Palak Paratha

Ingredients:
Filling
Half a bunch- Palak (Washed and drained)
2- Boiled Potatoes

Tempering:
1/2 tsp- Hing (asafoetida)
1/4 tsp- red chilli powder
1 tsp- coriander powder
2 tsp- oil

Masala paste :
2 tsp- Cumin seeds
1 inch- Ginger
3-4 - Green chillies (according to spice levels)
1 inch- cinnamom
3-4 - cloves
2 - cardamoms
salt to taste

Paratha
2 cups- whole wheat flour
3 tbsp- oil
Sufficient amount of water to knead the flour into a smooth dough

Process:
Make the paratha dough just like the way you would for making roti. For the roti recipe, click here.
Knead it really well for 15-20 mins into a smooth dough. The Paratha dough has to be really soft with good elasticity. Smear the dough with 3 tbsp of oil and allow it to sit for minimum 30 mins.


Pictoral

1. Boil the spinach and squeeze out the water. Make it into a fine paste.
Meantime boil the potatoes separately, remove the skin and smash them.
Heat oil in a small pan, add the tempering ingredients.Then the ground paste of masalas. Fry them for 2 mins until the raw flavor of the spices goes away. Now add the spinach paste and saute them until the moisture content gets evaporated. Add this to the smashed potatoes. Give it a good mix and make small spinach balls out of it.

2. Make equal number of small dough balls of the paratha.

3. Roll out the dough ball to a small radius enough to cover the spinach filling.

4. Cover the spinach filling without any tear.

5. Dust the roll with enough flour.

6. Spread it out evenly in thickness with your hand. This prevent from tear and spill out.








7. Then use a rolling pin to roll it out big and thin.

8. Place the paratha on a heated tava. Flip it after a couple of seconds.

Wait until both the sides of the paratha are cooked and apply ghee. Serve it hot with fresh cream or yogurt.