Ingredients
Equipment
Method
To make the dough :
- Remove the stalk of the spinach leaves. Wash them thoroughly, cut and blanch. Make a paste of it.
- In a wide bow, take wheat flour, add ghee, salt and spinach puree to it.
- Mix it thoroughly.
- Use small quantity of water and make a stiff dough.
- Cover it with a muslin cloth and keep it aside for ten minutes.
To make the stuffing:
- Boil the potatoes in a pressure cooker for two whistles.
- Grind green chilli and ginger together.
- Once the pressure releases by itself, peel the potatoes and mash them
- Add chilli powder, salt, chat masala and the ginger chilli paste to it.
- Mix and keep it aside.
To make parathas:
- Heat a skillet.
- Take a small ball of the dough. Roll it into a small circle.
- Take a small ball of the filling, put it the centre, seal the edges together and flatten it slowly between the palms.
- Using a little flour, roll it gently to a small paratha.
- Put it on the skillet. After a few seconds, turn it to the other side and brush some oil over it.
- Flip it and now smear oil on the reverse side.
- Once it is golden in colour, pput a little ghee and remove it.
- Serve it with pickle and curd.
Notes
Incase, you need it spicier, add another half teaspoon of chilli powder.
Using of ghee for roasting is optional, but it gives a good taste.
Using of ghee for roasting is optional, but it gives a good taste.