Ingredients:
3 cups whole-wheat flour
1 large bunch spinach coarsely chopped ( 500 gms)
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/4 tsp asafoetida powder
1/2 tsp turmeric powder
Salt to taste
Ghee ( butter) to pan-fry the parathas
Preparation:
Grind the spinach into a fine paste in your food processor without any additional water.Add the coriander, cumin, red chilli, asafetida and turmeric powders, salt to taste, garlic paste to the whole-wheat flour. Add the spinach also and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.Keep the dough aside in the refrigerator for 2-3 hours.Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks. Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick). For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha. Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Add a bit of ghee on the top and spread well over the surface of the paratha. The paratha is done when both sides are crispy and golden brown.
3 cups whole-wheat flour
1 large bunch spinach coarsely chopped ( 500 gms)
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/4 tsp asafoetida powder
1/2 tsp turmeric powder
Salt to taste
Ghee ( butter) to pan-fry the parathas
Preparation:
Grind the spinach into a fine paste in your food processor without any additional water.Add the coriander, cumin, red chilli, asafetida and turmeric powders, salt to taste, garlic paste to the whole-wheat flour. Add the spinach also and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.Keep the dough aside in the refrigerator for 2-3 hours.Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks. Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick). For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha. Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Add a bit of ghee on the top and spread well over the surface of the paratha. The paratha is done when both sides are crispy and golden brown.
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