Spinach parathas

Yield: 1 servings

Measure 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

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.

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