Palak Paratha with Garlic Pickle

Knead the Dough

• In a large mixing bowl, combine 2 cups of atta, carom seeds, salt, and 2 tsp of ghee. Mix until it resembles coarse crumbs.
• Pour in the prepared spinach puree. Begin to mix and knead everything together.
• The moisture from the puree should be sufficient. Knead for 7-8 minutes to form a soft, smooth, and pliable dough. If it's too sticky, add a little flour; if too dry, add a teaspoon of water.
• Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.

Roll the Parathas

• After resting, knead the dough for another minute.
• Divide the dough into 8 equal-sized balls.
• Take one ball, flatten it, and dust it with dry atta.
• Using a rolling pin, roll it out into a circle about 6-7 inches in diameter, maintaining an even thickness.

Cook the Parathas

• Heat a tawa (flat griddle) on medium-high heat.
• Place the rolled paratha on the hot tawa. Cook for about 30-45 seconds until you see small bubbles on the surface.
• Flip the paratha. Apply about 1/2 tsp of ghee on the cooked side.
• Flip again after 30 seconds. Apply ghee to the other side. Gently press the paratha with a spatula to encourage it to puff up.
• Cook, flipping occasionally, until both sides have golden-brown spots. Each paratha takes about 2-3 minutes to cook.
• Repeat for all remaining dough balls, stacking the cooked parathas in a casserole dish or wrapped in a cloth to keep them soft.

Serve

• Serve the hot Palak Parathas immediately with plain curd (yogurt), a dollop of butter, or your favorite Indian pickle (achar).

Once completely cool, transfer the garlic pickle to a clean, dry, and sterilized airtight glass jar. For best flavor, let it mature for 2-3 days at room temperature or in the sun before consuming.