सच में पालक न खाने वाले भी रोज़ किलो किलो पालक ख़रीदेंगे पराठा खाकर 😋| palak laccha paratha रेसिपी😍

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious, while all-purpose flour is more budget-friendly.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is more nutrient-dense, while collard greens are often less expensive.

Wash and clean 100 grams of spinach leaves, avoiding the stems.

Boil water and blanch the spinach for 2 minutes, then immediately transfer it to cold water to preserve its green color.

After cooling, drain the spinach and blend it with some coriander leaves and 2 tablespoons of yogurt to make a smooth paste.

In a bowl, mix 1 cup of all-purpose flour and 1 cup of whole wheat flour, along with 1 teaspoon of salt and 1 tablespoon of ghee.

Knead the mixture into a soft dough, similar to how you would for roti, and let it rest covered for 10 minutes.

Prepare a silari (a mixture of 1 tablespoon of flour and oil) and set it aside.

Take a medium-sized ball of dough, dust it with flour, and roll it out into a thin roti.

Spread the silari mixture evenly over the rolled roti and cut it into thin strips using a pizza cutter or knife.

Gather the strips together and roll them up tightly to form a spiral, then flatten it slightly.

Roll out the spiral into a medium-thick paratha, ensuring not to make it too thin.

Heat a tava (griddle) on medium heat and cook the paratha, flipping it once the color changes.

Brush the paratha with oil and press down while cooking to make it crispy, cooking until both sides are golden brown and layers are visible.

Once cooked, allow the paratha to cool slightly, then press it gently with both hands to separate the layers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens