Palak Layered Paratha | Spinach Layered Paratha | பாலக் கீரை பரோட்டா | Palak ka paratha

Palak / Spinach is the prominent leafy vegetable available in abundance in winters. Rich in iron, calcium, magnesium, vitamin and dietary fiber, palak helps in effective diabetes management by lowering glucose levels and increasing insulin sensitivity. Benefits of palak also include prevention of cancer, lowering blood pressure, strengthening the digestive system, prevention of hair loss and so on. Though palak can be eaten raw in salads, wraps and sandwiches, the best way to include large amount of palak in our diet is by making parathas. This North Indian dish tastes so divine with pickle and curd. To palak paratha recipe now!

Ingredients:
Palak - a small bunch
Whole wheat flour - 1 cup
Green chilies - 3
Ginger - 1 inch
Garlic - 4 pearls
Salt - to taste
Oil - 2 tsp
Kalonji/ Black caraway - 1/2 tsp (optional - can use ajwain instead)
Garam masala powder - 1 tsp
Water - to make dough

Method:
Take water in a large vessel and bring it to boil. Add washed palak leaves. Let it  boil for 2 more minutes (do not over-boil).

Transfer the blanched palak (drain water completely) into a blender; add ginger, green chilies and garlic and blend to a smooth puree (do not add extra water).

Take whole wheat flour (atta) in a bowl, add the pureed palak, salt, kalaonji, garam masala powder, oil and make a soft pliable dough. Let the dough rest for 15 minutes.

Take a ball sized dough, roll it into 3-4 inches diameter. Smear some ghee or oil and start pleating. Lift the pleated strip and gently stretch it. Roll the strip into a thick disc and tuck it beneath so that the pleats face up in a spiral.

Dust the thick disc with some dry flour and roll it into a 5-6 inch diameter paratha.

Place the rolled paratha on hot tawa. Smear some ghee or oil and cook until brown spots appear on both sides.

Relish the beautiful, green and healthy palak paratha with raita and pickle of your choice.