Hariyali paratha Recipe

Cooking Directions

• STEP 1.Blanch the spinach leaves and blend them into a smooth puree.
• STEP 2.In a mixing bowl, combine whole wheat flour, spinach puree, chopped herbs, spices, and salt.
• STEP 3.Knead the mixture into a soft dough, adding water if needed.
• STEP 4.Divide the dough into small balls, roll them into parathas, and cook on a hot griddle with ghee or oil.
• STEP 5.Serve hot with your favorite accompaniments.

Cooking Tips

• Make sure to blanch the spinach leaves properly to retain their vibrant green color.
• You can use a combination of cilantro, mint, and fenugreek leaves for the herb mixture.
• Add a pinch of ajwain (carom seeds) for enhanced flavor.
• For a spicier version, add finely chopped green chilies.

Storage and Serving

• Hariyali Paratha is best served fresh and hot.
• Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat on a tawa or in a microwave before serving.