Palak parathas
1 hour
Serve immediately as they tend to lose crispiness when stored. Serve with your favourite curry, chutney and raita.
1 person made this
Ingredients
Serves: 10
- 250g wholemeal flour
- 4 tablespoons gram flour
- 1/2 tsp chilli powder
- 1 tsp salt
- 1 tsp fennel seeds, coarsely ground
- 1/2 tsp cumin seeds
- 2 tbsp vegetable oil
- pinch of bicarb
- 100g finely chopped fresh spinach
- 60ml vegetable oil for frying
Method
Prep:30min ›
Cook:30min ›
Ready in:1hr
- Mix flours, spices and bicarb together. Rub in oil. Add spinach, then enough water (approx 250ml) and knead until the dough is stiff but pliable.
- Divide the dough into 12 equal portions and shape into round balls. Flatten each ball and roll out into discs about 10cm in diameter. Coat the surface with a little oil, the fold the disc over to make a semicircle. Spread a little more oil over the top surface, then fold in half and in half again into a triangle. Then roll out into a disc about 15cm in diameter.
- Heat a frying pan or tava over medium heat. Add a little oil and then lay a paratha in the pan. Turn over when the one side is cooks. Coat the top with a little oil and fry until golden brown on both sides.
