Palak Lachcha Parantha Recipe - Spinach Parantha


Uploaded by NishaMadhulika on 12.03.2012

Transcript:
Namaskar Welcome to nishamadhulika.com
We frequently make parathas for breakfast or dinner
if we make them in different ways with different flavours then those eating them will surely be happy.
Today we will make Palak Laccha Paratha, which is very tasty and nutritious.
Ingredients required:
Wheat flour - 2 cup.
We can also use maida (flour) instead of wheat flour (atta).
Palak (spinach) - 200 grams
The stems have been broken and the leaves are separated before hand.
The Palak has already been washed twice then dried by placing in a strainer.
Ghee - 3 to 4 tbsp
Ginger - 1/2" long piece
Green chilly - 1
Salt - 1/2 tsp or add to taste
Ajwain (carom seeds) - 1/4 tsp
First of all we need to grind Palak to make Palak Laccha Paratha
we will also grind the green chilly and ginger along with Palak.
Cut ginger into 4 halves, chilly into 2 halves and palak into fat pieces to grind.
We will make a fine paste of the three, add some water in the mixer and grind.
Palak Puree is ready after grinding the Palak and we will now put it in flour.
Also add 2 tsp Ghee, salt and Ajwain(crush for a lovely aroma).
Mix all the ingredients thoroughly.
We will knead soft dough using little amounts of water.
We have now prepared soft dough for Paratha which required 1/2 cup water.
Cover and leave the dough aside for 15-20 minutes allowing it to ferment.
Then we will make Parathas.
After 20 minutes our dough is ready.
Now apply some Ghee to your hand and press the dough to smoothen it.
Let us start making Palak Laccha Parathas.
Take some dry flour then turn on the gas.
Allow the pan to heat.
Break a small lemon sized piece
(or according to how big paratha you want to make)from the dough and shape into a ball.
Press the ball to make it look like a Peda.
Wrap this piece with dry flour.
Roll the piece thinly, again wrap with dry flour.
Apply 1/2 tsp Ghee on this parantha and spread evenly.
Fold this parantha in pleats then wrap into a circle then close the end.
We will this wrap this round dough piece in dry flour then roll it into a paratha.
This time we need not roll the paratha very thin, we will keep it slightly thick.
Paratha can be rolled into 5-6 inches in diameter.
Our paratha is rolled and ready
the pan also seems to be heated by now.
Put some Ghee in the pan and spread it all over.
Place paratha on the hot pan.
We come to know about the parantha being cooked as its upper surface will turn a little dark in colour.
Turn over the parantha.
Now that the parantha is cooked from the other side as well
apply some Ghee on it and spread evenly.
Then turn the parantha again.
Now apply Ghee to this side too.
Press parantha gently with a ladle and cook till brown spots appear on both the sides.
Keep a medium flame so that paratha is soft and crispy.
Parantha is now cooked on both sides
remove it from the pan and keep it on a small bowl on a plate, a plate covered with paper napkin/foil or directly on the dinner table.
Parantha seems tastier when served straight from the pan to one's plate.
Similarly cook all the paranthas. The parathas are all cooked.
We were able to make 7-8 paranthas with 2 cups of flour.
Palak Lachcha Parathas are ready.
You can also make plain parathas instead of these Palak Laccha Parathas
they are also very delicious.
If Palak Laccha Parathas are pressed a bit before serving then their layers become prominent.
Serve Palak Laccha Parathas with curd, raita, chutney, pickle or your favorite curry.
Try this recipe yourself and share your experiences with us.
We will meet again at nishamadhulika.com