Monday, June 4, 2012

Multigrain Atta And Palak Parotta - Multigrain And Spinach Multilayered Flat Bread


MULTIGRAIN ATTA AND PALAK 
PAROTTA 
 Summer vacation is the only time when children can enjoy their favourite food served hot and fresh, straight from the hearth. Since my son and daughter- in - law had also come down for the vacation, my children and grandchildren celebrated a 'foodies' ball' all through the holidays! 
One day when every one voted for a parotta party we decided to make  power packed palak parottas using multigrain atta. With spicy chana masala as the side dish, the parottas disappeared as soon as they were flipped  out of the tava! 


INGREDIENTS 


Multigrain atta - 2 cups
Palak / Spinach - 1 bunch 
Chopped Green chilly - 1 tsp 
Chopped fresh ginger - 1tsp 
Salt - 1/4 tsp 
Cumin seeds - 1/2 tsp 
Cooking oil - 1/4 cup 
Rice flour - for dusting 
METHOD 
1. Wash, drain and chop the palak / spinach and keep aside. 
2. Heat one spoon of oil, add cumin seeds and stir in the chopped green chillies and ginger. 
3. Add washed palak / spinach and salt, cover and cook till done. 
4. Cool the cooked palak and blend it into a thick paste without adding water.

 

5. Make a well in the multigrain atta in a bowl and mix in the spinach paste little by little as per requirement and knead into a somooth chapati dough. 


6. Add one spoon of oil and knead again and make lime size balls out of the dough. 
7. Roll out a dough ball into a thin chapati


8.Spread a drop of oil all over the surface of the chapati
9. Pleat the chapati and then curl it into a circle. 







10. Shape all the dough balls into pleated circles and keep them covered. 
11. Roll out a pleated circle into a moderately thick parotta using rice flour for mild dusting. 
12. Heat a greased tava and cook the parotta  on both sides with a dribble of oil till golden spots appear.
                                                                                                              


Top the crisp Multigrain Palak Parottas with a dollop of butter and relish it with any hot and spicy side dish.

7 Post your Comments:

Srimathi said...

A very cool way to make parotta. I make it this way with whole wheat flour alone sometimes, but addition of spinach makes it easy for us to get the kids to eat veggies.

Hamsamalini Chandrasekaran said...

Healthy parata with great taste. Wise way to feed kids with spinach also.

www.indianrecipecorner.com

Solid and Simple Blog said...

WOW Chitra, WOW, I can't help drooling. I just love the spinach flat bread
Well done!
If you submitted your multigrain atta palak parotta photos to http://www.foodporn.net , I'll bet they will make you on the home page.
Gosh, you have made me sooo hungry !

Sangeetha Nambi said...

tempting me much...

Priya said...

Thats a healthy parathas, even am using multigrain attas now.

Apu said...

Yumm, great for lunch!

Chitra said...

Healthy , layered paratha.. looks good..