What are ‘Parathas’? They are just those circles of unleavened dough fresh hot off the tava/ griddle glistening with oil and flavor.While there are many versions of these- even an entire street dedicated to them called parathe waali gali in Delhi, parathas originate in North India and are basically cooking whole wheat dough on a tava/ griddle/pan, and finishing off with a dab of butter or oil.
This flatbread used to be a staple growing up for lunch boxes and quick dinner fixes when mom did not feel like making her usual 4 course meal ( yup she did that almost everyday even though she had a full time job!).
I decided to create a healthy version loaded with spinach, kale and some onions that can be rolled out cooked slightly on a hot pan and stored in the freezer. These are a great back up for lunch -boxes, a weekend breakfast or a meal in a pinch when you feel like making just the one thing.
It’s really quite simple and a few ingredients gives you the most delicious and feel good parathas you would have tried.
Follow the recipe and serving suggestions at the end and this versatile dish will be a new favorite.
Spinach & Kale Paratha
For the Dough
- 1 1/2 cup whole wheat flour
- 1 tsp oil
- 1 tsp carom seeds/ ajwain
- 1 cup blanched spinach
- 1/2 cup blanched kale
- 1 clove garlic
- 1/2 cup onions finely chopped
- 1 cup hot water
For the Greens
- Boil some water and add the fresh spinach ( about a bunch) and half a bunch of kale with a clove of garlic to it. Lower the flame and cook for a minute.
- Strain the greens and garlic and pulse with some salt till you have liquid almost of smoothie consistency. You can use the water that you boiled the greens in to thin out the mix if needed.
For the Dough
- In a shallow, wide bowl add the flour, carom seeds, oil, salt and green puree. Mix well with your hands and then add hot water as needed to knead the dough.
- Knead the dough for 5 minutes to the point where it comes together and bounces back a bit when you press into it. The dough ball should not be too soft as it will be hard to roll out later.
- Cover with a wet napkin and set aside for 30 minutes. Alternately if making later, place in an air tight container and refrigerate.
- Saute the onions with a pinch of salt in a tsp of oil till golden and add to the dough once cool.
- Once rested knead the dough again for 5 minutes and make balls about 16 equal parts.
- Heat a heavy bottom griddle or a cast iron pan or any flat bottom griddle you have on medium high heat.
- Start rolling out the dough and sprinkle some flour as you go to avoid sticking on the rolling surface. Make sure the thickness of the paratha is about 1/8 inch.
- On the hot pan, place the rolled out dough and cook for 30 seconds and flip to other side and cook for another 30 seconds.
- Smear some oil on the cooked side and press down with a spatula to release air and flip. Repeat oiling and cook till you see a crisp surface about a minute. Repeat cooking on the other side.
- Make sure to press while cooking to get the golden crisp that makes them so delicious.
- Hot off the pan and they are ready to serve!
- I usually roll out all my dough at the same time so its easier to cook them with clean hands.
- If you want to store the parathas for later, toast them on either side for 40 seconds and place them in a flat box or bag to use later. Try storing them flat.
- You can use ghee or oil for cooking them
These parathas are very easy and can be eaten with a simple pickle, yogurt or pair them with this Potato Curry
Hope you try these and like always please do tag beyond curry if you do. Enjoy!