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Friday, 27 March 2015

Palak Lachcha Paratha (Flaky Spinach Flat Bread)


          Another variation to the usual Paratha is to mix it with a puree of spinach, ginger and green chilies. Some more spices are added to make a delicious and a healthy breakfast menu to be relished with any side dish, Yoghurt, pickle or butter. 

          They can also be had for lunch or dinner and can be a great lunch box meal too for young and old alike. They are not only nutritious with the goodness of iron but is a very good way of camouflaging it for fussy eaters. So check for a step by step method with pictures to prepare it.





  • 1 cup atta (whole wheat flour)
  • salt to taste
  • 1/2 tsp. garam masala powder
  • 1/4 tsp. baking soda (opt)
  • 1/2 tsp. amchur powder (dry mango powder)
  • 1 bunch spinach leaves, cleaned & roughly chopped
  • 1" ginger, chopped
  • 2 green chilies
  • oil to shallow fry





          Puree the spinach leaves, ginger and green chilies with very little water. Keep aside.

          In a bowl, mix together atta, salt, baking soda, garam masala powder and amchur. Add the spinach puree and knead into a stiff dough with required quantity of water. 

          Add 1/2 tsp. oil and knead for another minute and keep aside to rest for 20-25 minutes. Divide the dough into equal portions.

          Roll out each portion into a round circle. Drizzle some oil and sprinkle some flour over it. Carefully fold it back and forth. Stretch it slightly and fold it like a Swiss roll.

          Dust some flour and roll it into a circle. Do the same with the rest of the dough. Heat a tawa / griddle and shallow fry the rolled out parathas on both sides by drizzling some oil over it and along the edges. 

          Fry till light golden in colour. Serve them hot with any side dish, raita, yoghurt, butter or pickle.




                  In a bowl, mix together atta, salt, baking soda, amchur powder and garam
                  masala powder.



                                Add the spinach-ginger-green chilies paste.



                                Knead into a stiff dough and leave aside for 30 minutes.



                                Divide into equal portions.



                  Roll them out into a circle. Drizzle some oil & sprinkle a bit of flour over it.



                                Fold back and forth.



                               Stretch it a little longer by pulling both ends gently.



                               And fold like a Swiss roll.



                                Flatten it and......



                                and roll into a circle.



                          Shallow fry them by drizzling some oil over it and along the edges.
                                    
                          










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