PALAK PARATHA (INDIAN FLAT BREAD WITH SPINACH)

INDIAN FLAT BREAD WITH SPINACH

Spinach has many varieties, my favorite is the small tender one which is baby spinach and English Spinach, which we easily get in Calgary. Getting these types of spinach was a big problem when I was in Botswana, where I lived for a long time. The only spinach we used to get was white silver beet spinach because this was locally grown there.

Spinach is a type of vegetable which can be used in many ways and many varieties of dishes can be made in my kitchen. In Indian cuisine, spinach is mostly made in combination with other vegetables and lentils. One very famous snack is spinach pakoda (fritter), and a very famous restaurant dish is palak paneer, when spinach is made with Indian cheese as a side dish.

These parathans are my grand children's favourite dish. Feeding vegetables to children is always a challenge. They themselves are not interested in eating any vegetable, this recipe will hide the green leaves. Kids will only see the colour and they like colourful food items. This recipe is also good for their lunch box, provided we keep in a lunch box which can keep the parathas warm.

I had the pleasure of cooking fresh spinach straight from my kitchen garden for many years in Africa. But the type of spinach we grew there was the long white silver beet spinach. My husband was growing many vegetables in our kitchen garden there, the problem with spinach was that we had to water it every single evening without fail. The heat and the direct sunlight during the day was making the leaves of the spinach wilt and lie flat on the ground in the evening. I remember, my children would remind me every evening to water the plants, saying that, “Mumma, your spinach is already dead lying on the ground, water it quickly.”

RECIPE

INGREDIENTS

• 500 grams brown bread flour/ whole wheat flour
• 500 grams baby spinach leaves ( One bunch)
• salt to taste
• chilli powder to taste
• One teaspoon cumin seeds
• Two tbs oil
• Oil for roasting.

METHOD

1. Wash and rinse the spinach leaves 2-3 times in water.
2. Put the leaves in a pot for boiling on a low heat, it will take 10-15 minutes, till the leaves are tender. Leave it to cool.
3. When cold, blend the spinach in a food processor.
4. Now prepare the dough, take brown bread flour in a bowl, mix all dry spices and 2 tablespoon oil. Make the dough with spinach, no additional water is needed. Spinach should be added slowly to make a hard dough.
5. Pinch small pieces of dough and make small balls then flatten them so that it is easy to roll.
6. Roll them in a small size of roti.
7. Heat the cast iron tava or fry pan and roast them on both sides, applying little oil and roast till they are brown on both sides.

Theses parathas can be served hot or warm. Hot will taste better with yoghurt or any pickle. They can also be served with juice or any other drink of the choice. You can make around 20 or more depending on the size, can be served to 5-6.

This recipe i am sending as my blog entry for the Breakfast event.
And also for Hearth and Soul Hop event, and with Cook blog share, and with Way wow link party,

I am also sending this recipe for Showcase your talent event, and for Meatless monday event, and Weekend-recipe-party, and for Tasty Tuesday event, and with full plate thursday, and with Lunch box recipe for back to School, and with Extra Veg.