PALAK PARATHA

Ingredients:

·         2 cups atta/whole wheat flour

·         pinch of salt 

·         1 cup spinach puree (wash, blanch and puree 2 bunches of spinach)

·         1/2 – 3/4 tsp red chili powder

·         1/2 tsp coriander powder

·         3/4 tsp carrom seeds

·         salt to taste

METHOD:

• ·         Prepare a soft pliable dough of the atta/whole wheat flour, palak puree, carrom seeds, red chili powder, coriander powder and salt. Add little water if necessary while preparing the dough. Allow to sit for 3-4 hrs.
• ·          Pinch off large lemon sized balls from the dough. Dust some flour on the working surface and roll each ball to about 5-6″ in diameter. Drizzle a few drops of ghee or oil and spread it around the paratha. Dust a little flour all over.
• ·         Use a knife and cut 3 inches from the center of the paratha to one end of the rolled out paratha. Take the cut end of the paratha and roll it towards the other end of the paratha (towards the cut side). See picture above.
• ·          Flatten it lightly with your palm. Dust the working surface and roll out a thick paratha. Prepare with the rest of the dough.
• ·         Heat a tawa and place on high flame. Place paratha on the hot tawa. Cook on both sides till brown spots appear and the paratha is cooked. Drizzle ghee on both sides and serve hot.