Thursday, January 20, 2011

Spinach Parantha

  • 3 cups Whole wheat flour
  • 1 1/2 cups Spinach finely chopped
  • 1/2 tsp Salt
  • 1/2 tsp Red chili powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Caram seeds (ajwain/voman)
  • Oil

  1. Wash the spinach and finely chop them.
  2. Put the spinach in a bowl, add the whole wheat flour, salt, red chili powder, garam masala, turmeric powder and caram seeds.
  3. Mix them all well. Add water little by little, gather all the flour together to form a hard firm dough.
  4. Add 1 tsp of oil to it and knead the dough.
  5. Close the lid and leave it to rest for 30-40 mins.
  6. Now take the dough, it will be soft as the spinach releases some amount of moisture.
  7. Divide into equal lemon sized balls.
  8. Dust the floor with dry wheat powder and roll the balls to a small disc shape.
  9. Brush little oil and fold it into half and again to half to form a triangle shape.
  10. Now Roll them once again towards the sides forming a big triangular parantha.
  11. Heat a flat pan, when hot place the parantha gently on the pan.
  12. Fry them both the side applying little oil till light brown.
  13. Remove and place on a paper towel.
  14. Repeat with other balls in the same way.
  15. Cover all the spinach paranthas with a lid until serving time.
  16. Serve with any curry/gravy, pickles or plain yogurt.

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