Ingredients :

Serves: 2 or more

1 cup whole wheat flour

1 bunch Spinach wash and cut

2 green chilly finely cut

Salt to taste

1 tsp red chilly powder

1/2 cup oil

Method

First make the dough. See my aloo paratha recipe for instructions.

Mix the spinach, green chilly and red chilly powder and keep aside.

Take the dough and divide it into equal sized pieces that are a little bigger than a golf ball. Take a flat pan and put on the gas at slow heat. After that, take one piece of dough and press it between your hands or use a rolling pin to make a flat disc with a diameter of 4 inches. Spread ¼ tsp of oil on it and then put about ¼ cup of the stuffing with salt in the middle of the piece. Then, pick up the sides of the piece of dough and pull them together at the top. The stuffing should basically be “wrapped” inside the dough. Then, roll out the dough to the size of a medium tortilla, or with a diameter of around 6-7 inches.

Now, take the flat pan and start it at medium heat. A paratha is cooked in a similar way to a tortilla. Spread ½ tsp of oil on the pan, and then put the paratha in the pan. Cook the paratha so that it is golden brown on both sides. Your paratha is ready!

Serve hot with yogurt (dhai) and pickle (achaar) or tea

Variation: Rather than stuffing the parathas with spinach, try just mixing the spinach in with the dough – children tend to love it.