1-2tablespoonwater or as required to blend the puree
For the Dough
¾cupwheat flour
½teaspoonjeera/cumin seeds
¼teaspoonasafoetida/hing
½teaspoonjeera powder
½teaspoondhaniya powder
½teaspoonamchur powder/dry mango powder
2teaspoonoil + oil for making parathas
salt to taste
water for kneading dough
Instructions
For the Palak Puree
Soak Palak leaves in a bowl of water and pinch of salt for about 5 minutes.
Remove the stems from the leaves. Roughly chop the leaves.
Add water in a wide pan and bring to a boil. Then add spinach leaves and cook for 2 minutes.
Immediately remove and soak the leaves in a bowl of ice cold water for 1 minute. Drain all the excess water.
In a mixer/blender jar, add blanched palak leaves along with ginger and green chilli and blend till you get a smooth puree adding about 1-2 tablespoons of water.
Keep the spinach puree aside.
For the Dough
Take wheat flour in a wide bowl and add salt, jeera, hing dhaniya-jeera powder, amchur powder, prepared spinach puree and 1 teaspoon oil. Mix well and prepare a soft and smooth dough adding water gradually. In the end add 1 teaspoon oil and knead well. Cover and keep it aside for 15 minutes.
Making Parathas
Divide the dough into 4 equal parts and make balls out of it.
Dust a little flour and roll out the dough into a paratha.
Heat a tawa/non stick pan and place the paratha.
Cook the paratha using little oil till golden brown spots appears on both sides.
Repeat the same steps to make more parathas.
Serve these yummy palak parathas hot with curd or chutney or pickle.
Video
Notes
•If you want you may stuff the parathas with grated cheese or paneer. •Make sure that you add not more that 1-2 tablespoons water while making palak puree. Otherwise, when you will add the puree to the flour, dough will turn out to be sticky and it would be very difficult to roll out parathas.