Yield: 1 servings
|1 \N||Recipe paratha dough; (refer introduction|
|1 cup||Spinach cleaned & finely chopped|
|1 teaspoon||Red chilli powder|
|½ teaspoon||Chat masala|
|\N \N||Salt to taste|
|2 tablespoons||Plain flour|
|\N \N||Oil to shallow fry|
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.
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.