Palak parathas

    1 hour

    Serve immediately as they tend to lose crispiness when stored. Serve with your favourite curry, chutney and raita.


    Geneve, Switzerland
    1 person made this

    Serves: 10 

    • 250g wholemeal flour
    • 4 tablespoons gram flour
    • 1/2 tsp chilli powder
    • 1 tsp salt
    • 1 tsp fennel seeds, coarsely ground
    • 1/2 tsp cumin seeds
    • 2 tbsp vegetable oil
    • pinch of bicarb
    • 100g finely chopped fresh spinach
    • 60ml vegetable oil for frying

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Mix flours, spices and bicarb together. Rub in oil. Add spinach, then enough water (approx 250ml) and knead until the dough is stiff but pliable.
    2. Divide the dough into 12 equal portions and shape into round balls. Flatten each ball and roll out into discs about 10cm in diameter. Coat the surface with a little oil, the fold the disc over to make a semicircle. Spread a little more oil over the top surface, then fold in half and in half again into a triangle. Then roll out into a disc about 15cm in diameter.
    3. Heat a frying pan or tava over medium heat. Add a little oil and then lay a paratha in the pan. Turn over when the one side is cooks. Coat the top with a little oil and fry until golden brown on both sides.

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