Ingredients:
For The Dough:
1 cup wheat flour
1/2 Tbsp.. oil
salt to taste
½ cup curd
water as required
1 Tbsp.. gram flour
For Stuffing:
3 cups spinach, chopped
½ Tbsp.. oil
salt to taste
¼ Tbsp.. turmeric powder
¼ Tbsp.. red chilli powder
¼ Tbsp.. coriander powder
¼ Tbsp. dry mango powder
¼ Tbsp. cumin seeds
¼ Tbsp. mustard seeds
¼ Tbsp. asafoetida
Method:
Stuffing:
In a pan heat 1Tbsp. oil, add asafoetida , cumin seeds and mustard seeds, let it splutter. Then add the chopped spinach. Stir on medium flame. Add turmeric powder, red chilli powder , coriander powder, dry mango powder and salt to taste. Mix well. Let it cool.
Kneading the dough:
Combine all the dry ingredients of dough making in a deep bowl , add curd and knead into a soft dough using little water. Set aside for 20 minutes.
Rolling and stuffing the paratha:
Roll out the paratha dough into a 3 inch diameter disc, place the spinach stuffing mixture in the centre and bring the edges of the paratha together and pinch to seal it.
Dust the paratha on dry flour and roll to make a large circle, ensuring that the filling does not come out. Stuff and roll the remaining portions of the paratha dough and spinach stuffing mixture the similar way. Once done, cook the paratha using oil till it turns golden brown in colour from both the sides.Serve hot with low-fat curd and pickle of your choice.
