Spinach Parathas

    1 hour

    Serve these great little spinach parathas with your favourite curry. Substitute plain flour if you don't have chickpea flour.

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    Serves: 10 

    • 250g (2 cups) wholemeal flour
    • 4 tablespoons gram flour (chickpea flour)
    • 1/2 tsp chilli powder
    • 1 tsp salt
    • 1 tsp fennel seeds, coarsely ground
    • 1/2 tsp cumin seeds
    • pinch of bicarb
    • 2 tablespoons vegetable oil (for dough)
    • 100g finely chopped fresh spinach
    • 1 cup water (approx)
    • 60ml vegetable oil (for frying)

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Mix flours, spices and bi-carb together. Rub in oil. Add spinach, then enough water (approx 250ml) and knead until the dough is stiff but pliable.
    2. Divide the dough into 12 equal portions and shape into round balls. Flatten each ball and roll out into discs about 10cm in diameter. Coat the surface with a little oil, the fold the disc over to make a semicircle. Spread a little more oil over the top surface, then fold in half and in half again into a triangle. Then roll out into a disc about 15cm in diameter.
    3. Heat a frying pan over medium heat. Add a little oil and then lay a paratha in the pan. Turn over when the one side is cooked. Coat the top with a little oil and fry until golden brown on both sides.
    4. Serve immediately as it tends to lose crispiness when stored. Serve with chutney and raita.

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