Spinach Paratha is a perfect way to enjoy the goodness of spinach. This Indian recipe for unleavened flat bread is a little different from the traditional stuffed version of paratha. My kids love these parathas and I have found this to be an easier way of getting them to eat the leafy greens! Parathas can be served with chutneys, pickles, raitas or any curry.
Ingredients
- 1 ½ cups Wheat Flour
- 1 tbsp Oil
- ½ cup Frozen Spinach
- ¼ cup Plain Yogurt
- Salt, to taste
- 2 cloves Garlic
- ¼ tsp Turmeric Powder
- Quarter tsp Roasted Cumin Powder
- ¼ tsp Red Chilli Powder
- Oil, for cooking
- Water, for kneading (lukewarm)
Directions
- In a bowl, add flour and oil and mix until oil is well incorporated into the flour. Keep aside.
- In a blender, add remaining ingredients except oil and water. Grind to a smooth paste. Add the above mixture to the flour and form a medium firm dough.
- Form dough into a ball and rub a few drops of oil on it to prevent drying. Cover and keep for 15-20 minutes.
- Heat skillet on medium heat. Knead dough once and divide into golf ball size portions.
- Roll one portion into a smooth ball and flatten it out into your palms. Dip into dry flour to prevent it from sticking to surface while rolling.
- Roll dough out into a 5-6 inch disc. Smear oil onto half of the disc and sprinkle a pinch of dry flour onto it. Fold disc into a semi-circle. Smear oil onto 1/2 of the semi-circle and sprinkle dry flour onto it.
- Fold semi-circle into half to form a triangle. Dip into dry flour once more. Roll triangle out into paratha. You can choose to keep the triangle shape or roll it into a round shape.
- Place paratha onto your skillet. Wait until bubbles appear before flipping it over.Wait another 20-30 seconds, lightly smear oil onto the top and flip over.
Press gently with a spatula to make the paratha balloon up. Lightly smear oil on this side and flip again. - Place cooked paratha in an insulated container and repeat process for remaining parathas.
- Serve hot with curry, yogurt, pickle or butter.
