Ingredients:

• 250g – whole Wheat flour
• 4 tbsps – Chana flour
• 1/2 tsp – chilli powder
• 1 tsp – salt
• 1 tsp – Fennel seeds coarsely ground
• 1/2 tsp – Cumin seeds
• 2 tbsp – vegetable
• 2 tbsps – oil
• A pinch of sodium bicarbonate
• 100g – finely chopped fresh Spinach
• 60 ml – vegetable oil for frying
• 250 ml – water

Method:

1. Mix flours, salt, chilli powder, fennel seeds, cumin, oil and sodium bicarbonate.
2. Add spinach and water to the flour mix. Knead into a dough.
3. Divide the dough into 12 equal portions and shape into round balls.
4. Flatten each ball and roll out into parathas.
5. Coat the surface with a little oil and fold the paratha to make a semi-circle.
6. Spread a little more oil and fold into a triangle.
7. Then roll out into a paratha.
8. Cook a paratha on a tawa over medium till both sides turn golden brown.
9. Repeat with the rest of the dough.
10. Serve warm with raitha.

Recipe courtesy of Varsha