Wednesday, May 18, 2016

Palak (Spinach) - Coriander Leaves Parota

Parota is nothing but spicy chapati which is mixed/stuffed with leaves/vegetables and spices. It is normally eaten with a cup of Yogurt/Dahi and pickle or chutney.


Here I have used Millet flour (Jolada Hittu) and wheat flour, added palak/spinach and coriander leaves. Some spices. It is nice to have for dinner or breakfast. Always keep in mind eating home food is always best way to keep your health strong. Minimum use of spice also matter. Eating lots of spices might lead you to ill or unhealthy because it is not easy to digest the spicy food easily. So taking care of your health is always in your hand.
Lets see some benefits of having coriander leaves in our diet.
Coriander leaves not only helps the food tasty it adds to your health benefits. They are rich in Vitamin C, Vitamin K and protein. They also contian small amount of calcium, phosphorous, potassium and other minerals. Coriander helps to lower the bad cholesterol and increase the level of good cholesterol. They help in digesting the food easily and helps the liver functions and bowel movements. Coriander is good for diabetes. They help to regulate the blood sugar levels. They are rich in soluble fiber and anti oxidant, anti septic and anti inflammatory properties. Coriander leaves are good for the eyes. Eating coriander helps to prevent eye diseases. It is a very good herb that promote the nervous system. It helps to stimulate the memory. Coriander contain high amount of iron and it is essential for curing anemia.
Palak - Coriander leaves parota is easy to prepare and it is healthy too. I have used Millet flour and wheat flour. It adds to the taste.

Things Needed :

Wheat flour : 1 Bowl
Millet flour : 1 Bowl
Palak/spinach leaves : 1 Bundle
Coriander leaves : 1/2 Bundle or 3 to 4 Tablespoons (Cut it into thin )
Spices Used :
Jeera /Cumin Seeds " 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Garam Masala powder : 1/2 Teaspoon
Turmeric powder : A pinch
Salt : As required
Ghee/ Oil  3 to 4 Tablespoons


Method :

1. Wash and remove the leaves and keep it aside. Clean and wash coriander leaves.
2. Cut washed leaves into thin pieces and keep it aside.
3. Keep a big pan on the fire and heat. Put one tablespoon of oil and half teaspoon of jeera.
4. Let jeera/cumin seeds turn slightly brown. Add cut leaves and fry till they turn soft. Add spices on the top and put off the fire. Let this fried leaves mixture cool.


5. Take a big bowl/ basin and add millet, wheat flour. Add salt.

6.  Add  fried leaves mixture.  Add ghee and mix it nicely. Add required water and prepare the parota dove. Leave it for 10 minutes.

7. Mix the dough nicely and divide them into small ball size. Keep a cup of dry flour in a plate/bowl.



 8. Take one portion of dough. Just roll on the dry flour and roll it nicely in circle shape and prepare parota.
9. Keep a pan on the fire and heat. Add/sprinkle oil on the tava and put rolled parota and cook on both sides. ( I have used very little oil on the top).


 10. Palak -Coriander Leaves Parota is ready to serve.


 11. Serve with pickle or chutney and a cup of curd/yogurt/any curry you prepared with Hot Parota.



12. Repeat the same with remaining parota dough.
Note :
You can use a tablespoon of ghee while mixing the dough. It turns the dough soft. (Optional). Adding more oil while cooking parotas are also optional. Adding more spices to the dough is also optional. You can add chat masala and amechooru (dry mango) powder. I have not added. You can add a spoon of ghee or butter on the Hot Parota while serving.
Time : 30 Minutes.
Servings : 4 

1 comment:

  1. Paratha look so soft and delicious..also indeed a healthy recipe

    ReplyDelete

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