Palak Paratha
Time breakdown
Ingredients
- Spinach puree
- Ginger-green chilli paste
- Ajwain and salt
How to Make Palak Paratha
- 1
Blanch and puree the spinach.
- 2
Knead the Anveshan Khapli Atta with the spinach puree, ginger-chilli, ajwain and salt into a soft dough.
- 3
Roll into parathas (plain, not stuffed).
Tips for the Best Palak Paratha
- ✓Blanch the spinach briefly to keep the colour bright.
- ✓Adjust flour to the moisture of the puree so the dough stays soft, not sticky.
Frequently Asked Questions
More about Anveshan Cold-Pressed Khapli Atta
Duration: Best consumed within 6 months of milling.
Storage: Store airtight in a cool, dry place.
You might also like
BreakfastAjwain Paratha
A simple, digestive carom-seed paratha on Anveshan Khapli Atta, layered and roasted with Anveshan Bilona Ghee.
2 Anveshan · ₹1490
BreakfastAloo Kachori
Crisp kachoris stuffed with a tangy spiced potato filling, fried golden in Anveshan Wood-Pressed Groundnut Oil.
2 Anveshan · ₹665
BreakfastAmboli
A soft, fermented rice-and-lentil pancake from the Konkan, cooked with Anveshan Wood-Pressed Groundnut Oil — spongy and tangy, a wholesome breakfast.
1 Anveshan · ₹425
BreakfastBagiya (Sweet Steamed Dumplings)
Sweet Bihari steamed rice-flour dumplings stuffed with a coconut-and-Anveshan Jaggery filling, finished with an Anveshan Bilona Ghee drizzle — the sweet counterpart to savoury dal pitha.
2 Anveshan · ₹1355
Palak Paratha
2 Anveshan products · ₹1490
