Dal And Palak Parantha

These parathas can be made by any left over dal.This in one of the faviourte breakfast in north india .

 Dal And Palak Parantha

Cuisine : North Indian

Category: Breakfast item 

Ingredients

•300 -400 gm. whole wheat flour
•1 cup cooked leftover dal.
•1/2 tsp. carom seeds (ajwain).
•salt as per taste
•1 tbsp dry Kasoori methi leaves
•A little water
•1 cup finely chopped spinach
•Oil for pan frying
•1 medium finely chopped onion
•1/2 tsp. Garam Masala
•1-2 green chilies, very finely chopped
•Finely chopped coriander leaves

Instructions

To make the dough
1.Put flour, dal, carom seeds, salt ,spinach,garam masla and dry methi leaves in a dough
making bowl. Mix well and make a soft dough, add water if needed.

2.Leave kneaded dough for 15-20minutes

3. Make 10 -12  balls out of it and rolling out the parathas using dry flour .size of paratha depaends on your choice but approximately roll it out 6-7 cm or 3-4 inches diameter.

4.Heat a griddle or tava or non stick pan ,put parantha on tava turn it  when  parantha change its colour now cook the other side in a same way

5. Put oil on both sides with the help of brush or back of spoon

6.Cook until crisp and nicely browned on both sides.

7.Prepare rest of the paratha in the same way

8.Serve hot parathas with yoghurt,pickle or chatni

Health benefits of these parathas 

The ingredients using in these parathas like spinach which is good source of iron and folate on the other hand dal is rich in protein

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About Balvinder Kaur