Palak Paratha Roll
Most of the Indian breakfast or quick fix meals tend towards making a paratha. In addition to be a quick fix, a stuffed paratha also becomes a complete meal. A stuffed paratha is always filled with healthy veggies or meat. Veggies like Potatoes, cauliflower, green peas cabbage, onions etc.
In Gujarat, more than parathas being stuffed various forms of veggies are grated and mixed into the dough so they are cooked while the paratha is being cooked. These are called theplas, a very common food for breakfasts and snacks or a combination with some other veggies. Some examples over here again are methi&palak.
What I am writing today is one such quick fix called Palak Paratha but it is more of a thepla.
As mentioned in my other article, palak / Spinach is a super food and with this paratha you ensure that the super food whether liked or not liked is going into the system of your family.
Palak Paratha RecipePrint Recipe
For the Paratha dough
- 2 cups of whole wheat flour
- 1 washed, cut & blanched Spinach
- ½ inch ginger mashed
- 2 green chillies
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp garam masala
- Water to knead the dough
- Salt to taste
For the Paratha
Take the flour in a bowl
Add all the paratha ingredients to it
Knead a soft dough, like the way we do it for chapattis or any other stuffed paratha
Leave it to rest for a while approx. 10-15 mins
Let’s make the Paratha now
Make about 8 equal balls from the dough
Take a ball of dough and start rolling it
Roll it to about 6 inches in size or to whatever best size you can manage
Heat up a tava
Put the rolled paratha on the tava and cook on medium heat on both sides
Once the paratha is cooked, increase the heat and apply some butter to the paratha on both sides and fry on both sides
Bring it down from the fire and serve
This paratha is good on its own, so just roll it up and bite. One could roll a roasted papad broken into pieces inside it. You could have a mango pickle or amango chutney as a side. It’s the best when paired with a chai.