Spinach Paratha

1 serving=1 roti. A familiar potato-stuffed paratha with a spinach-rich green dough. Made with a spiced mashed potato filling, rolled and cooked on a tawa until crisp and golden-brown.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make the spinach purée. Wash the spinach leaves thoroughly under running water and drain well. Put them in a blender and blend until smooth. If the blades are not moving, add only a tiny splash of water. The purée should be thick rather than watery.

Step 2

Prepare the dough. Place the whole wheat flour in a mixing bowl. Add the spinach purée and mix with your fingers until the flour begins to come together. Knead into a soft, smooth dough. If it feels dry or crumbly, add water little by little. If it feels very sticky, dust your hands with a little flour rather than adding lots of extra flour.

Step 3

Rest the dough. Cover the bowl with a clean plate or a damp cloth. Leave the dough to rest while you prepare the filling. This helps the flour absorb moisture and makes rolling easier.

Step 4

Boil the potatoes. Rinse the potatoes and place them in a saucepan. Add enough water to cover them. Bring to a boil and cook until a knife or fork slides easily into the centre. Drain the hot water carefully and allow the potatoes to cool until comfortable to handle.

Step 5

Mash and season the filling. Peel the cooled potatoes and place them in a bowl. Mash thoroughly with a fork or potato masher until there are no large lumps. Add the grated ginger, coriander powder, chopped coriander leaves, roasted cumin seeds, green chilli and rock salt. Mix until the seasoning is evenly distributed. Taste and adjust the salt or chilli if needed. The filling should be fairly dry; wet filling can tear the parathas.

Step 6

Divide and shape the dough. Lightly knead the rested dough once more. Divide it into six equal portions and roll each portion between your palms to make a smooth ball. Keep the portions covered so they do not dry out.

Step 7

Flatten a dough ball. Lightly dust a clean rolling surface and rolling pin with dry flour. Take one dough ball, coat it lightly in flour and flatten it with your fingers into a small, thick circle. Roll gently, turning the dough as needed, until it is wide enough to hold the filling. Avoid pressing too hard or making the centre too thin.

Step 8

Add the potato filling. Place a portion of the potato mixture in the centre of the dough circle, leaving a border around the edge. Bring the edges up and over the filling. Gather them together at the top and pinch firmly to seal. Remove any excess dough from the sealed tip if it is very thick.

Step 9

Roll the stuffed paratha. Turn the sealed side down. Dust lightly with flour. Press gently with your fingers to flatten it, then roll from the centre outwards using light, even strokes. Turn the paratha as you roll so it stays round. Aim for a circle about 6 inches in diameter. If the filling starts to come through, patch the spot with a little dough and continue gently.

Step 10

Cook on the tawa. Heat a tawa or flat frying pan over medium heat. Place the rolled paratha on the hot surface. Cook until the top begins to look dry and small bubbles appear underneath. Flip it and cook the other side until light brown spots develop.

Step 11

Finish cooking. Brush a little ghee or oil over the surface, flip, and cook until golden-brown spots appear. Brush the other side lightly as well and cook until both sides are cooked through. Adjust the heat if the paratha is browning too quickly before the centre is cooked.

Step 12

Serve. Transfer to a plate. Cook the remaining parathas in the same way, wiping away any excess burnt flour from the tawa between batches if necessary. Serve warm with peanut curd raita or plain curd.