Ingredients for Spinach Parantha (For four people)
Wheat flour - 350 gms.
Spinach - 300 gms.
Cumin seeds - 1/2 tea spoon.
Salt - 1/2 tea spoon.
Refined oil - 1 table spoon (to knead the flour and to roast the paranthas.)
Method - How to make Spinach Parantha
Separate the stems from the spinach and wash the leaves with fresh water. Now chop the spinach leaves and keep it in a plate.
Take a bowl of wheat flour and mix salt, cumin seeds, chopped spinach and oil into it. Knead the flour with water. The quantity of water required to knead the flour is half the quantity of the flour, but in this case the spinach already have water in it so the quantity of water required to knead the flour will be comparatively less. Cover the dough and leave it for 20 minutes to set.
Take a small portion of the dough and roll it into a round ball. Put this ball on a roller board and roll it into a flat disc of 5-6 inches. Apply oil on the parantha and fold it into half. Now apply oil on the surface and fold it from the other end too. This will give you a triangular shaped parantha.
Dust the parantha with dry flour and roll it once again to increase its size. Now put this parantha on the pan to roast. Pour oil on all the corners of the parantha and press it with the ladle to make it crispy. Prepare all the parantha in the same manner. You can make around 12 parantha from the dough.
Spinach Paranthas are ready. Serve them with aloo matar recipe, curd, pickle or chutney.