Palak (Spinach) Parathas Recipe - Makes 8

Palak (Spinach) Parathas Recipe

97 calories each


30g (1 oz) spinach leaves, coarsely chopped
2 cloves of garlic, peeled and coarsely chopped
2 fresh green chillies, coarsely chopped
125g (4 oz) natural unsweetened yogurt
185g (1 1/2 cups or 6.5 oz) atta (wholewheat) flour
1/2 teaspoon (2.5ml) garam masala
1/2 teaspoon (2.5ml) ground coriander
1 teaspoon (5ml) salt


Put the spinach leaves, garlic, chillies and yogurt into a food processor, blend until smooth and tip into a large mixing bowl
Add the flour and mix well, making sure to remove all lumps
Add the garam masala, ground coriander and salt and mix into a smooth dough (add a little more flour if the dough is too soft or a little vegetable oil, 1/2 a teaspoon at a time, if the dough is too hard). Do not overwork the dough because it will get hard
Put the dough into a clean mixing bowl, cover with a clean cloth and set aside for 3 hours
Split the dough into 8 equal parts and roll each part into a ball
Gently push down on the top of each dough ball and roll it into a round of 15cm (6 inches)
Preheat the oven to 150C (300F)
Heat a large cast iron frying pan on a medium heat
Take a dough round, brush it with 1/2 teaspoon (2.5ml) of oil and put the paratha dough into the frying pan (oiled side facing down)
Let the paratha cook for 1 minute
Brush top of paratha generously with 1 teaspoon (5ml) of oil (the brushing will take 30 seconds)
Turn paratha over and cook again for 1 minute
Flip the paratha over again and cook until the paratha starts to puff up (30-60 seconds), pressing gently with a spatula
Remove the cooked paratha from the heat, put it in the kitchen foil (make sure that the foil is completely closed) and pop into the oven to keep warm
Serve warm

Recipe submitted on 28 March 2017

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