Tuesday, April 23, 2013



Today, I shall present another Parantha, this one made of palak or spinach.

Chappatis/Rotis/Paranthas. Those not familiar with Indian cooking and North Indian cuisine in particular might wonder what the differences are amongst these which are broadly and, may I say, blandly classified as "Indian bread" in the West. The uninitiated might find this article in Wiki of interest. Note the amazing varieties of paranthas that are made!

Elsewhere in this blog, you will find recipes for Hare Pyaz Aur Aloo Parantha and Spring Onion Parantha.

Palak, ( pronounced paa-lak) as spinach is popularly known in India, is rich in iron, calcium and antioxidants. It is a favourite in our cuisine. The fresh green palak is also a treat to the eye.

  • Atta, 4 cups 
  • Palak, (Spinach) finely chopped, 2 cups
  • Ajwain (Carom Seeds) 1 tsp
  • Jeera (Cumin seeds) 1 tsp
  • Dhania ( Coriander leaves) finely chopped, 2 tbsp
  • Onion, finely chopped, 1
  • Green chillies, finely chopped 2
  • Salt, to taste
  • Oil, as required


Take out the palak leaves and discard the stems
Wash the palak leaves thoroughly 
Wash the dhania leaves thoroughly
Dry roast ajwain and jeera. Cool for a few minutes
Blend the two to a fine powder in a mixer. Keep aside.
Make a fine paste of onion, spinach, coriander leaves and green chillies in a mixer using very little water
In a bowl, mix together the atta, salt, and oil with the ajwain-jeera powder and the palak paste
Knead to a soft dough using a little water and keep aside for 15-20 minutes
Next, make small balls of the dough and roll them into paranthas of about 6" diameter
Heat a tawa and cook each of the paranthas, using a little oil till golden brown on both sides
Serve hot with fresh curds (dahi) and pickle

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