Unleavened Indian flatbread called Spinach Paratha is a delicious, nutritious food that is soft inside and crispy outside.
Ingredients
2 cups whole wheat flour
200 to 250 grams spinach
1 or 2 green chilies, finely chopped
4-6 teaspoon oil or ghee
1 pinch asafoetida
1 tbsp garam masala
Salt
Method
1. Blend the ginger, green chilies, and cleaned spinach in a food processor. Mix them with 1/2 cup of water to make a smooth paste. Little more than a ½ cup of spinach puree is produced as a result.
2. Add wheat flour, palak puree, garam masala, asafoetida and salt in a deep bowl. Mix well.
3. Add very little water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for at-least 10-15 mins.
4. Divide the dough into equal-sized balls.
5. Using a chapati roller, roll the parathas to a diameter of 3 inches.
6. On a hot tawa, cook it on both sides while adding some ghee to the top.
7. Serve hot with curd, pickles, raita, or ketchup,
Ingredients
2 cups whole wheat flour
200 to 250 grams spinach
1 or 2 green chilies, finely chopped
4-6 teaspoon oil or ghee
1 pinch asafoetida
1 tbsp garam masala
Salt
Method
1. Blend the ginger, green chilies, and cleaned spinach in a food processor. Mix them with 1/2 cup of water to make a smooth paste. Little more than a ½ cup of spinach puree is produced as a result.
2. Add wheat flour, palak puree, garam masala, asafoetida and salt in a deep bowl. Mix well.
3. Add very little water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for at-least 10-15 mins.
4. Divide the dough into equal-sized balls.
5. Using a chapati roller, roll the parathas to a diameter of 3 inches.
6. On a hot tawa, cook it on both sides while adding some ghee to the top.
7. Serve hot with curd, pickles, raita, or ketchup,
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