Absolutely nothing but green … the green of the palak (spinach) makes the parathas aesthetically appealing even with the bare minimum flavouring from the green chillies !!

PALAK PARANTHA

Ingredients

3/4 cup spinach puree
1/2 cup shredded spinach
1 1/2 cups whole wheat flour (atta).
Salt to taste.
2-3 green chillies, sliced.
1 tbsp oil.
Ghee as needed.
Yogurt for serving.

Technique.

1. Take whole wheat flour in a parat. Add salt, green chillies, spinach puree, shredded spinach and knead to soft dough. Include oil and knead once again. Cover with a moist muslin fabric and set aside for 30-40 minutes.
2. Divide into 8 equivalent portions. Dust some entire wheat flour on the surface and present each into a thick disk, spread out some ghee, spray some entire wheat flour and fold into half.
3. Use some more ghee, dust some entire wheat flour on the surface area and fold again into quarter. Dust some entire wheat flour and present into triangles.
4. Heat a nonstick tawa and place a parantha over it. Cook on medium heat for 2-3 minutes.
5. Turn, drizzle some ghee and cook on other side for 2 minutes more.
6. Flip once again, drizzle some more ghee and cook on both the sides for 1 minute on high heat.
7. Serve hot with yogurt.

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