Ingredients:
• 250 g whole Wheat flour
• 4 tbsp gram flour
• 1/2 tsp chilli powder
• 1 tsp salt
• 1 tsp fennel seeds, coarsely ground
• 1/2 tsp Cumin seeds
• 2 tbsp vegetable oil
• A pinch of baking soda, optional
• 100 g fresh spinach, finely chopped
• Oil
Method:
- Mix flours, salt, chilli powder, fennel seeds, cumin, oil and baking soda.
- Add spinach to this.
- Knead with water until the dough is stiff but pliable.
- Roll out into parathas of about 10 cm in diameter.
- Coat the surface with a little oil and fold the paratha over to make a semi-circle.
- Spread a little more oil on the top surface and then fold the semi-circle into a half to make a triangle.
- Enlarge the paratha.
- Shallow-fry the paratha on a tawa over medium heat with a little oil.
- Fry until golden brown on both sides.
- Serve immediately with chutney and raitha.
Recipe courtesy of Varsha