Cooking Tips: Eating hot and tasty parathas is a different pleasure. If eaten in winter, the taste doubles. Spinach parathas are a good option to start a cold winter morning. To enjoy the full flavor of this delicious paratha, it needs to be cooked properly. In such a situation, today we are telling you easy tips to make Palak Paratha-
Ingredients
Spinach leaves, water, ginger, green chilies, wheat flour, carom seeds, salt as per taste, oil, water, oil, or ghee
How to make Palak Paratha Puree?
In a large pot, add enough water and bring to a boil. Then, add the washed spinach leaves and let them boil too.
Now, put the blanched spinach in the blender along with ginger and chilies. Let them cool down. Next, make a smooth puree.
How to make flour
Take wheat flour in a large bowl. Then add carom seeds, salt, and oil to it. Now add the prepared spinach puree. Make sure that the spinach puree is mixed evenly. Then add water as required and knead the dough for 5 minutes until the dough becomes smooth and soft. Grease the dough with a little oil. Then cover the dough with a wet cloth and keep it aside for 30 minutes.
Take special care of these things
Break each leaf of spinach and look for insects in it. Place them in a large pot filled with water. Sprinkle some salt on top and keep aside for a while. Wash off after some time with fresh water. Instead of blanching spinach, you can also use finely chopped spinach while kneading the dough. Use fresh spinach leaves for the best flavor. Spinach parathas made in ghee taste very good.
Don't make these mistakes
Do not boil spinach too much, as it can lose its nutrients. Also, add a sufficient amount of water while kneading the dough. Too much water can ruin the preparation of your parathas. Do not store parathas for a long time as they will lose their taste. You can store the prepared dough in an airtight container in the refrigerator for up to 2 days. And whenever you feel like eating it, cook it fresh and eat hot parathas.
