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Spinach Paratha June 17, 2007

Posted by live2cook in Flat and Fried Breads.
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Whether it is a simple dinner or a filling brunch, healthy breakfast or a quick fix lunch, my vote will be for paratha, the stuffed flat bread of India. If you are looking for a recipe that gives room for multi grains and vegetables, paratha serves the purpose well. I am a paratha fanatic that we eat paratha at least thrice a week in different meals with different variety.

This post is about “Spinach Paratha” , a recipe by Tarla Dalal. Long time back, I signed up for a regular membership in Tarla Dalal’s website. I receive periodic emails from them and writing down the recipes that are unique is my favorite hobby or pass time.

I added whole wheat flour and barley flour for the dough.

The Recipe is:

For the dough:

1/2 cup All purpose flour
1/2 cup whole wheat flour
1/4 cup barley flour
1 teaspoon salt
2 teaspoons oil
1/4 cup water

For the filling:

1 cup spinach cleaned and finely chopped
1 teaspoon red chilli powder
1/2 teaspoon chat masala (look for this in Indian/Asian groceries)
1 teaspoon salt
2 tablespoons all purpose flour

Method:

1. Mix the ingredients for dough and knead to a soft and pliable dough.
2. Pat the spinach in a paper towel. If you are using frozen spinach, thaw and take it in a clean kitchen towel. Wring the towel to remove the excess water.
3. Mix all the ingredients for the filling, in a small bowl.
4. Roll a lime sized dough in to a 4 to 6 inch disc and sprinkle some filling.

spinach roti - sprinkled

5. Roll the disc in to a log starting from one end to other and pinch to seal the ends.

spinach roti - log

6. Twist the log like a coffee roll.

spinach roti - spiral

7. Flatten and roll carefully into a 6 inch disc.

spinach roti - re rolled

8. Cook in a hot griddle until brown spots appear. Flip and cook the other side and serve with yogurt, salad and a simple dal.

spinach roti - cooked

Note: If you don’t have time to roll it like a spiral, roll two 6 inch discs, sprinkle the filling in one disc, top with the other disc and pinch seal the ends. Cook in a hot griddle and enjoy.

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Comments»

1. viji - June 17, 2007

Nice presentation. It looks perfect. Viji

2. Asha - June 18, 2007

OH MY!!! How beautiful and yummy! I am craving for some now!!

3. mallugirl - June 18, 2007

nice way of rolling the parantha. It looks so pretty.u don’t add any dahi to the dough?

4. Suganya - June 18, 2007

Lovely presentation with detailed photos..

5. live2cook - June 21, 2007

Viji, Asha, Suganya – Thank you!

Mallugirl – Most of the time I do not use Dahi while preparing the dough. Adding dahi brings in its flavor and also some sourness that it might have.


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