Palak Paratha

Learn to make Palak Paratha which is Indian flat Bread with Spinach

Palak Paratha, Indian flatbreads with spinach

We used the following:

5 ½ Cups of chapati flour (you can get this in Asian supermarkets, for example)
1 tbsp royal cumin
2 tsp salt
3 tbsp ghee
750 g frozen creamed spinach (of course you can also use fresh spinach, that would be even better)
some wheat flour and ghee

First you mix the flour with the ghee, the salt and the royal cumin. You will have to warm up the spinach so that you can mix it into the flour. I almost burned my fingers at this point, so please don't make the spinach too hot! And now you have to do a little muscle training on the dough. Knead the dough really well and if it is still too sticky, add some more chapati flour.

There is a way to see if the dough has been kneaded enough: make a print in the dough with your finger and see if the dough comes back up when you remove your finger. When it does, you can start forming the dough into small balls or cakes. It's best to dip these balls all over in flour so that you can roll them out easily afterwards without them sticking to the board. Roll them out until they are about 5mm thin.

Now it would be great if you had a second person to help you with the cooking because it speeds up the process significantly. While you roll out, the other person can start heating a flat pan. When she's hot is, put the first paratha in and let it warm up on one side. After a little while you turn it over and spread ½ teaspoon of ghee on the surface. After turning again, do the same thing again on the other side. Then you have to turn it a few more times until it is done. You can press the paratha lightly with the spatula to fry it well.

A sign that it will taste great is when it rises like a balloon. But even if it doesn't, I'm sure you'll have really good paratha for your Indian dinner!

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