Palak parathas | spinach parathas

These palak parathas are a variation on common parathas - popular in Northern India and served during breakfast and as a snack with chai, yoghurt and pickle! I love spinach, and its usually always in my fridge. I usually make a spinach recipe every week. These palak parathas are made with pureed spinach to which I added some green chilli and ginger. With this recipe you'll also increase your iron intake and it is a great way to get some extra nutrients in your diet. You can also make palak parathas by simply mixing in freshly chopped spinach leaves, but you may find there is too much of a raw spinach taste. By making these parathas with spinach puree instead you won't get that raw flavour. This recipe makes 8 palak parathas!

Ingredients
2 cups atta (wholewheat flour) 
Water, as required 
Pinch salt 
Sunflower or vegetable oil, as required

2-3 large handfuls of spinach, washed 
1 green chilli, chopped 
Small piece ginger, chopped 
1/4 tsp ajwain 
Ghee, for cooking
Vegetable oil, as required

Method 

• Wilt the spinach in a saucepan with a little salt and splash water. Once wilted, drain and transfer the spinach to a blender, along with the green chilli and ginger. Blend until smooth, adding as little water as possible. There should be no lumps in the palak puree. Set aside whilst you make the dough. 
  
  
• Next, take a bowl and add the atta. Also add a the pinch salt, 1 tsp oil and the ajwain. Mix to distribute the oil. 
  
  
• Add the spinach puree and distribute through the flour by rubbing the mixture through your hands - keep going until resembles fine breadcrumbs. 
  
  
• Once you've mixed in the spinach puree, add water a little at a time to form a smooth and soft dough. Knead for around 5-10 minutes until the dough is slightly elastic. Ensure that you have completely gathered up all dough from the bowl. Below you can see a picture of the dough.
  
  
• Shape the dough into a ball. Grease with a little oil and then let the dough rest for 10 minutes.
  
  
• Once the dough has rested, knead again for a minute and then divide the dough into 8 equal balls. 
  
  
• Before you begin rolling out the parathas, dust the dough balls with atta and flatten, this will make them easier to roll. 
  
  
• Start rolling out the parathas, use gentle rolls applying a little pressure. Keep turning the dough to ensure the final paratha has round shape. Also try to keep rolling evenly as this will ensure it cooks evenly. 
  
  
• To cook the paratha, heat up a non-stick or cast iron tawa to medium-high heat. Wait for the tawa to become hot, and then place a paratha on top. Wait for it to puff up a little and until the you see all the moisture receeding. 
  
  
• Use tongs to flip over the paratha. Spread a little ghee over the cooked side and then wait for the base to cook and for it to puff up again. 
  
  
• When the other side has cooked, flip again and roast the side you just spread with ghee for around 15 seconds. Spread ghee on the other side, and then flip again. Roast the other side for 15  seconds. 
  
  
• Keep aside on a plate and repeat with the remaining parathas. Serve palak parathas with pickle, yoghurt and a nice cup of chai!