Spinach paratha
This is a gourmet paratha.
Ingredients
For dough:
- Whole wheat flour 2 cups
- Oil 5 tbsps (very essential)
- Salt 1 tsp
- Water 1.25 cups
For filling:
- Spinach 5 cups
- Oil 1tbsp
- Salt 1 tsp
- chili powder to taste
Procedure
To make dough
- Mix the wheat flour, salt and oil till the mixture becomes crumbly.
- Add the water gradually and knead the mixture into a smooth dough (around 10 minutes).
- Apply a thin coating of oil around the dough to prevent drying.
- Cover and let it rest for atleast 10 minutes.
To make filling:
- Chop the spinach leaves and saute them in the oil.
- Add the spices and let the mixture cool.
- Squeeze the water out of the spinach
Roll out and cook the parathas.
- Take a ball of dough. For a shphere around 2 inches in diameter.
- Roll into a 5″ circle with long uniform strokes.
- Use all-purpose flour for dusting.
- Spread 1 tbsp spinach mixture.
- Pull dough inwards and press at center gently to for a triangle.
- Roll out into thin triangle around 1.5 mm thick.
Cook
- Heat griddle on medium high.
- Place paratha.
- Cook on each side for 1 minute.
- Baste surface with ghee or butter.
Tip: Try the same covering with any vegetable filling of your choice.
Ragi Roti with Bell Pepper Curry
For Roti
Ingredients
- Ragi flour 1 and 1/4 cups
- All purpose flour 1 cup
- Oil (olive or vegetable) 2 tbsps
- Salt 1tsp
- Water, (lukewarm) 1 cup
Procedure
1. Mix the ingredients to make a dough
2. Roll out into 7 inch diameter rotis/tortillas.
3. Cook on griddle/tava.
For Bell Pepper Curry
Ingredients
- Green Bell Pepper, diced 3
- Besan 3 tbsps
- Onion, finely chopped 1/2 cup
- Oil 1 tbsp
- Black mustard seeds 1/4 tsp
- Cumin seeds 1/2 tsp
- Turmeric 1/2 tsp
- Chilli powder 1/8 tsp
- Salt to taste
- Water 1 tbsp
Procedure:
1. Preheat a pan, dry roast the besan on medium. Stir continously. Take it off the heat once it starts browning. It takes around 7 minutes on my electric burner.
2. In a seperate pan, heat the oil.
3. Add the mustard seeds, once they start spluttering add the cumin seeds. Once the cumin seeds start browning add the onion.
4. Add the chilli powder, turmeric.
5. Once the onion turns transclusent, add the green bell peppers.
6. Once the bell peppers are cooked add the salt and roasted besan. Stir continuously.
7. Sprinkle the water and reduce heat to medium low. Let it cook for 5 minutes.
Spinach roti
Ingredients
- Wheat flour 2 cups
- Oil (olive or vegetable) 2 tbsps
- Salt 1tsp
- Water, (lukewarm) 1 cup
- Spinach 2 cups
Procedure
If using food processor to make the dough (I use the metal S-blade.):
1. Put the flour, oil, salt in the food processor and pulse the contents so they are blended.
2. Add the chopped spinach and pulse the contents to blend. Mixture will have a coarse texture and a green shade due to the spinach.
3. Add the lukewarm water and switch on the food processor. Mixture should form dough.
4. Roll out into 7 inch diameter rotis/tortillas.
5. Cook on griddle/tava.
Cornflour roti
Ingredients:
- Corn flour 1 and 1/4 cups
- All purpose flour 1 cup
- Oil (olive or vegetable) 2 tbsps
- Salt 1tsp
- Chilli/Cayenne pepper powder 1/2 tsp
- Cilantro chopped 1/4 cup
- Grated garlic 1/2 tsp
- Water
Procedure
- Mix the flours and spices. Add water gradually to make dough.
- Roll out into 7 inch diameter rotis/tortillas.
- Cook on griddle/tava.
Enjoy with curry.
