Palak Bharwan Paratha – Spinach Stuffed Paratha
You might have relished tempting recipes made from Spinach like palak paneer, aloo palak and so on. It is time you try a new lip smacking Spinach stuffed paratha recipe. Surely you along with your friends and family will savor every bite of this paratha .
Here is an easy recipe with step by step pictures to make Spinach Stuffed paratha . Serve this spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like. Make these spinach paranthas at home and relish eating it anytime to satisfy your hunger pangs.
Direction
Getting ready
Wash and dice the spinach leaves.
Making
Take 2 cup (300 grams) of wheat flour in a big bowl, to it add 1/2 tsp salt and 1 tsp ghee. Mix it well. Prepare the dough as required for chapatti or plain parantha. Mix water in small amounts to knead a soft dough. We have used little less than 1 cup of water to knead the dough. Then cover the dough and let it rest for 20-25 minutes to set.
For preparing stuffing heat a pan with 1 tsp of ghee also add 1/4 tsp of cumin seeds into hot ghee. Then low down the flame, so that the masala doesn’t burn. Roast the cumin seeds for a while then add 1/4 tsp turmeric powder and 1/2 tsp coriander powder. Mix everything really well.
Take 4-5 cup (300 grams) finely chopped spinach leaves along with 1/3 tsp of salt or to taste. Mix spinach into the masala really well for 1 minute. Keep stirring it well till the juice from spinach gets evaporated. As the water evaporates the stuffing is ready. Transfer the stuffing to a bowl and let it cool down.
As 25 minutes are over dough is also ready. Grease your hand with little ghee and again knead the dough. The dough is now Soft and smooth. Pinch a lump from the dough. Roll the dough ball into peda. Dust it with some wheat flour then roll it on rolling board into 3-4 inch diameter puri. Apply little ghee over the rolled puri and spread evenly.
Take 1 tbsp of stuffing and spread on it. Then lift the edges to close the stuffing. Flatten it by pressing gently with your fingers. So that the stuffing spreads evenly.Again dust it with flour and roll the parantha into 5-6 inch diameter and keep it little thick.
To cook the paratha heat a tawa or griddle on flame. Spread some ghee on tawa and place the parantha over it. Turn the side when the bottom of the parantha is cooked. Flip the side of the parantha and let it cook the other side till brown spots appear on it.Now spread some ghee on it. Press the parantha gently with the ladle, like this and cook until brown spots appear on both the sides. Parantha are cooked. Transfer it on the bowl placed over a plate or directly serve it into the plate.
To make paratha the other way take the same amount of dough and divide it into two equal parts. Roll and make pedas of it. Dust a peda with some flour and roll it into 5-6 inch diameter chapatti. Place it on a plate.
Roll another peda and spread the stuffing over it. Spread it thin and even. Do leave 1/2 inch space at the edges.
Place another chapatti over it, matching the edges. Press the edges firmly together. Again roll it slightly. Roast it same as in the earlier process.
Serving :
Crispy and scrumptious Parathas are ready. Serve this spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like. Make these spinach paranthas at home and relish eating.
Suggestion:
- You can use oil instead of ghee.
- Don’t cover the pan.Let the spinach juice evaporate.
- If you want then you can skip the use of ghee but ghee will make it more tastier.
- Don’t place the steaming hot paranthas directly on plate otherwise they will become soggy.
- Wheat flour - 2 cups (300 grams)
- Spinach- 4 cup ( 300 grams)
- Ghee - 3 to 4 tbsp
- Salt - ¾ tsp or to taste
- Green chili - 1 (finely chopped)
- Ginger- ½ tsp (paste )
- Coriander powder- ½ tsp
- Cumin Powder- ¼ tsp
- Turmeric powder- ¼ tsp
- Wash and dice the spinach leaves.
- Take 2 cup (300 grams) of wheat flour in a big bowl, to it add ½ tsp salt and 1 tsp ghee. Mix it well. Prepare the dough as required for chapatti or plain parantha. Mix water in small amounts to knead a soft dough. We have used little less than 1 cup of water to knead the dough. Then cover the dough and let it rest for 20-25 minutes to set.
- For preparing stuffing heat a pan with 1 tsp of ghee also add ¼ tsp of cumin seeds into hot ghee. Then low down the flame, so that the masala doesn't burn. Roast the cumin seeds for a while then add ¼ tsp turmeric powder and ½ tsp coriander powder. Mix everything really well.
- Take 4-5 cup (300 grams) finely chopped spinach leaves along with ⅓ tsp of salt or to taste. Mix spinach into the masala really well for 1 minute. Keep stirring it well till the juice from spinach gets evaporated. As the water evaporates the stuffing is ready. Transfer the stuffing to a bowl and let it cool down.
- As 25 minutes are over dough is also ready. Grease your hand with little ghee and again knead the dough. The dough is now Soft and smooth. Pinch a lump from the dough. Roll the dough ball into peda. Dust it with some wheat flour then roll it on rolling board into 3-4 inch diameter puri. Apply little ghee over the rolled puri and spread evenly.
- Take 1 tbsp of stuffing and spread on it. Then lift the edges to close the stuffing.
- Flatten it by pressing gently with your fingers. So that the stuffing spreads evenly.
- Again dust it with flour and roll the parantha into 5-6 inch diameter and keep it little thick.
- To cook the paratha heat a tawa or griddle on flame. Spread some ghee on tawa and place the parantha over it. Turn the side when the bottom of the parantha is cooked.
- Flip the side of the parantha and let it cook the other side till brown spots appear on it.
- Now spread some ghee on it. Press the parantha gently with the ladle, like this and cook until brown spots appear on both the sides. Parantha are cooked. Transfer it on the bowl placed over a plate or directly serve it into the plate.
- To make paratha the other way take the same amount of dough and divide it into two equal parts. Roll and make pedas of it. Dust a peda with some flour and roll it into 5-6 inch diameter chapatti. Place it on a plate.
- Roll another peda and spread the stuffing over it. Spread it thin and even. Do leave ½ inch space at the edges.
- Place another chapatti over it, matching the edges. Press the edges firmly together.
- Again roll it slightly. Roast it same as in the earlier process.
