This is a great “anytime” meal. Spinach Parathas are whole-wheat Indian flatbread stuffed with a spicy spinach filling.
Makes 6 parathas.
- 1 cup whole-wheat flour
- 1/2 cup water (Add more water as needed)
- Pinch of salt
- 2 cups chopped spinach
- Pinch of asafetida
- 1/4 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon red chilly flakes
- 1/4 cup whole-wheat flour for rolling
- Oil to cook
- Mix flour, salt and water togather to make soft dough (if needed add more water).
- Knead the dough for a few minutes on a lightly greased surface to make soft, smooth and pliable dough.
- Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
- Heat the oil in a saucepan on medium-high heat. Oil is the right temperature when cumin cracks immedialety after being put the oil.
- Add the asafetida and cumin seeds. After the cumin seeds crack, add the spinach.
- Stir-fry, making sure to press the spinach down so the water can evaporate.
- Cook the spinach until most of the water has evaporated. Spinach still should be moist and should be able to form a ball. Add the salt and pepper and mix well. Set aside until the spinach cools off.
Making of paratha:
- Divide the dough and spinach filling into 6 equal parts.
- Roll the dough into 3 inch circles. Put the filling in the center. Seal by pulling the edges together and make into a ball. Procced to make all six balls.
- Each ball needs to settle for two minutes before you start rolling. Note: If you don’t wait long enough spinach mixture will seep through the edges when rolling the paratha.
- Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
- Press th filled ball lightly on dry whole-wheat flour from both sides.
- Roll the ball light handed to make 6-inch circle. Note: Keep the sealed side of the ball on the top.
- If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour.
- Place the paratha over the skillet.
- After paratha start changing color and start puffing in different places flip the paratha over. You will notice some golden-brown spots.
- After few seconds, spread 1 teaspoon of oil on the paratha. Flip the paratha and lightly press the puffed areas of the paratha with a spatula.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- Cool the parathas on a wire rack so they don’t get soggy.
- Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use paratha can be refrigerated for 3-4 days.
- Parathas can be served with plain yogurt, potatoes with gravy, and with any Indian pickle.
- Put cheese in the middle, fold over, heat, and eat like a quesadilla.