Cooking web notes

       I had some left over palak after I made palak poori for my kid and it was too little to make palak paneer or anything else. I wanted to try aloo palak gravy for long time, but palak was too less. So ended up in making palak paratha. Had it with tomato garlic chutney,the best combo I would say!

INGREDIENTS (6 parathas)

Wheat flour/Atta	1 cup
Spinach/Palak,chopped	1 cup
Jeera	1 tsp
Sambar/red chilli powder	1 tsp
Turmeric powder	1/8 tsp
Oil	2 – 3 tblsp
Salt	As needed
Water	as needed

Method:

1. Wash the spinach and tear the thick stem in the leaf and chop them roughly. Heat a pan with oil and splutter jeera in it. Add the chopped palak and fry in low flame.
2. Cook for 2 minutes,without changing the colour and add it to the flour along with the other ingredients except water.
3. First mix the flour well with spinach and then add water to make a non sticky dough,just like roti/chapthi dough.
4. Make six equal sized ball and roll out little thicker parathas,dust it while rolling when ever necessary.
5. Heat pan and drizzle some oil and cook the parathas both sides in medium flame,until the golden brown spots appears.

I had with the tomato garlic chutney, you can have it with boondi raita,or simply curd or pickle too.