26 Sep Palak(Spinach) Laccha Parathas
Laccha Parathas or layered parathas as they can perhaps be called ,for better use of English vocabulary; are one of the most loved Indian flat breads. Flaky and incredibly soft, with a certain sweetness ,they add a finesse to your overall meal with the perfect blend of visual appeal, flavor and drama. These palak laccha parathas are a twist on the regular laccha parathas with the addition of Palak Puree. Be it with a sabji or a bowl of succulent chicken pieces, laccha parathas are a perfect accompaniment to your meal . Yes, while on health grounds, the inclusion of refined flour doesn’t add to any benefits, but yet, on a certain occasion, keeping the calorie counts at bay, these offer the most amazing culinary experience when paired with your overall Indian curries.
They dont feature in my kitchen often ,for the amount of excess oil that they attract ,besides the use of maida(refined flour) being almost restricted in my house and is used in emergency perhaps ,limited only for the preparation of cakes, as maida as an ingredient doesn’t really have any nutrients to add to your general health. However on specific occasions, when monotony of the same rotis being served seeps in and before there is a diabolic disregard to its very existence ,I try and churn out modified versions or perhaps myriad versions of rotis/parathas a that gives a flavorful feel to the meal,and also exudes warm smiles at the dining table
For healthier benefits i most often add equal amount of maida and atta(wheat flour) ,the taste remaining equally delicious.
Trying to add a creative twist to the regular paratha,this time I decided to add some palak(spinach) puree to it and made some beautiful palak parathas. While palak parathas are a common feature in my kitchen and perhaps many Indian households too, however I havent really tried my hands on a Laccha Paratha often, very rarely infact.Palak is a regular feature in my grocery bag generally, not because of a profound love that exist within me towards this leafy vegetable but for its health benefits,but for its high contents iron and mineral contents. Be it dal, or rice or rotis, I definitely try and add a flavorful twist with the addition of palak.
These palak layered parathas are made the same way like regular laccha parathas, just with an extra ingredient of palak puree and few spices to enhance the taste.Absolutely gorgeous looking, they are a perfect example of creative flavors. The flaky paratha with the puree adds like a charm lending a delightful finesse to your regular pa
A healthy option developed out of the erstwhile laccha parathas with the addition of fresh palak puree, the flaky texture gives it a beautiful visual appeal . Paired with your regular subji , these are perfect to delight your taste buds.The palak(spinach) isn’t really that domineering and imparts a mild undertone of its flavor that gives a perfect taste, while the flaky texture is an absolute delight that is irresistible to not dig your hands into. Pleasantly overwhelming I would say.Once you get the technique of the layers right, its incredibly easy churning out these flaky parathas . A discerning texture and exquisite flavor, they would feature in your list of favorite Indian flat breads ,the moment you try a bite,is my guarantee. So what are you waiting for? for the love of healthier options and the right balance of nutrients ,these parathas act as the definite elements of your scrumptious meal packed with a powerhouse of energy and nutrients.
- Wheat flour 1 cup
- Refined flour 1 cup
- Palak puree 1.5 cup
- Salt as per taste
- Oil 2 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Ginger garlic paste 1 tsp
- Water As required for the dough
- Wash the spinach leaves and blanch them for about 5 to 7 minutes in water
- Strain and puree the spinach leaves
- Make a regular dough for the parathas adding salt, oil, cumin and coriander powder,ginger garlic paste, palak puree and water
- Make thick balls out of it. Roll out one ball into a flat roti around 8 cm in diameter.
- Apply oil
- Now make folds like you make for a paper fan. Check the image for the exact way.
- With every fold, add some oil/ghee. This makes the parathas flaky
- Apply oil and roll it sideways like a ball again
- Now roll the ball again into a thick paratha. As you roll out you will see the layers forming.
- Apply a little oil again. The more oil you apply, the more flakier the paratha will turn out
- Place on medium flame and cook on both sides applying ghee regularly until done.
- Once done, the trick is to press and crush them slightly from the sides towards the center so that the layers open up