Ingredients:
• 1 cup – Wheat flour/atta
• 1 cup – spinach/palak, chopped
• 1 tsp – cumin
• 1 tsp – sambar/red chilli powder
• 1/8 tsp – Turmeric powder
• 2 to 3 tbsp – oil
• As needed – salt
• As needed – water
Method:
- Wash the spinach, remove the thick stem from the leaf and chop the leaf roughly.
- Heat a pan with oil and temper with cumin seeds.
- Add the chopped palak and fry on low flame.
- Cook for 2 minutes, without spinach changing its colour.
- Add it to the flour, along with the other ingredients, except water.
- First mix the flour well with spinach and then add water, to make a non-sticky dough, just like roti/chapatti dough.
- Make six equal sized balls and roll out into slightly thick parathas.
- Dust with flour, while rolling whenever necessary.
- Heat a pan, drizzle some oil and cook both sides of the parathas, on medium flame, until the golden brown spots appear.
- Serve with tomato garlic chutney or boondi raita.
- Recipe courtesy: Rak’s Kitchen