Palak Paratha

Ingredients

• Palak (Spinach)1 large bunch
• Green chilli2, slit
• 2 cups atta
• ghee or oil for cooking
• 1/2 tsp ajwain
• 1/2 tsp red chilli powder
• salt to taste

Prep

10 min

Cook

20 min

Serves

4

Difficulty

easy

Cuisine

Punjabi

Diet

Vegetarian

Method

1. 1Knead 2 cups atta with water into a soft dough and rest it for 15 minutes.
2. 2Prepare the filling: Wash in two changes of water, drain and chop. Squeeze out extra water if the mixture is wet.
3. 3Mix the Palak, Green chilli with salt, 1/2 tsp ajwain and 1/2 tsp red chilli powder. Salt the filling just before stuffing.
4. 4Roll a small disc, place a ball of filling in the centre, seal and roll out gently.
5. 5Cook on a hot tawa, turning twice and spreading ghee or oil on both sides until golden spots appear.
6. 6Serve hot with curd, butter and pickle.

Storage: Stack cooled parathas with paper between them and refrigerate for a day.

Leftovers: Reheat on a dry tawa, not the microwave, so they stay soft.