Palak Parantha Plain parantha with the twist of palak in it. By Sanjeev Kapoor 26 Feb 2016 in Recipes Course New Update Main Ingredients Spinach Leaves, Whole wheat flour Cuisine Punjabi Course Breads Prep Time 31-40 minutes Cook time 11-15 minutes Serve Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Palak Parantha 500 grams Spinach Leaves 1 1/4 cups Whole wheat flour 3-4 Green chillies seeded and chopped to taste Salt 1/2 cup Ghee Method Chop one hundred grams of the spinach leaves and set aside. Blanch the rest and refresh in cold water. Puree the spinach leaves and green chillies together. Sift the atta with salt and make a soft dough with the spinach puree, chopped spinach and water if needed. Cover with a moist cloth and keep aside for thirty minutes. Divide into eight equal portions. Roll out each, spread some ghee and fold into half. Fold again into quarter. Roll out into triangles with each side of six-inches approximately. Heat a tawa and place a parantha over it. Turn it and spread some ghee round it. Turn again and spread some ghee on the other side too. Cook till both sides are evenly cooked. Serve hot with yogurt. Nutrition Info Calories 1453 Carbohydrates 146.3 Protein 32.9 Fat 81.7 #Ghee Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article