Palak paratha is one of the healthiest and easiest way to add spinach into diet. This recipe is spicy and easy to make especially in the morning when we have less time.This recipe is suitable for lunch box and kids will like it most when had it as roll with butter or cheese inside.
Ingredients:-
| Keerai/Spinach |
1 bunch |
| Wheat flour |
4 cups |
| Chilli powder |
2 teaspoon |
| Garam masala powder |
1 teaspoon |
| Salt |
as needed |
| water |
as needed |
| Jeera |
1 teaspoon1. |
| Oil |
2 teaspoon |
Cooking Instructions:-
1. Boil little water in a pan. Add spinach to boiling water and remove when it is
cooked well.
2. Now grind the spinach with garam masala powder, redchilli powder in
blender into smooth paste.
3. Add wheat flour, salt, jeera, spinach paste, oil, water and make dough as we
make for chapathi.
4. Divide the dough into equal parts and roll it like chapathi by dusting with
flour.
5. Heat a pan and cook rolled paratha by adding little oil or butter in medium
flame.
6. Can have it with onion raita or any other simple sabzi.
Notes:-
1. After cooking spinach we can add it just like that without grinding it into
paste and make paratha following the same method.
I am sending this recipe to Walk Through Memory Lane event by Gayathri's CookSpot hosted by Shruti's Rasoi.
I am new to this blogging world and this is my very first post. I am a silent follower of Rak's Kitchen and I love her blog a lot. I have tried many of her recipes and all are hit in my home. My first post is Keerai Kootu which I tried from Rak's Kitchen. Spinach kooty is a combination of spinach with dal. It is nice sidedish for hot rice with kara kulambu or sambar.
Ingredients:-
| Keerai/Spinach |
1 bunch |
| Moong dal/Paasi paruppu |
1/2 cup |
| Sambar powder |
2 teaspoon |
| Salt |
as needed |
| Turmeric powder |
1/8 teaspoon |
| Cocunut |
1/4 cup |
| Rice flour |
1 teaspoon |
| Jeera |
1 teaspoon |
| Oil |
2 teaspoon |
| Mustard |
1 teaspoon |
| Jeera |
1 teaspoon |
| Onion |
1/4 cup |
Cooking Instructions:-
1. Cut spinach into pieces. Boil a cup of water, add turmeric powder, salt,
sambar powder and cut spinach.
2. Pressure cook moong dal and add it to spinach after it is cooked well. Stir the
spinach and dal well.
3. Gring cocunut, rice flour and water well.
4. Add the grinded cocunut to spinach and dal.
5. Let it boil for sometime till it reaches the desired consistency.
6. Do tempering by adding oil, mustard, jeera, urad dal followed by onion.
7. Serve with hot rice. We can also have kootu with chapathi.
I am sending this recipe to Walk Through Memory Lane event by Gayathri's CookSpot hosted by Shruti's Rasoi.
I am sending this recipe to Dish it out- Lentils/ Legumes and vegetables.
Sending this recipe to Mission explore food: Lentils event.
