Spinach and Carrot Paratha

Serving: 3 
Time:30 min
Ingredients:
Spinach blanched 1 and 1/2cup and 1/2 cup chopped
Carrot 1 cup grated
Green chilies 2 paste
Garlic 4 cloves paste
Cumin Seeds 1tsp
Sesame 1tsp
Whole wheat flour 2 cups
Red chili powder 1/2tsp
Turmeric powder 1/4tsp
Asafetida pinch
Oil 1tsp to knead the dough
Oil or butter to roast the parathas
Salt to taste

Method:
  1. Blanched spinach puree: Wash spinach leaves and soft stem thoroughly in cold water. Then Boil 2 cups of water, turn off the gas flame. Now  add spinach leaves with soft stems, cover it with lid and keep it for 5 to 7 min. then drain out water and make puree of blanched spinach with the help of blender.
  2. In a bowl add wheat flour, salt, turmeric powder, red chili powder, green chili and garlic paste, asafetida, cumin seeds, sesame seeds, grated carrot and chopped spinach. Mix all together. And knead the dough with blanched spinach puree. (use water if needed).
  3. Now take medium size ball from the dough, roll it into a small circle then apply oil or ghee on it, sprinkle some dry wheat flour then fold it into half to form semi circle then again apply oil on the semicircle surface and sprinkle dry flour and fold to form a triangle.
  4. Then dip it in a dry wheat flour and star rolling the paratha (medium sized).
  5. Heat a pan and roast paratha from both the sides nicely with oil, butter or ghee.
  6. Serve with pickle, curd or any kind of chutney.

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