Healthy and tasty palak paratha recipe dhaba style

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.

Clean 200 grams of spinach and chop it finely.

Wash the chopped spinach and let it drain in a strainer to remove excess water.

In a mixing bowl, add 2 cups of whole wheat flour.

Add the chopped spinach to the flour.

Add 1 teaspoon of salt and 0.5 teaspoon of turmeric to the mixture.

Add 1 teaspoon of cumin seeds.

Crush and add ginger and 1 green chili to the mixture.

Gradually add water to knead the dough, ensuring it remains firm and not soft.

Apply a little oil on top of the dough and cover it, letting it rest for 20 minutes.

After 20 minutes, the dough should be soft. Divide it into small balls for rolling.

Roll each ball into a flat shape, using a cloth to dust with flour as needed.

For triangle shape, roll into a small circle, grease with oil, fold, and press.

For square shape, roll into a circle, grease, fold from opposite sides, and press.

For round shape, roll into a circle, grease, and press down to flatten.

Heat a pan on high flame and cook each paratha, applying oil on both sides until golden brown, adjusting to medium flame to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens