Flaky Palak Paratha with a tip to keep paratha fresh for long hours/Spinach Paratha/punjabi palak paratha/palak paratha in hindi by roshniscuisine
My Daughter Sarthika does not like palak…but when I prepare this paratha…she just love this…now it is in her favourite list
Always I wondering what to make with palak so that Sarthika will have it happily…finally made it
I show you the trick so that it will be remain so khasta i.e. flaky that the thing I think Sarthika wanna to have more and more…it just melt in mouth when comes hot from tava…
And trust me friends if you follow one more trick It remains as it is for hours…so that you can send for husband lunch box, kids tiffin box
Table of contents
3:02 how to make the paratha flaky
5:10 how to keep the paratha fresh
So lets dig into the recipe
Preparation Time 10 min
Rolling and Cooking Time 5 min per paratha
Serving Persons 4-6
4 cups wheat flour
2 cups chopped palak(spinach)
1 tsp carom seeds
1 tbsp sesame seeds
1 n 1/2 tbsp oil
1 n ¼ cup water
Salt to taste
OIL n Dry wheat flour to roll and stuff the paratha
OIL to prepare paratha
Take a wide vessel and put the wheat flour .
Add all the ingredients except palak(spianach) and water.
Mix it properly with the flour so that oil is well incorporated with flour.
After sometime when you take a portion of flour mixture and press it,this forms a shape.
Now it’s the time to add the chopped spinach,mix this well.
Add water little by little as palak also oozes out water .
Knead to a stiff dough and rest the dough for 15 to 20 min.
Make a big lemon size dumpling ,smoothen it.
Press it gently and dust with dry flour.
Now the trick part to make it flaky,just follow the below steps.
Roll it a 5 inch circle and coat with oil.
Now sprinkle one teaspoon of flour on it.
Now fold this to a semicircle and again repeat the process of oil and flour.
Then fold it and form to a triangle shape.
Roll it from all sides so that it is evenly thick.
Heat the tava in between and put the triangular palak paratha.
After 15 second turn it.
When you see little bubbles on the other side again turn it and grease with oil.
Repaet the step for other side and press it with spatula.
So that it is little roasted as well as flaky.
When it turns golden brown colour from both sides,remove from tava .
I have taken a paratha stand…on that I kept a thick cloth.
Inside the cloth keep the hot paratha,so that the cloth absorbs the moisture and keeps the paratha as fresh and flaky for hours.
This is the second trick to follow.(This one I saw in a restaurant,while they serve this in this way n I tried in home)
If you want some other shape like square,roll it to 5inch circle.
Then coat with oil and sprinkle dry flour.
Now from both sides fold it so that two sides comes to the middle part.
And coat with oil, sprinkle dry flour.
Again from two other sides fold it and make a square.
Roll it carefully so that it retains its shape,for better understanding watch the video.
And repeat the process to prepare it on tava.
The water quantity varies depending upon the spinach water content and the type of wheat flour you have taken.
Make sure the dough should be stiff ,after resting it becomes little soft.
So if you knead the dough soft,it is difficult to roll the paratha.
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