Spinach Thepla(palak paratha)(पालक पराठा):
Spinach Thepla or palak Thepla/paratha is a healthy and easy variation of Indian flatbread. Where spinach puree, wheat flour and spices are kneaded together to make parathas/ Thepla.
Spinach(Palak) Thepla recipe(step-by-step with photo)
- Combine wheat flour, spinach puree, salt, oil, yogurt, Caroma seeds, turmeric and green Chilli in a bowl.
- Add water as needed to make smooth, soft dough Knead the dough.
- lightly greased surface to make it smooth and pliable.
- Let the dough rest at least fifteen minutes.
- Divide the dough into equal parts. Roll each one into a smooth ball and press flat.
- Take one dough ball and press it lightly on both sides on a surface covered with dry flour
- Using a rolling pin, roll the dough into a circle about five to six inches.
- Heat a tava (griddle) over medium-high heat.
- Place the thepla in the tava (griddle).
- As it cooks, the dough will change colour and have a dryer look.
- Turn the thepla over using a spatula.
- You should see golden-brown spots on the semi-cooked side.
- Spread a few drops of oil onto the thepla using a spatula evenly around its surface and flip the Thepla Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through.
- It may puff up in some areas.
- Flip The Thepla over again and repeat this process, cook, until light golden brown spots appear on both sides.
- Transfer it to the plate. Repeat this process with the remaining dough balls, and cook them in a similar way.
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Suggestions:
- Serve them hot with tea, pickle, chutney, yogurt.[br]Make sure that dough is soft and smooth.
- If the dough starts sticking, dust it with more flour.
- You can use blanched onion puree and garlic paste for variation.
- Do not use any dry flour toward the end of the rolling, as it will make the Thepla dry.
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Malai Modak (Paneer Modak)
This Malai Modak is a traditional Indian sweet made using milk solids and flavourings. Preparing for festivals like Ganesh Utsav is a great sweet. We can flavour it with cardamom powder and saffron for a delicious flavour to the Modak.
Yield: 10
Calories:
Materials
- 1/4 cup Milk powder
- 1/2 cup Condensed milk
- 200 grams paneer
- 1 teaspoon Ghee
- 1/4 teaspoon Cardamom powder
- 1 pinch Saffron
- 1 tablespoon Milk
Instructions
Preparation:
- Add crushed saffron to the warm milk and Keep it aside.
Modak Dough
- Mash the Paneer with the palm of a hand or blend in a blender until smooth and creamy.
- In a heavy bottom pan, over a medium flame add 1 teaspoon of ghee.
- Add mashed paneer and cook for 2 minutes.
- Add Milk Powder and condensed milk, mix them well and cook over medium flame while stirring constantly.
- Finally, add cardamom powder and mix thoroughly.
- Cook the mixture on medium heat, by stirring continuously until the mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 8 minutes (depending on the type of pan, amount of heat and quantity of the mixture).
- Remove from heat and mix it well. Transfer the Paneer to a Plate and let it cool off until the paneer becomes just lukewarm. Allow it to cool for 3 –4 minutes. Now the mixture is ready to make a Modak pedas out of it.
Modak balls
- Once you are able to handle the mixture, grease your palm with a little ghee and knead it like a dough 2-3 times to make it smooth.
- Now the mixture is ready to make a Modak out of it. Divide the dough into equal portions and roll them into balls.
Mould:
- Grease the mould using ghee and start shaping while still the mixture is warm. Put the ball inside the mould, keep the mould close, and start stuffing tightly from the bottom hole. Then open and gently unmould. Keep arranging on the plate.
Garnish
- Finally, garnish with saffron milk.
Serve:
- Serve to Lord Ganesha and enjoy the festival with family and friends.
Video
Notes
Suggestion:
Paneer: Instead of ready-made paneer, you can prepare fresh paneer at Homemade for paneer Modak. Kesar Modak Peda: For this variation, we have to mix a pinch of Saffron into two teaspoons of warm milk for 15 minutes, then add it to the Modak mixture to give it a nice yellow tinge. For aroma: You can also add a teaspoon of rose water or kewda water to the mixture. Silver/gold Leaf: Just like this kaju katli, We can decorate the top with edible silver leaf or gold leaf. Kesar elachi modak: I have added cardamom powder, but you can add saffron and cardamom both for warm and pleasant flavours.Storage Suggestions
We can store Malai Modak Peda in an airtight container in the fridge. Always store them in a single layer in the container, or use parchment paper between them to avoid sticking. We can keep Modak Peda in an airtight container for up to 2 days at room temperature. But if you live in hot weather, do not keep them at room temperature. Store them in the fridge. Modak Peda will last for 2 weeks if stored in the refrigerator in an airtight container.
पालक पराठा:[Spinach Thepla | Palak Paratha | How to make Spinach(Palak)Thepla(with step by step directions)
Main Ingredients: Spinach and wheat flour (पालक, गेहूं का आटा)Level of Cooking: Easy
Yield: 12 thepla
Calories: 100kcal
Materials
- 2 cups whole Wheat Flour for dough
- 1/2 cup wheat flour for dusting
- 1.5 Cup Spinach Puree
- 1 teaspoon green chilli finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt or to taste
- 2 teaspoon oil
- 1 tablespoon Oil for cooking
- 1/2 teaspoon red chilli powder, optional
- 1/4 cup Yogurt dahi(दही)
- 1/2 teaspoon carom seeds ajwain, optional
Instructions
preparation
- Combine wheat flour, spinach puree, salt, oil, yogurt, Caroma seeds, turmeric and green Chilli in a bowl.
- Add water as needed to make smooth, soft dough Knead the dough.
- lightly greased surface to make it smooth and pliable.
- Let the dough rest at least fifteen minutes.
method:
- Divide the dough into equal parts. Roll each one into a smooth ball and press flat.
- Take one dough ball and press it lightly on both sides on a surface covered with dry flour.
- Using a rolling pin, roll the dough into a circle about five to six inches.
- Heat a tava (griddle) over medium-high heat.
- Place the Thepla in the Tava (griddle).
- As it cooks, the dough will change colour and have a dryer look.
- Turn the Thepla over using a spatula.
- You should see golden-brown spots on the semi-cooked side.
- Spread few drops of oil onto the Thepla using a spatula evenly around its surface and flip the Thepla Using your spatula, lightly press the entire surface of the Thepla to help it cook all the way through.
- It may puff up in some areas.
- Flip The Thepla over again and repeat this process, cook, until light golden brown spots appear on both sides.
- Transfer it to the plate. Repeat this process with the remaining dough balls, cook them in a similar way.
Notes
- Serve them hot with tea, pickle, chutney, yogurt.[br]Make sure that dough is soft and smooth.
- If the dough starts sticking, dust it with more flour.
- You can use blanched onion puree and garlic paste for variation.
- Do not use any dry flour toward the end of the rolling, as it will make the Thepla dry.
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