Spinach parathas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe paratha dough; (refer introduction | |
| 1 | cup | Spinach cleaned & finely chopped |
| 1 | teaspoon | Red chilli powder |
| ½ | teaspoon | Chat masala |
| Salt to taste | ||
| 2 | tablespoons | Plain flour |
| Oil to shallow fry | ||
Directions
The spinach must be towel dried well.
Or else the filling will ooze out and make rolling difficult.
Mix all dry ingredients together.
Roll a lump of dough as for paratha.
Spread some spinach over it.
Sprinkle some dry mixture all over.
Make a tight swiss roll. Now twist into a coil.
Press together and reroll to full size.
Shallow fry as given in introduction.
Serve hot.
Making time: 25 minutes
Makes: 7-8 parathas
Shelflife: Best fresh
Variation: Use chopped fenugreek leaves instead of spinach.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.