Spinach Paratha
Spinach paratha is a flatbread made by kneading whole wheat flour with spinach and spices, then rolling and cooking on a griddle.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Wheat Flour (sifted) | 500 | Grams |
| Spinach (fresh, washed and finely chopped) | 200 | Grams |
| Water (for kneading) | 250 | Milliliters |
| Yogurt (whole milk based) | 100 | Grams |
| Green Chili (finely chopped) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Cumin Seeds | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil (for kneading and cooking) | 2 | Tbsp |
| Ghee (for cooking) | 5 | Tbsp |
Instructions
- In a large bowl, combine whole wheat flour, chopped spinach, yogurt, green chili, grated ginger, cumin seeds, and salt.
- Gradually add water and knead the mixture into a smooth and soft dough. Add 1 tablespoon of oil while kneading.
- Cover the dough with a damp cloth and let it rest for 20 minutes.
- Divide the dough into 10 equal portions and roll each portion into a ball.
- Flatten each ball slightly and roll it out into a circle of about 15 centimeters in diameter using a rolling pin.
- Heat a griddle over medium heat and place a rolled paratha on it.
- Cook for about 1-2 minutes on each side, applying ghee on both sides, until golden brown spots appear.
- Repeat the process with the remaining dough balls.
- Serve hot with yogurt or pickle.
Kitchen equipment
GriddleRolling Pin