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| Main ingredients | Fresh spinach, Whole wheat flour, Salt, Green chillies, Oil, Ghee |
| Cuisine | Indian |
| Course | Breads |
| Prep time | 35-40 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¾ cup spinach puree
- ½ cup shredded spinach
- 1½ cups whole wheat flour (atta)
- Salt to taste
- 2-3 green chillies, chopped
- 1 tablespoon oil
- Ghee as required
- Yogurt for serving
Method
- Take whole wheat flour in a parat, add salt, green chillies, spinach puree and shredded spinach and knead into soft dough. Add oil and knead again. Cover with a moist muslin cloth and set aside for 30-40 minutes.
- Divide into 8 equal portions. Dust some whole wheat flour on the work top and roll out each into a thick disk, spread some ghee on the surface, sprinkle some whole wheat flour and fold into half.
- Apply some more ghee on the surface, dust some whole wheat flour and fold again into quarter. Dust some whole wheat flour and roll out into not too thin triangles.
- Heat a non-stick tawa and place a parantha over it. Cook on medium heat for 2-3 minutes.
Flip, drizzle some ghee and cook the other side for 2 minutes more. Flip again, drizzle some more ghee and cook, turning sides, till both sides are even done. - Arrange the paranthas on a serving platter and serve hot with yogurt.
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