How to make our everyday Indian Roti’s with a twist of Spinach? Well it is really simple. Pan toast it or flame bake it and enjoy with all the goodness of SPinach – Palak Phulka’s.
A fortnight ago , just like any other weekday morning, I was buzy sipping my morning tea. After sending my elder one off to school I was having some time for myself checking my emails, facebook , news and so forth. I read a message from Vidya blogging at Traditionally Modern Food about doing a guest post in her space , especially for toddlers. She is such a lovely and warm person , I have known e-socially over the last couple of months .How can I refuse ? I had no second thought as I knew I was going to do that. Thank you for giving me all the time in the world and work on this interesting delight at my pace.
We are a family who would love to have a mixed variety in a meal all through the week. I am sure, in this modern world, most people would. Our diet varies from Palakkad South Indian cooking to a Northindian Paratha ,Curry to a Pasta Bake and what not? Guess this post will have a never-ending page , if I have to list the elaborate choices we have.
Undoubtedly we love our regular flame baked phulka’s with any dry vegetable curry or may b dal or paneer delicacies or pulse arenas.We love spinach and its rich in iron content is definitely something that makes us include in our diet ritually. When it comes to kids, getting my son V eat his spinach in gravy or a molagootal ( south Indian lentil coconut curry) is slightly tricky. Knowing his love for Parathas , I decided to use them in the dough.It was a complete win-win situation, as the all the required spinach is being consumed and yet there no complaint from the boy of 7 years. All that he tells me is that the Green Chapathi is Yumm.. An easy way of sneaking in the greens into our diet.
The procedure to this Palak Phulka is dead simple , just like you would make your regular phulka. The recipe calls for few basic ingredients like flour, salt, very little water .. Oops some spinach puree with very mild spices and knead the dough . Roll it , flip it and flame bake it. Sweep a delicate spread of ghee , if you like.
For a detailed step by step images , visit Vidya’s Traditionally Modern Food
Palak Phulka – Indian Roti with a twist of Spinach
Prep Time: 10 Min | Total Time: 35 Min | Makes 20-22 Nos
|Whole Wheat Flour||2 Cups|
|Spinach ( Palak )||130g|
|Water||¼ Cup + a few tablespoons|
|Cumin Powder||1 Tsp|
|Salt||¾ -1 Tsp|
|Mango ( Amchur ) Powder ( Optional)||½ Tsp|
|Green Chillies ( Optional)||1 -2 No’s|
|Sunflower Oil or Oil of your choice||1 Tbsp.|
* Cup size us IKEA plastic cup
- In a large pot, heat some water and add the spinach leaves along with some salt. Allow them to blanch for 5-6 minutes. Drain the hot water from the spinach leaves and run them under cold tap water.
- Grind the spinach leaves along with ginger and make a fine puree. This puree approximately came up to ¾ Cup. Add very little water if required. **In case you are not making it for kids, you can include green chillies to grind along with the spinach leaves.
- In a large mixing bowl, combine the spinach puree, wheat flour, salt, cumin powder and mango powder and start kneading. Add a little more water as you knead until you achieve soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 Minutes or so.
- Divide the dough into 20 equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin phulkas. Heat a non-stick pan / tava and cook each phulka on the pan slightly for a few minutes until you start to see some bubbles. Flip the phulka and cook for another a minute or so . Now put the phulka on the flame carefully , watch them begin to puff up slowly. Flip it and allow it puff up on the other side as well. Remove from the flame and apply some ghee, if you like. Pile them into a casserole and serve them along with a paneer curry or just some yogurt and pickle.
- Incase you do not want to flame bake it, you may cook for a few more minutes on the pan. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.
- When you are serving the kids, you may let them roll and enjoy it as it is or dunk it in some yogurt.
VARIATIONS: I tried filling some mashed potatoes inside the spinach phulka dough and served it like a paratha to my son. It came out really well and flavours were very mild and lovable. NOTES:
- If you like your phulkas with a ting of heat, include the green chillies while grinding the spinach leaves. Do avoid if you are cooking for little ones.
- Mango powder is optional. I love the slight hint of tanginess.
- In case you do not want to flame-bake it, you may cook for a few more minutes on the pan. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.