Palak paratha
A paratha bread with potato and spinach.
Ingredients
1 cup flour (plain wheat flour)
3 potato (boiled and mashed)
1 cup spinach (finely chopped, about 3 large leaves)
2 cloves garlic (peeled and finely chopped)
1⁄4 teaspoon turmeric
1⁄2 teaspoon chili powder (or to taste)
1 teaspoon coriander (ground)
mango (dry mango powder, amchoor)
salt (to taste)
1 pinch caraway
ghee (clarified butter, or oil, for frying)
Instructions
- Make dough with wheat flour, with a pinch of salt and enough water to bind the dough.
- Season mashed potatoes with turmeric, chili powder, coriander, dry mango powder and salt.
- Heat oil in a pan, and put garlic in. Fry until it is light brown.
- Add the finely chopped spinach, caraway seed, season with salt and fry for 2-3 minutes. Remove from the heat.
- Make balls of the dough and roll out in to small circles.
- Place some mashed potato and a little spinach in the center of each circle, gather all the sides in the center and make it a ball again.
- Roll them out in to parathas and toast in a pan on a medium flame applying ghee on both sides till they are done.
Yield
6 servings
Preparation time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Notes
Serve hot with curd or raita and pickles.
Source
Barathi, from Mysore, wants to share a recipe and some healthy suggestions with World Food and Wine.
easy, pan fry
breads, side dishes
Indian food recipes
Food in Asia
Food in Asia
Palak is the word for spinach in the Punjab region of India. The tava is a type of pan.