Sunday, 1 August 2010
Spinach Paratha-Indian flatbreads with a twist. Wheat flour and pureed spinach made in to a dough, rolled out in unique triangle shapes and cooked on a tava.Flaky and tasty they taste delicious with mango pickle or any curry .These are simply perfect for that fast tea time/ lunch snack.
2 cups whole wheat flour
400 grams fresh spinach
1 teaspoon fenugreek seeds
1 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon oil
4 tablespoons oil for cooking paratha in
2 tablespoons plain flour for rolling parathas.
1.Wash and chop the spinach into ribbons.
2.Place the spinach in a microwaveable bowl cover with 2 tablespoons water and add the fenugreek seeds and blanch for 3 minutes on high.
3. Remove spinach from microwave and blend to a fine puree.
4. In a bowl add the wheat flour, salt and turmeric.
5. Rub in 1 tablespoon oil and add the spinach puree as needed to make a soft dough.(Depending on the wetness of the puree and the brand of flour used, you may have a little left over or you may find to bring dough together you may need to add 1-2 tablespoons water.Judge this yourself)
6. Knead the dough, cover and leave aside to 15-30 minutes.
7. Divide the dough in to 10 balls.
8. Take one of the balls dip in dry flour and roll out to a 6 in round paratha.
9.Spread a little oil on the paratha and sprinkle with some plain flour.
10. Fold the paratha in half and spead a little more oil and sprinkle some plain flour and fold into a quarter.You will have a triangle shape.(Reason for doing this is to make paratha flaky)
11. Dust this triangle in some dry flour and roll out a paratha keeping the triangle shape.
12. Heat a tava and place the rolled paratha on it, when bubbles start to form flip the paratha.
13. Spread a little oil on to this side and flip again . Repeat for 2nd side.Paratha is ready when brown spots start to appear on it.
14.Remove from tava and repeat for rest of dough.
Serve with yoghurt and mango pickle.
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Sharmis passion-Lets munch tea time snacks
Labels: Indian Flat Breads
A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.