Palak Paratha

Today I am posting a recipe which qualifies for two blogging events I participate in, Srivalli's  Blogging Marathon -10 and Radhika's Blog Hop Wednesdays. 

For the Blogging Marathon, I have chosen to blog for the next week under the theme 'Deceptively Delicious for Kids'. This theme is very close to my heart as I have a bunch of picky eaters whose needs have to be catered to and I successfully 'deceive' them into eating healthy by sneaking in unsuspecting (read : healthy) ingredients in some form or another! Thanks to Amma for passing on her genes as also her very creative ideas!

Coming to the Blog Hopping, I was paired with Nayna of I chose to make these Palak Parathas to please all of them. 

Check out what my fellow marathoners have cooked up here and check on the blog hoppers here.

Ingredients - 

Wheat Flour 2 cups (I used Aashirwad Atta)
Palak / Spinach chopped 1 cup (or more as needed)
Salt as needed
Red Chilli Powder as needed
Cumin Powder as needed 
Oil as needed to drizzle 
Water to knead into a soft dough as needed

Note - I wanted to use more Spinach to get the green color but then was skeptical about the 'reception' the green Parathas might get :) 
I did try out with more palak and the kids appreciated the deep color!

Method Of preparation - 

Blanch the spinach in hot water and drain. Puree the spinach and set aside.

In a mixing bowl, add the wheat flour, salt, red chilli powder, cumin powder and mix well. To this mixture add the spinach puree and knead into a soft dough gradually adding as much water as is needed.

Rest the dough covered, for about 30 min.

Heat a tawa/griddle.

Palak Paratha

Pinch a lime size dough and roll it to make a small disc about 2 inches in diameter. [Optional - Drizzle a couple drops of oil and spread it evenly, sprinkle a pinch of dough on the oil - This tip is from a friend to get flaky layers]. Fold it to make a semi circle and fold it into another half to make a quarter of a circle essentially making a triangle. 

Roll the the triangle shaped discs into thin circular or triangular shaped chapatis and gently place on the heated tawa.

After a few bubbles appear, flip the paratha and drizzle some oil while patting it with a clean kitchen towel or a flat ladle and let both the sides cook well. Remove from fire and store in a warmer box or hot box as it is called.

Repeat for the remaining dough and you might end up making about 9-10 parathas.

Serve hot with any gravy curry.



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