SPINACH ( PALAK) PARATHA

Ingredients

Paratha dough

2 cups flour

1 tbsp. fat (oil or ghee)

Salt to taste

Water to knead

1 cup spinach cleaned & finely chopped

1 tsp. red chilli powder

1/2 tsp. chat masala

salt to taste

2 tbsp. plain flour

oil to shallow fry

Method

Mix all ingredients except water. Add a little at a time and form a soft pliable dough.

Keep for 30 minutes before using.

Always keep covered with a moist cloth, and see that the cloth is kept moist.

One paratha requires a pingpong ball sized lump of dough. Henceforth in this section 1 lump means this size.

The spinach must be towel dried well.

Or else the filling will ooze out and make rolling difficult.

Mix all dry ingredients together.

Roll a lump of dough as for paratha.

Spread some spinach over it.

Sprinkle some dry mixture all over.

Make a tight swiss roll. Now twist into a coil.

Press together and reroll to full size.

Shallow fry as given in introduction.

Serve hot.

Variation: Use chopped fenugreek leaves instead of spinach.