Recipe : Indian Yield : 10 nos.
Preparation Time : 20 mins Cooking Time : 5 mins each
Ingredients :
3 cups wheat flour
1/2 cup water
1 tsp salt
2 cups spinach leaves
1/2 tsp chilly powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tsp cumin seeds
1/4 tsp asafoetida powder
1/4 cup oil or clarified butter (ghee)
Method :
1. Heat a saucepan. Pour water and bring to boil.
2. Now add spinach. Cook for 3 to 4 mins.
3. Sieve water from cooked spinach. Keep aside to cool.
4. In a blender add cooked cooled spinach and make a fine paste.
5. In bowl add wheat flour, salt, chilly powder, coriander powder, cumin seeds, turmeric powder, cumin powder, asafoetida powder, 2 tsp oil or ghee. Mix well.
6. Now pour spinach paste and water. Mix well. Prepare a soft dough.
7. Apply oil on top of the dough. Keep it aside for 10 mins.
8. Make 10 balls from the dough. Follow steps 9 to 15 for each ball.
9. Using rolling pin roll out the dough ball into paratha shape. Cut into square shape.
10. Cut into long strips.
11. In between strips apply oil or ghee and dust with wheat flour.
12. Now Place strips one above the another.
13. Now press and pull the thickened strips gently. Roll the strip into a ball.
14. Press the dough balls gently.
15. Using rolling pin prepare paratha. If required dust with wheat flour.
16. Heat a griddle. Add little ghee or oil.
17. Cook parathas on both sides.
18. Relish with curd, kadai (recipe: http://avanicancook.blogspot.com/2016/05/kadai-paneer.html )paneer , chundo or chutney.
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