Thursday, 13 December 2012
Few days back I had posted the recipe for palak rice/green rice. My son had been asking for it since then and last weekend we finally managed to find some palak. I was hoping he would be ok with making green chapatti instead of rice as chapatti was on the menu for the rest of us. Well, he did and I wanted to make sure it comes out well so he likes it and has it in future. I think it is important to keep recipes that kids try very simple so they first develop a liking and then we can add some twists to it after a good few times. Anyway, I decided to make it like a paratha, slightly thick but not stuffed. The use of ajwain seeds made such a big difference as it lent so much flavour to the parathas. We had it with a curry and pickle and it went down a treat. I had earlier posted recipe for spinach roti and this one is like its cousin. Here is the recipe...
2 bunches palak
1 teaspoon ginger, chopped
Salt to taste
1 teaspoon coriander powder
1 pinch ajwain
1 ½ cups wholewhear flour
Blanch the palak in boiling water for couple of minutes, cool and grind to fine paste with ginger and coriander powder. Use just enough water to make a paste. You could add some sugar to the palak while blanching to keep its green colour
Take the flour in a bowl and add salt. Crush the ajwain seeds between your palm and add the same. Use the palak puree to make a soft dough and use oil at the end of kneading just to coat the dough. Rest it for about 30 minutes
Take lemon size balls and roll into rather thick parathas. Cook both sides on hot tawa and drizzle bit of oil/butter. It is the usual sequence - once the bottom sides starts bubbling, flip side, then let the bottom bubble. Then flip again, give it like 5 seconds, then press down with tea towel in hand or ladle as this will help it puff up. Drizzle oil/ghee.