 1/2 cup Water for kneading the dough
- 1/4 teaspoon Salt
- 1/2 teaspoon Cumin powder
- 1/2 teaspoon Coriander powder
- 1 pinch Asafoetida
- 6 tablespoons Ghee or oil
Wash and clean the spinach leaves.
Chop them finely.
Combine flour, salt, cumin powder, coriander powder, asafoetida, chopped spinach, and 1 tablespoon ghee/oil in a bowl.
Add water to knead the dough. It should be soft, but not sticky.
Take a small ping-pong ball-sized piece of dough and dust it with a little dry flour.
Roll it out so it is about 1/8 of an inch thick and around 8 inches in diameter.
Place the parantha on a heated and greased pan on medium flame.
Add 1/2 tablespoon ghee on the parantha, spreading it on the entire surface.
Then carefully flip the parantha and cook the ghee-coated side, pressing using a turner or large flat spoon.
Cook until golden brown, then repeat for the other side.
Serve hot and enjoy with a side of raita, achaar (pickle), ketchup, or chutney!
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