How to make Palak Parantha -

Plain parantha with the twist of palak in it.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Spinach Leaves, Whole wheat flour

Cuisine : Punjabi

Course : Breads

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For more recipes related to Palak Parantha checkout Palak Aur Paneer Parantha, Palak Phulka, Palak Aur Paneer Parantha. You can also find more Breads recipes like Koki - SK Khazana Kootoo Ke Aate Ke Parathe Aloo Luchi Paneer Missi Roti

Palak Parantha

Palak Parantha Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Palak Parantha Recipe

  • Spinach Leaves 500 grams

  • Whole wheat flour 1 1/4 cups

  • Green chillies seeded and chopped 3-4

  • Salt to taste

  • Ghee 1/2 cup

Method

Step 1

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.

Step 2

Sift the atta with salt and make a soft dough with the spinach puree, chopped spinach and water if needed.

Step 3

Cover with a moist cloth and keep aside for thirty minutes. Divide into eight equal portions.

Step 4

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.

Step 5

Heat a tawa and place a parantha over it. Turn it and spread some ghee round it.

Step 6

Turn again and spread some ghee on the other side too. Cook till both sides are evenly cooked. Serve hot with yogurt.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.