Ingredients: 2 cup Whole Wheat Flour,1/2 tablespoon Sunflower Oil,2 Green Chillies,4 cloves Garlic,Coriander (Dhania) Leaves – a handful,1 cup Spinach Leaves (Palak) – chopped,1 teaspoon Ajwain (Carom seeds),Water – for kneading,Salt – to taste,Ghee – or oil to grease the pan
Time in minutes: 40 Servings: 4 Course: North Indian Breakfast Diet: High Protein Vegetarian
Instructions: To begin making the Whole Wheat Spinach Paratha, blend spinach, coriander, garlic and chilies in a mixer grinder to make a paste.Add this paste to the wheat flour. Add salt to taste, ajwain and oil to the mixture and knead together to make to a smooth dough. Add water if required.Divide the dough into equal lemon size portions. Take one portion and dust in dry flour. Flatten the ball with your fingers and roll the rough into a 5 to 6 inch diameter circle. Heat the non-stick tawa and place the rolled spinach paratha on the tawa. Cook till small blisters appear on the surface. Flip and cook the roti on the on the other side as well.Flip a couple of times to get the parathas browned and cooked well on both sides. Smear ghee on top and transfer into a plate and serve. Serve Wheat Flour Spinach Paratha with Raw Mango raita orAvocado raita or any raita of your choice.