Palak ka parantha

Prep time - 20 mins
Cooking time - 3 to 4 mins to make each parantha.
Complexity - Easy

Ingredients :-

• Spinach - 300 gms
• Whole wheat flour - 1 1/2 cup
• Salt - 2 tsp 
• Vegetable oil - for frying paranthas

Method :-

Put spinach leaves in 2 cups of water and heat this pot on medium heat. Cover the pot with lid and let spinach boil until the leaves are soft, it might take 10 to 15 mins. Once spinach is done, drain all the water out from spinach (save this water, it will be used later if the dough needs water). Let spinach cool down for 10 mins.

Take whole wheat flour in a bowl and add salt to it. Now add boiled spinach to the flour and make a smooth dough. Generally you do not need extra water to make dough, boiled spinach is enough, if you need water add water left from boiled spinach.

Dough is ready. Divide the dough into round balls. On a lightly floured surface, roll out round ball into a thick tortilla shaped disc using rolling pin, approx 6". You might need to add a little flour in the process of rolling out the parantha, but do not dust rolled out parantha with lots of flour.

Heat a non stick pan on medium heat and put the rolled parantha on heated pan. Once the bubble starts appearing approx after 40-45 secs, flip the parantha and put a little oil on this side. Add oil to the other side of the parantha once bubble starts appearing on the other side. You need to flip the paranthas two three times to let it cook from both the sides. Cook until it has golden brown spots each side. Repeat the process for making each parantha.

Palak paranthas are ready. Enjoy them with butter, curd or any type of curry.