Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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.
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.