Palak cheese paratha

This recipe is simple and healthy. Adding spinach puree while kneading the dough for the regular roti or paratha is the only extra method it needs. This recipe is adapted from the website hebbar’s kitchen. But I have also added cheese in this recipe to make it kids friendly. Make it plain palak paratha or cheese stuffed paratha, both tastes delicious. Its an ideal recipe for lunch boxes too.

Preparation time : 25 minutes

Cook time : 15 minutes

Serves : 5

Ingredients :

Palak ( spinach ) leaves – half bunch
Ginger – 1/2 inch
Green chilly – 1
Wheat flour – 3 cups
Ajwain seeds(carom seeds) – 1/2 teaspoon
Salt – to taste
Oil – 1 teaspoon
Water – as required for kneading the dough

Method :

Wash and clean the spinach leaves. Heat water in a vessel on medium flame. When the water is hot ( not boiling) ,add the cleaned spinach leaves and close the lid for 2 minutes. Drain the leaves and keep aside to cool.
In a blender, add the leaves, ginger, green chilly, little water and blend to a smooth paste.
In a large bowl, add wheat flour, salt, spinach puree, ajwain seeds and water as required to knead well to form a soft dough. Apply one teaspoon oil over the dough. Cover the dough and keep for 10 minutes.

Roll and make roti/ paratha as usual for plain palak paratha.
For cheese paratha, I have used cheese slices. Roll the palak paratha as usual. Keep the cheese slice in the middle of paratha, fold from the 4 sides to cover the paratha, which turns to square shape. Roll gently once on all sides. and cook as usual roti/ paratha.