Spinach Paratha
The advantage of these parathas is that they travel really well and retain their softness even after 36-48 hours.
Servings: 16 parathas
Equipment
- Blender
- Steamer
Ingredients
For the spinach puree
- 5 oz fresh spinach washed
- 10 sprigs fresh cilantro washed
- 3-4 cloves fresh garlic peeled
For the dough
- 1 large potato boiled, peeled and grated
- 2 cups whole wheat flour atta
- 1 tbsp oil
- 5 tbsp oil for frying the parathas
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp roasted cumin seed powder can use regular
- 1 tsp garam masala can use chaat masala
Instructions
For the spinach puree
- Place all the puree ingredients in a pan with 1/2 cup waterCover and steam till softAllow to coolBlend and pour into a large mixing bowl
To make the dough
- Add the grated potato and the whole wheat flour to the bowlAdd 1 tbsp oil and the spice powdersKnead all into a soft doughAdd some water saved from steaming the spinach only if needed while making the doughCover the dough and allow to stand for 15 mins
To make the parathas
- Heat a griddle and pour some oil into a bowl for frying the parathasRoll out the parathas in a single layer like you would roll out a phulkaThere is no need to add oil and fold it while rollingPlace the rolled out paratha on the hot griddle and cook on both sides briefly, till pale brown spots begin to appearThen spread 1/2 tsp oil on the top surface and flip itSpread another 1/2 tsp oil on the other side and allow them to cook on both sides till dark brown spots appearRemove from the griddle
Store or serve
- Allow them to cool completely if you are packing for travel purposesWhen completely cooled, place them in a ziploc bag between wax paperRefrigerate till ready to serveORServe hot with a side of pickle or raita