Winter Special: Palak Parantha
It’s winters and here comes the season of continued serving of paranthas. In different forms and multiple flavors! You just name it and I might turn it into a parantha. While the seasonal veggies are always good to go, I often turn up my leftover side dishes into hearty, delicious paranthas. While we save those mishmash ‘jugaad‘ paranthas for another post, let’s have a small chat about Palak Parantha.
Adding color to your health with the seasonal greens
As I went to my local farmer’s market last weekend, I could literally see my grocer’s stall already piled up with the freshest lot of Spinach, right out of the field. I mean if only I could explain the freshness of the leaves as they would literally give out a crunch sound upon tying them into a bundle. So, I just could not resist from getting some for ourselves.
So, as I ended up with a huge bundle of Spinach at my end, certain dishes were quite inevitable like Palak Paneer, Palong Shaak er Ghonto (Bengali Spinach Mishmash), etc. What followed these were repeated servings of Palak Parantha which became a part of our lunch as well as dinner meals. I even served it once with Bengali Potato Curry or Aloo Chorchori, which would never ever make a sane combination. But then we relished it as everything was fresh and just brimming with flavors.
Although it isn’t a rocket science to make paranthas in this part of the country, as let’s face it, we were literally brought upon it. Winters always means we were always getting served different varieties of paranthas throughout the entire season. However, still I would like to sum up the recipe of how I did it at my end.
- 1/2 cup Boiled & Pureed Palak or Spinach Leaves
- 1 cup Whole Wheat Flour
- 2 tbsp. Onion Paste
- 1 tsp. Garlic Paste
- Salt to Taste
- 1/4 tsp. Cumin Powder
- 1/4 tsp. Garam Masala Powder
- Water to knead the dough.
Mix all the ingredients and knead it into a soft dough.
Divide the dough into smaller balls and roll them into flat paranthas.
Fry them in some ghee/oil. Vegans avoid ghee, and use olive oil or sunflower oil instead