Monday, April 5, 2010

Palak Parata


Palakura (Spinach) - 10 to 12 leaves
Goduma pindi (Atta) - 1 1/2 cups
Green Chillis - 2
Vamu (Ajwain) - 1tsp
Milk - little as required
Ghee - 5 tsp for frying
Salt to taste

Procedure :-

  • Take wheat flour in a bowl add salt, carom seeds and mix well.
  • Now take spinach leaves,chillis and make a puree by grinding with little water and add it to the flour and mix.
  • Add sufficient milk and knead the dough softly.
  • Divide the dough into equal portions and roll in dry flour. Make it a roti with one portion of dough & spread a little ghee on it.
  • Now make a slit on side upto the centre of the roti and start rolling from one side of the slit to reach the other side as shown.
  • It will be a cone shape after rolling. Make it stand on the base of the cone and press it lightly and roll it a roti again by not applying much wait on it.
  • Similarly do with the remaining dough. Rest them for about ten minutes.
  • Heat a tawa, place a parata over it and fry it on both sides with ghee by flipping it over.
  • Fry it till both sides are evenly cooked and crispy.
  • Repeat the process with remaining paranthas and serve hot with any curry.

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