Palak Paratha
Bright green spinach dough. Gentle, garlicky, very pretty.
Blanched spinach blended with garlic and green chili and used in place of water, giving a vivid green, soft paratha that even spinach doubters finish.
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
Makes 4 parathas
- 250 g (2 cups) atta
- 150 g fresh spinach
- 2 garlic cloves
- 1 green chili
- 1/2 tsp cumin seeds
- 3/4 tsp salt
- 1 tbsp oil, plus 3 tbsp ghee for cooking
Method
Tap a step to mark it done.
Tawa tips
- The ice bath locks in colour. Skip it and the paratha turns olive.
- A spoon of yogurt in the dough keeps it soft for hours.
