Palak and Methi Paratha is a delicious Indian flat bread made by kneading the whole wheat flour with fresh spinach and fenugreek leaves. It not only tastes delicious but smells irresistible too. It can be consumed with any of the curries, curd or pickle.
The Palak and Methi Parathas can be eaten in any meal of the day. They are really healthy as along with whole wheat flour it consists of iron packed spinach and methi. I have added gram flour also as it gives a yellowish tinge to the parathas enhancing its rustic aroma. For seasoning, I have used various Indian spices along with garlic. If you are preparing “Jain” food, then you can skip garlic.
These parathas are especially made and eaten in winters when you get plenty of greens in abundance.
Many people prepare the parathas in one other way also by preparing the veggies-seasoning mixture separately and then stuffing them in parathas instead of kneading the veggies in dough. However I personally like the latter one more so I am sharing its recipe and method.
List of Ingredients: (Makes 8 medium sized pieces)
- Whole Wheat Flour (Aata)-2 & 1/2 cups
- Gram flour (Besan)-2 tbsp
- Chopped Spinach-100 grams (roughly)
- Chopped Methi-25 to 30 grams
- Finely chopped Garlic cloves- 4 (optional)
- Salt-1 tsp (or to taste)
- Red Chilli Powder-1/2 tsp
- Asafoetida-1/4 tsp
- Refined Oil/Clarified Butter/Ghee- For Cooking
- Water- For making dough