Wednesday, August 1, 2012

Masala Palak Parata


Whole Wheat Flour - 4 cups
Palak, chopped - 2 cups
Onions - 2
Green Chillies  - 2
Coriander Leaves, chopped - 1/2 cup
Cumin Seeds - 1 tsp
Carom Seeds/Ajwain - 1 1/4 tsp
Salt to taste
Oil for roasting parata


  1. Chop onions.
  2. Roughly crush cumin seeds and carom seeds. Keep aside.
  3. Blend chopped onions, palak, coriander leaves and green chillies into smooth paste without adding water.
  4. Take little water in a mixing bowl, add crushed cumin and carom seeds, whole wheat flour, blended palak paste and salt. Knead it into smooth dough. Set aside for 30 minutes.
  5. Make large lemon-sized balls of the dough.
  6. Roll out each ball into thin disc using flour for dusting.
  7. Place each rolled out parata on a preheated griddle.
  8. When small bubbles start appearing on the surface, flip the side, smear some oil on the surface.
  9. Flip and roast until small brown specks form on both sides.
  10. Serve hot with curd and pickle.


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