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Saturday, May 30, 2009

Palak Paratha

Indian Bread with Spinach filling
When the kitchen inventory on a Friday evening is dwindling, and the only ray of hope is some Palak, other than Potatoes, Onions, not much choice is there for dinner. Normally when such ocassion arises, we eat out or order for a takeaway...but the mood wasnt right for either.

So decided to prepare ONLY PARATHAS....Palak Parathas to be precise. To be had with a bowlful of homemade curd with a sprinkling of masalas!

So here goes the recipe for the Palak Paratha :

Ingredients
A. For the Dough:
* Ata / whole-wheat flour - 2 cups
* Salt - a pinch
* Water to knead

B. For the Palak/Spinach filliing:
* Jeera / Cumin seeds- 1 tsp
* Hing/Asafoetida - 1/2 tsp
* Red chilli powder - 1/2 tsp
* Black pepper powder - 1/2
* Salt to taste
* green Chillies - chopped finely (optional)
* Spinach - 12 small bunches ; washed and chopped finely

C. Others
* Oil - for frying the Palak filling & for frying the Parathas
* Ghee
* Ata for rolling the parathas
Procedure : In the sequence I made
DOUGH
1. For making the dough, mix flour, salt and water and knead well to make a soft dough.
2. Cover and keep aside for about 15 minutes till you prepare the Palak filling

FILLING
3. Heat oil in a wok. Add all ingredients at 'B' except the chopped Palak

4. Fry for 5-10 seconds on medium

5. Add the palak.

6. Increase the flame to high and stir the palak and keep frying for around 7-8 minutes or till the water has evaporated. Lower the heat and continue frying till the palak is a devoid of most of water. Take off the flame and cool it.

7. Divide the cooled Palak filling into 10 parts.
THE FINAL PRODUCT STUFFED PARATHA
8. Like in making roti/paratha, pinch of balls off the dough, roll them into smooth balls.

9.Roll them into small rotis, place the palak filling in the centre. Fold up the small roti with filling in centre into a bowl and finally seal it and again roll into ball. Repeat this with all the 10 balls.

10.Keep the stuffed balls for about 5 minutes and then start rolling the parathas

11. Take an iron tawa and heat it. Place each paratha on the tawa and turn it around. Smear some oil/ghee (I used oil) on each side by flipping the paratha

*When serving, smear each paratha with a small spoonful of hot ghee.

*I served the Parathas with homemade curd with a sprinkling of black salt, chilli flakes and roasted and ground Jeera powder

Note : I made 10 parathas using the above measurements and a small quantity of dough (for 1 and 1/2 rotis) was extra

This recipe is my entry to SWC-Cooking with Greens, an event hosted by Sowmya of Creative Saga. The logo of the event is....

7 comments:

HR said...

OH! .. yummy...

Sharmila said...

I usually chop up the elaves and knead with the atta ... saves a lot of time. :-)
Thanks posting this ... been while since I had these last. :-)

Sharmila said...

it is 'leaves'. Taratari type korte giye ki je shob words hoye. ;-)

SGD said...

@HR-Thanks! :)

@Sharmila-Amio beshir bhaag shomoy exactly tai kori....but recently ei recipe ta dekhechhilam somewhere on the net....
Palak luchi te , I puree the green and knead it with the flour

Rush said...

i am making this for dinner tonite..thnks so much :)

sowmya said...

oh good one..i usually mix the palk with dough..stuffing sounds good..Thanksa lot for sending this to swc greens..

SGD said...

@Rush - I was about to ask, how it turned out..i.e last night's dinner and then I saw the latest comment ;)))

@Sowmya - Yes I too normally do it that way....this is a new recipe i came across...a bit time taking, true. But it's tastier than the dough mixed palak one..