File:Palak Paratha.JPG
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| Description |
English: PALAK PARANTHA
(Another page out of the “Paratha Book” of Punjab – The “Palak” or “Spinach” paratha, brought to us by Prahlad.) Yield: 10 paranthas Whole wheat flour (Atta) 200 grams Spinach (finely chopped) 150 grams Salt To taste Black pepper powder To taste Water As required Oil (to shallow fry) As required Method: • Blanch the spinach, and cool to room temperature by soaking it in ice-cold water. • Now mix all ingredients - flour, spinach, salt, pepper and 1 tablespoon of oil. • Add enough water to make a dough of rolling consistency. • Cover it with a damp cloth and keep aside for 30 minutes. • Then make small balls and roll them into thin paranthas. • Put the palak parantha on a hot non-stick pan and cook on both sides, using oil/ • Serve hot with home-made butter, curd or chutney. Made by a student of Department of Culinary Arts, WGSHA, Manipal University |
| Date | |
| Source | Own work |
| Author | Vsigamany |
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This image was uploaded as part of Wiki Loves Food 2015.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 06:11, 13 June 2015 | | 3,888 × 2,592 (3.97 MB) | Vsigamany (talk | contribs) | User created page with UploadWizard |
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