Spinach Puree Paratha
Another paratha in my kitty 🙂 I already have a recipe of spinach leaves paratha in the blog along with a couple of other stuffed parathas. But this time I decided to make parathas using spinach puree. The bright green colour of they parathas are visually quite appealing. The spinach puree not only makes it more healthier and nutritive, but imparts a very
soft texture to the parathas too. The dough looks like some modelling clay; very elastic and pliable.
Pair it with a dip or raita or pickle. It an be an excellent tiffin box dish for your kids. Alternatively, you can make pooris too with the same dough. If you want to make it more tasty and nutritive, you can stuff it with some grated paneer or cheese. Enjoy cooking 🙂
Ingredients:
- Whole wheat flour 2 cups
- Spinach leaves a big bunch
- Salt to taste
- Green chilies 3-4
- Garlic cloves 3-4
- Cumin seeds 1/4 tsp
- Refined oil as required
Method:
- Clean and wash the spinach leaves. Wash them well and drain.
- Boil water in a flat pan and blanch the spinach leaves for 3-4 minutes.
- Strain and transfer them to a bowl of ice water.
- Strain and make a smooth puree along with salt, green chilies and garlic cloves.
- Transfer the puree into a big mixing bowl and add the flour into it.
- Mix well and knead into a smooth dough. Add water only of necessary.
- Cover the dough with a moist towel and allow it to rest for atleast half an hour.
- Take medium size balls of the dough and roll it into a disc of 6 inch diameter. Apply some oil on the surface and fold it into a square.
- Roll again into a square paratha of around 7-8 inches.
- Heat an iron skillet and cook the parathas with some oil till it’s golden on both sides.
- Serve hot with raita or pickle or curd.
