February 08, 2006

Palak Chappathi



'Palak' meaning Spinach is a green leafy vegetable is a very rich source of iron.It is exceptionally rich in carotenoids, including beta-carotene and lutein, and also contains quercetin, a phytochemical with antioxidant properties. Spinach is rich in vitamins and minerals, particularly folate (folic acid), vitamin K, magnesium, and manganese; it also contains more protein than most vegetables. (Although the protein is incomplete--spinach and other leafy green vegetables are low in the amino acid methionine--it is complemented by the protein in rice and other grains.) Raw spinach is a healthy addition to salads, but to get the full benefit from this leafy green, eat it cooked at least some of the time. Cooking makes the antioxidant carotenoids responsible for much of spinach's nutritional potency easier for the body to absorb.
(Source:http://www.wholehealthmd.com).Please readers have a look at this website for more additional facts about spinach...

Well here goes the recipe for one of my favorite chappathi....

Ingredients

Whole Wheat Flour- 2 cups
Palak - 4 cups
cumin seeds-1/2 tsp
g.chillies-3
turmeric pdr-1/2 tsp
dhania pdr-1/2 tsp
red chilli pdr - 1/2 tsp
garam masala pdr-1/2 tsp
salt - to taste
oil - dough+ frying

Method

  1. Chop palak finely.
  2. Heat oil and saute cumin seeds,green chillies and chopped palak by adding just very little water and the palak will shrink down in no time and will become soft.
  3. Once the palak cools down grind it to a smooth paste with enough water(the mixture should not be too watery or too firm)
  4. Now for the dry ingredients mix the flour,the powders, salt and just mix it completely.
  5. Now combine the palak paste with the flour and knead to a smooth dough adding more water for mixing.After making into a smooth dough smear oil(a spoonful) all over the dough to prevent drying up.
  6. Keep closed for atleast an hour for the dough to rise.
  7. Now make chappathis and serve them with your favorite dhal , curry , salad, or sprinkle some sugar ; roll it up and gobble it as I do sometimes.

(Source: Recipe from "Tiffin Varieties from Mrs.S.Mallika Badrinath")

17 comments:

Kay said...

I love palak parathas! yummy!

I make it slightly different. I grind palak leaves with green chillies and garlic and salt and use this to make dough and make thick parathas! Sometimes, I add methi leaves and coriander leaves (learnt from a friend). Sometimes, I just mix finely chopped palak in wheatflour with masalas and gram flour and use a little curd to make a dough. This tsates good too.

BDSN said...

Wow Kay...
Adding coriander to your dough makes such a huge difference...It just gives tonnes of flavor..When my sis makes Methi Chappathis she chops them finely and adds to her dough too..But I always felt adding curd kind of make your chappathis hard..May be just a lil should be added..

Ashwini said...

I am going to second Kay. love palak parathas. I think stuffed parathas are a great way to combine both wheat and veggies. This is yummy.

Ashwini said...

And forgot to add, such a beautiful photo. Love the design on the plate.

BDSN said...

Hi Ashwini...

Thanks for your comment on my photo..I got that as a gift...
I love parathas and I just cant eat more than 2.But the palak chappathis I made I rolled them out thin and not the thick version(like parathas)But when I make it next time I want to add methi,coriander and garlic to give extra flavor..just like Kay said....

sailu said...

Healthy foods and I keep trying all sorts of combos with spinach and whole grain flours.I like the flavour of green parathas with loads of greens.

BDSN said...

I love to eat healthy foods.I include spinach in my food every twice or thrice in a week in different ways..Iam in search to find real interesting recipes that include spinach...

Kay said...

oh no! Add a tbsp or two of curd, no more. And never leave the roti/paratha even for a minute more than what is needed. It hardens the recipe.

Btw, I saw on Sailu's blog that you were going to skip marathimoggu for bisibelehulianna. No, Don't! It will be change the authentic taste. I'll get you some when we get to meet. I have some, that I got from India.

Shilpa said...

wow..a great recipe. I have some palak in my refrigerator. Was thinking what to do with that. I will try this one...Thanks for the recipe.
shilpa

BDSN said...

Hi Kay...
Thanks for your tip...I will duly note it and make sure I incorporate in my recipe the next time...Thanks for the 'Marathi Moggu' too..

BDSN said...

Thanks for stopping by..Iam sure you are going to lov this recipe as much as I did...

Gini said...

Hi nice new blog here...looks so organized!

Lera said...

Hi,Bdsn,you do have a great blog ..:)with some of my fav recipes to boot .Would love to try your chappathi,when I get palak leaves from the market.

BDSN said...

Hi Gini...
Thanks for your nice comment..U have a gr8 blog too and I would love to try some of your recipes too....
Hi Lera...
Thanks for stopping by...Pls do try this recipe and let me know...

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BDSN said...

Hi Healthy Foods

I visited your website and I have read it.There's a tonne of info in there regarding all veggie stuff.Pls read all my posts as they are all vegetarian.

Sophie said...

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