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Crispy Palak Paratha with Beetroot Tadka Raita

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

For the Paratha
  • 1 cup whole wheat flour (atta)
  • 1/4 cup gram flour (besan)
  • 1 cup fresh spinach leaves, finely chopped
  • 1 green chili, finely chopped
  • 1 tsp ginger, grated
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1/2 tsp ajwain (carom seeds)
  • salt to taste
  • 2 tsp oil, for dough
  • oil or ghee, for cooking
For the Beetroot Tadka Raita
  • 1 cup plain yogurt, whisked
  • 1/2 cup beetroot, boiled and grated
  • 1/2 tsp cumin seeds
  • 1 dried red chili
  • 1 tsp oil
  • salt to taste
  • 1 tbsp fresh coriander, chopped

Method
 

For the Paratha
  1. Combine wheat flour, gram flour, spinach, green chili, ginger, cumin, turmeric, chilli powder, ajwain, salt, and 2 tsp oil in a bowl. Knead into a firm dough adding water a little at a time. Rest for 10 minutes.
  2. Divide into 8 equal balls. Roll each ball into a thin round on a lightly floured surface.
  3. Heat a tawa or flat pan over medium-high heat. Cook each paratha for 1 to 2 minutes per side, pressing with a spatula, until golden and crispy spots appear. Brush with ghee or oil while cooking.
For the Beetroot Tadka Raita
  1. Whisk yogurt in a bowl until smooth. Stir in the grated beetroot and salt. The raita will turn a beautiful pink.
  2. Heat oil in a small pan. Add cumin seeds and dried red chili. When the seeds splutter, pour the hot tadka over the raita.
  3. Garnish with fresh coriander. Serve immediately alongside hot parathas.

Notes

For extra crispiness, roll the parathas thin and cook on a high flame. The beetroot raita can be made ahead and refrigerated for up to 2 days. Approximate nutrition per serving: Calories 365 kcal | Protein 14g | Carbs 55g | Fat 11.5g.