I make palak parathas so that my kid will eat palak in paratha form.
Palak is an excellent source of iron . Spinach or palak is also rich in manganese, magnesium, & vitamins like A, C, K & folic acid.
Ingredients: Half a bunch of palak leaves,1 cup atta,1 tbsp besan, 3-4 tbsp oil,1 tsp lal mirch powder,1/2 tsp haldi,1/2 tsp powdered hing,1 tsp ajwain,1 tsp til( seasame seeds), 1/2 cup chaas & salt to taste.
Method :Wash palak leaves thoroughly by soaking them in a large bowl of water for 10-15 minutes .Next drain the dirty water after removing the palak leaves on to a sieve. Pressure cook the plak leaves for 1 whistle. Let the cooker cool. Take out the cooked palak leaves & make a puree in the mixer .
Take atta , add all the lal mirchi powder,haldi, besan,ajwain,til,hing & mix .
Add the palak puree to the atta spice mixture .Add little water or dahi or chaas if palak puree is insufficient to mke soft dough. Chaas or dahi is to give a tangy taste.
Now make lemon sized bowls of this mixed dough & roll into chapatis.Heat a tawa & put the chapati on that.Apply oil on the uncooked side.After the chapati changes color, turn it over & again apply oil on the side which is cooked.After the chapati becomes yellowish brown ,take it off from the tawa.
Repeat with other lemon sized balls & make remaining parathas.
Ajwain is to control flatulence & til provides calcium as also iron . Besan to add protein content & make the parathas tastier ! Palak parathas can be served with dahi & achar.
This is another recipe for #livoenironchef entry for the Iron Chef contest on IndiBlogger.
Palak is an excellent source of iron . Spinach or palak is also rich in manganese, magnesium, & vitamins like A, C, K & folic acid.
Ingredients: Half a bunch of palak leaves,1 cup atta,1 tbsp besan, 3-4 tbsp oil,1 tsp lal mirch powder,1/2 tsp haldi,1/2 tsp powdered hing,1 tsp ajwain,1 tsp til( seasame seeds), 1/2 cup chaas & salt to taste.
Method :Wash palak leaves thoroughly by soaking them in a large bowl of water for 10-15 minutes .Next drain the dirty water after removing the palak leaves on to a sieve. Pressure cook the plak leaves for 1 whistle. Let the cooker cool. Take out the cooked palak leaves & make a puree in the mixer .
Take atta , add all the lal mirchi powder,haldi, besan,ajwain,til,hing & mix .
Add the palak puree to the atta spice mixture .Add little water or dahi or chaas if palak puree is insufficient to mke soft dough. Chaas or dahi is to give a tangy taste.
Now make lemon sized bowls of this mixed dough & roll into chapatis.Heat a tawa & put the chapati on that.Apply oil on the uncooked side.After the chapati changes color, turn it over & again apply oil on the side which is cooked.After the chapati becomes yellowish brown ,take it off from the tawa.
Repeat with other lemon sized balls & make remaining parathas.
Ajwain is to control flatulence & til provides calcium as also iron . Besan to add protein content & make the parathas tastier ! Palak parathas can be served with dahi & achar.
This is another recipe for #livoenironchef entry for the Iron Chef contest on IndiBlogger.
No comments:
Post a Comment