Thursday, Dec 20 2007

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Spinach Parathas

Ingredients

1 recipe paratha dough (refer introduction
1 cup spinach cleaned & finely chopped
1 tsp. red chilli powder
1/2 tsp. chat masala
salt to taste
2 tbsp. plain flour
oil to shallow fry

Method

1. The spinach must be towel dried well.
2. Or else the filling will ooze out and make rolling difficult.
3. Mix all dry ingredients together.
4. Roll a lump of dough as for paratha.
5. Spread some spinach over it.
6. Sprinkle some dry mixture all over.
7. Make a tight swiss roll. Now twist into a coil.
8. Press together and reroll to full size.
9. Shallow fry as given in introduction.
10. Serve hot.

Making time: 25 minutes
Makes: 7-8 parathas
Shelflife: Best fresh

Variation: Use chopped fenugreek leaves instead of spinach.

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