Palak Paratha | Easy Paratha Recipes

This is the best way to introduce greens to the kids. This Palak Paratha is colorful and healthy too.

Check out my other paratha recipes:

1. Spicy Aloo Paratha

2. Carrot Paratha

3. Beetroot Paratha

4. Cabbage Paratha

5. Raw Papaya Paratha

6. Mango Paratha

7. Peas Paratha

8. Baby Corn Paratha

9. Sweet Corn Paratha 

10. Thepla

Recipe Cuisine : North Indian | Recipe Category: Breakfast

Preparation Time: 15 mins  | Cooking Time: 10 mins | Yields: 5-7 parathas

Ingredients:

Wheat Flour	1 cup
Salt	As Required
For Palak Paste:
Oil	1 tsp
Finely Chopped Palak	2 cups
Finely Chopped Coriander	½ cup
Ginger	½ inch
Garlic Pods	5
Green Chilli	1 or 2
Turmeric Powder	½ tsp
For Making Paratha:
Oil	As required

Procedure:

Preparation Procedure:

1. Wash and drain the water from the palak and coriander leaves. Then chop them into fine pieces.

2. Remove the skin of the ginger and chop it into small chunks,

3. Remove the skin of the garlic and chop them into small pieces.

Cooking Procedure:

4. Heat the oil in a pan, add ginger, garlic and green chilies (split it into two halves). Fry till they become translucent.

5. Add chopped palak and fry till the quantity of the palak becomes half.

6. Add chopped coriander leaves and turmeric powder. Sauté for few seconds.

7. Allow this mixture into cool down completely.

8. Grind the palak mixture with little water into a fine paste using the mixi jar.

9. In a wide bowl, add wheat flour and salt. Mix them well.

10. Add palak paste and add water little by little, knead into a soft the dough. Keep it aside for 10 mins. [Wash the mixi jar and use that water also for making dough]

Making Parathas:

11. Now divide the dough  into a lemon size balls.

12. Now dust the dough ball and roll it into a small circle.

13.  Heat the tawa and transfer the palak paratha, sprinkle the oil and cook both sides till the black spots starts.

       

      Really healthy, colorful and tasty Palak Paratha ready to serve. Serve it with Spicy Chutney.

Note:

1.  Adjust the chilli level according to your taste.

2. Adjust the palak level as per your wish.

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Spinach (Palak) Kiwi Green Smoothie

     Spinach is used as in poriyal or kuzhambu only. Even though Spinach has very good medicinal value ( good for cataract ), we cannot take it frequently.

     Spinach smoothie is a very good alternate option as it is cool in nature.

Please check out 33 Amazing health benefits of Spinach here.

Recipe Cuisine : International  | Recipe Category: Beverages

Preparation Time: 5 mins| Yields: 1 ½ cup

Ingredients:

Spinach / Palak Leaves	5-7
Kiwi	1
Banana (medium size)	1
Boiled Cold Milk	1 cup

Procedure:

1. Peel the skin of the kiwi and cut it into small cubes.

2. Remove the skin of the banana and cut it into small pieces.

3. Clean and wash the palak leaves and cut them randomly.

4.  Add kiwi, banana, palak (from 1-3) and milk in a blender. Blend they become smooth paste.

5. Transfer it into serving glass, chill it and serve.

 Yummy and healthy green smoothie is ready!

Note:

1. You can use chilled milk also.

2. No need to add any sugar substitutes.

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Palak Peas Pulao | Palak Pattani Pualo

     Generally We make Poriyal and Masiyal with Palak.  Palak Peas Pulao can be different way of using Palak. The Peas goes well with Palak; This is a good dish for packing as lunch in a Lunchbox.

Recipe Cuisine : Indian | Recipe Category: One Pot Meal

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 2 cups

Ingredients:

Cooked Rice	2 cups
Peas (fresh or frozen)	¼ cup
Salt	To taste
To grind into a paste:
Palak	½ bunch (20-25 leaves)
Chopped Coriander Leaves	1 tbsp
Small Onion or Big Onion	10  or ½
Ginger	1 inch
Garlic Pods	1
Green chilli	1 -2
To Temper:
Oil	1 tsp
Ghee	1 tsp
Cinnamon	½ inch
Cloves	2
Cardamom	1
Bay Leaf	1
Big Onion	1

Procedure:

Preparation Procedure:

1. Wash the rice, cook and then allow it to cool down completely.

2. Wash the palak leaves and remove the thick stems from it. Then chop the leaves into small pieces.

3. Wash and chop the coriander leaves into small pieces.

4. Remove the skin of the small onion and keep it aside.

5. Remove the skin of the big onion and chop it into thin slices.

Cooking Procedure:

6. Grind the palak leaves (from 2), coriander leaves (from 3), onion (from 4) , ginger, garlic and green chilli into a fine paste with very little water using the mixie.

7. Pressure cook the peas with ¼ cup of water in a high flame for 1 whistle. Allow it to cool down; after pressure has gone, strain the water from the peas. Keep it aside.

8. Heat the oil and ghee in a pan, add cinnamon, cloves, cardamom and bay leaf.

9. Then add the chopped onion (from 5), sauté till the onion become translucent.

10. Now add the ground palak paste (from 6) and salt, fry till the raw smell goes off and also the paste becomes thick.

11. Then add the cooked peas (from 7)  and mix them well.

12. Add the cooked rice and mix them gently and cook for 3-4 mins. At this time close the lid of the pan and cook.

                  Greenish and healthy palak peas pulao is ready. This goes well with raitha.

Note:

1. I have used normal rice, but you can use Basmathi rice too.

2. Adjust the green chillies according to your taste.

3.  For grinding, you can also use ½ big onion instead of small onion.

4. You can oil instead of ghee or ghee instead of oil too.

5. You can use 2 tsp of ginger garlic paste instead of ginger and garlic.

    Click here for more Rice Recipes.

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Palak Chakli / Palak Murukku

Palak Murukku  is a very famous snack in Bangalore and I saw it being sold on the streets of many Bangalore areas. When I saw the recipe of this murruku in a magazine, I wanted to try it out. 

It came out very well. Since it is a good health snack, I recommend this to be tried out.

Recipe Cuisine: South Indian | Recipe Category: Snacks

Preparation Time: 15 mins | Cooking Time: 15 mins | Yields:  15 (medium size)

Ingredients:

Rice Flour	½ cup
Urad Dal Flour (click here for homemade urad dal flour recipe)	2 tbsp
Butter	½ tbsp
Ajwain (omam)	½ tsp
Palak  Leaves	15-20 leaves
Salt	As required

Procedure:

1. Clean and remove the thick stem of the palak leaves. Wash the leaves and keep it aside.

2. Heat one cup of water in a wide bowl. Bring it to boil and switch off the flame. Then put the washed palak leaves into the hot water.

3.  Leave it for 2 mins and remove from the water and strain it completely.

4. Grind them into a fine paste using mixer grinder with little water.

5. Extract the juice from the paste using the strainer. Keep it aside.

6. In a wide bowl, add rice flour, urad dal flour, ajwain and butter. Mix them well with your fingers. It should look like a bread crumbs.

7. Now add the palak water (from step 5)  little by little and knead a soft dough. Add enough palak water only to make dough. If you have excess water, you can use it for other purpose. Otherwise you don’t have enough palak water to make dough, you can add normal water.

8. Take the murukku-press and choose the design as per your wish. I used star design.  (mullu murukku design).

4. Grease the murukku-press with oil, then fill the murukku-press with dough upto ¾ of the press. Press a round shape on the ladle. I used 2 ladles for quick process.

5. Heat the oil in a pan till it becomes hot or put a pinch of dough into the oil. If the dough comes up immediately, then this is the correct stage of oil heating.

6. Now flip the ladle over the oil. After a min, flip the murukku and cook till the sizzling sound reduces completely.

7. Take it out from the oil and drain them using tissue paper. Repeat this for remaining dough also. Allow it to cool down completely and store it in a air tight container.

   Healthy and tasty murukku is ready.

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Palak Appam

     Many people do not like to take greens/keerais. For them palak appam is a good option with palak aappam you get nice green color and also no difference from normal white aappam. Kids also will love it for the color.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time:  5 mins  | Cooking Time: 5 mins| Yields: 5 nos

Ingredients:

Aapam Batter (click here for the recipe)	1 cup
Palak Leaves	½ bunch or 5-7 leaves
Green Chilli	1
Salt	To taste
Oil	For make aappam

Procedure:

1. Heat one cup of water in a wide bowl. Bring it to boil and add the green chilli.

2. Then switch off the flame and put the washed palak leaves into the hot water. Remove the stem if the stems are very strong, otherwise use the stem also.

3.  Leave it for 2 mins and remove it from the water and strain it completely.

4. Grind them into a fine paste using mixer grinder with little water .

5. Now mix this palak paste with aappam batter. Mix them well and keep it aside for 5 – 10 mins.

6. Heat the aappam pan and pour few drops of oil. Then pour 2 ladle full of batter into the pan. Now rotate the pan in a circular motion, so that the batter spreads all over the pan. See the video for how to make the aappam.

7. Now pour few drops of oil and close the lid of the pan. Cook for 2-3 mins.

8. Then take it out from the pan and serve it hot with Tomato chutney.

Click the following video for how to make flower aappam.

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Palak Poori

    The value of  color poori is giving attractive green color to the normal pooris and also mixing the goodness of palak with the tastiness of poori. For kids this makes them eat more and also intake the healthy palak.

Recipe Cuisine : Indian | Recipe Category: Breakfast

                         Preparation Time: 15 mins  | Cooking Time: 5 mins | Serves: 2

Ingredients:

Wheat Flour	1 cup
Palak Leaves	½ bunch or 5-7 leaves
Green Chilli	1
Salt	To taste
Oil	For Deep Fry

 Procedure:

1. Heat one cup of water in a wide bowl. Bring it to boil and add the green chilli.

2. Then switch off the flame and put the washed palak leaves into the hot water. Remove the stem if the stems are very strong, otherwise use with stem.

3.  Leave it for 2 mins and remove from the water and strain it completely.

4. Grind them into a fine paste using mixer grinder with little water .

5. Add the wheat flour, palak paste and salt in a bowl. Mix them well, then add water little by little and knead it into a soft dough.

6.  Divide the dough into a small lemon size balls and rollout into small pooris.

7. Heat the oil in a pan and slide the poori into it. After few seconds press it with the help of the ladle with the holes. When it puffs up, turn over it carefully and fry the poori till the poori becomes crisp. Then take it out from the oil and drain the oil using tissue paper.

 Healthy and colorful palak  poori is ready. Serve it with poori masala or vegetable kuruma or raitha.

Note:

1.  You can also filter the palak paste before using it.

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